SINGLE ORIGIN | LIGHT ROAST
250GM | 1KG WHOLE BEAN + GROUND OPTIONS
WE TASTE: BLUEBERRY, PINK GRAPEFRUIT, PEACH, JASMINE AROMATICS
PRODUCER: SNAP WETMILL
FARM: 763 SMALL HOLDER FARMERS
ORIGIN: WORKA CHELBESA, YIRGACHEFFE | ETHIOPIA
VARIETY: 74110, 741112
PROCESS: NATURAL
ALTITUDE: 1,950 - 2,20 MASL
The Natural Yirgacheffee Chelbesa comes from the renowned coffee-growing area of Worka Chelbesa, located in the Gedeb district within the Gedeo Zone of Ethiopia. This region is characterized by its dense, semi-forest vegetation, including shade-grown coffee trees and false banana plants, creating ideal agroecological conditions for high-quality coffee production. In 2019, SNAP Specialty Coffee established a wet mill in the small hamlet of Danche within Chelbesa Village, designed to exclusively process red cherries from nearby farmers. The ceramic fermentation tanks at the wet mill enhance the clarity of the coffee by retaining heat, which accelerates fermentation. The processing involves 72 hours of wet fermentation, one hour of soaking, and drying on raised beds for 12 days.
Grown at altitudes between 1,950 and 2,200 meters, the coffee is produced by 763 contributing farmers and harvested between November and January.
SINGLE ORIGIN | LIGHT ROAST
250GM | 1KG WHOLE BEAN + GROUND OPTIONS
WE TASTE: BLUEBERRY, PINK GRAPEFRUIT, PEACH, JASMINE AROMATICS
PRODUCER: SNAP WETMILL
FARM: 763 SMALL HOLDER FARMERS
ORIGIN: WORKA CHELBESA, YIRGACHEFFE | ETHIOPIA
VARIETY: 74110, 741112
PROCESS: NATURAL
ALTITUDE: 1,950 - 2,20 MASL
The Natural Yirgacheffee Chelbesa comes from the renowned coffee-growing area of Worka Chelbesa, located in the Gedeb district within the Gedeo Zone of Ethiopia. This region is characterized by its dense, semi-forest vegetation, including shade-grown coffee trees and false banana plants, creating ideal agroecological conditions for high-quality coffee production. In 2019, SNAP Specialty Coffee established a wet mill in the small hamlet of Danche within Chelbesa Village, designed to exclusively process red cherries from nearby farmers. The ceramic fermentation tanks at the wet mill enhance the clarity of the coffee by retaining heat, which accelerates fermentation. The processing involves 72 hours of wet fermentation, one hour of soaking, and drying on raised beds for 12 days.
Grown at altitudes between 1,950 and 2,200 meters, the coffee is produced by 763 contributing farmers and harvested between November and January.
