The Chelbesa from Ethiopia, roasted by the Czech roastery Father’s, is a prime example of why washed Ethiopian coffees are among the most popular in the world. In the cup, elegant notes of jasmine, bergamot, peach tea, and honey unfold, creating a clean, light, and harmonious flavor profile. Thanks to its high-altitude origin and washed processing, this coffee stands out for its remarkable clarity, delicate fruity acidity, and long floral aftertaste. The 74110 and 74112 varieties fully showcase their potential here, delivering a fresh and very balanced experience suitable for all lovers of pour-over coffee.
The coffee comes from the Gedeb region of Ethiopia, where smallholder farmers grow coffee trees at altitudes of 2,150 to 2,200 meters above sea level under the natural shade of trees, often alongside false banana trees, which are an important part of local agriculture. Ripe coffee cherries harvested from December through January are transported to the Chelbesa processing station, operated by Ephtah Specialty Coffee. The company has long supported local farmers through fair purchase prices, quality bonuses, and investments in regional development and drying infrastructure. It also places great emphasis on supporting women, who play a significant role in the Ethiopian coffee sector.
The coffee is processed using the washed method. After being hand-harvested, the cherries are first sorted by density in a water bath to remove lower-quality fruits. The skin and pulp are then removed, and the beans ferment in water-free tanks, where residual sugars are released from the parchment layer. After washing, the coffee is dried for approximately 10 to 15 days on raised African drying beds. This carefully controlled process preserves the purity of the final cup, highlights floral and citrus notes, and underscores the elegant character typical of washed Ethiopian coffees.