Ethiopia - Chelbesa Honey
Region: Yirgacheffe
Elevation: 2200 meters
Cultivar: Kurume and Wolisho
Process: Honey
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We’re excited to offer a trio of standout coffees from Chelbesa, a legendary village in the Gedeb Zone of Yirgacheffe, Ethiopia. This release highlights the three distinct processing methods for coffee production and showcases the variety of flavors possible from this stellar coffee growing region.
All three coffees are sourced from The Coffee Quest and their partnership with SNAP specialty coffee, a producer and exporter based in Addis Ababa. Since 2008, SNAP has been committed to improving coffee quality, farmer livelihood, and environmental sustainability throughout Ethiopia’s coffee growing regions including Yirgacheffe, Sidama, and Guji.
SNAP supports farmers in many ways; not only through meticulous processing, but also through agricultural education and support. Their agronomy team trains over 6,000 farmers annually and provides resources for nursery management, climate-focused training, intercropping, and environmental sustainability. Farmers also receive subsidized or free inputs like fertilizer and pest controls which helps them combat the rising costs of farming. SNAP’s focus on quality, consistency, education, and sustainability make them an ideal partner for The Coffee Quest and Hyperion.
Whether you are searching for the crisp clarity of a washed coffee, the silky sweetness of a honey process, or the fruit-forward intensity of a natural, this Chelbesa release offers something for everyone. Try all three side by side for a unique exploration of processing impact, terroir expression, and the beauty of coffee from Yirgacheffe.
The Chelbesa Honey lot is produced at the Danche Washing Station which is also managed by SNAP coffee. The honey process adds an additional layer of complexity to a beautiful coffee grown by 800 coffee farmers growing primarily Kurume and Wolisho cultivars.
During the honey process, the coffee cherries are depulped and allowed to dry ferment for 2-3 days, before being moved to raised beds to finish drying for 10-14 days. This method creates a coffee that bridges the gap between washed and natural flavor profiles. It has a silky mouthfeel with notes of honey, lighter fruit, spices, and nuanced florality.
Tasting Notes: White Grape Juice, Clover Honey, Tamarind, Grenadine.
Region: Yirgacheffe
Elevation: 2200 meters
Cultivar: Kurume and Wolisho
Process: Honey
——————————————————————————————————————————————————————————————————————————————————————
We’re excited to offer a trio of standout coffees from Chelbesa, a legendary village in the Gedeb Zone of Yirgacheffe, Ethiopia. This release highlights the three distinct processing methods for coffee production and showcases the variety of flavors possible from this stellar coffee growing region.
All three coffees are sourced from The Coffee Quest and their partnership with SNAP specialty coffee, a producer and exporter based in Addis Ababa. Since 2008, SNAP has been committed to improving coffee quality, farmer livelihood, and environmental sustainability throughout Ethiopia’s coffee growing regions including Yirgacheffe, Sidama, and Guji.
SNAP supports farmers in many ways; not only through meticulous processing, but also through agricultural education and support. Their agronomy team trains over 6,000 farmers annually and provides resources for nursery management, climate-focused training, intercropping, and environmental sustainability. Farmers also receive subsidized or free inputs like fertilizer and pest controls which helps them combat the rising costs of farming. SNAP’s focus on quality, consistency, education, and sustainability make them an ideal partner for The Coffee Quest and Hyperion.
Whether you are searching for the crisp clarity of a washed coffee, the silky sweetness of a honey process, or the fruit-forward intensity of a natural, this Chelbesa release offers something for everyone. Try all three side by side for a unique exploration of processing impact, terroir expression, and the beauty of coffee from Yirgacheffe.
The Chelbesa Honey lot is produced at the Danche Washing Station which is also managed by SNAP coffee. The honey process adds an additional layer of complexity to a beautiful coffee grown by 800 coffee farmers growing primarily Kurume and Wolisho cultivars.
During the honey process, the coffee cherries are depulped and allowed to dry ferment for 2-3 days, before being moved to raised beds to finish drying for 10-14 days. This method creates a coffee that bridges the gap between washed and natural flavor profiles. It has a silky mouthfeel with notes of honey, lighter fruit, spices, and nuanced florality.
Tasting Notes: White Grape Juice, Clover Honey, Tamarind, Grenadine.
Region: Yirgacheffe
Elevation: 2200 meters
Cultivar: Kurume and Wolisho
Process: Honey
——————————————————————————————————————————————————————————————————————————————————————
We’re excited to offer a trio of standout coffees from Chelbesa, a legendary village in the Gedeb Zone of Yirgacheffe, Ethiopia. This release highlights the three distinct processing methods for coffee production and showcases the variety of flavors possible from this stellar coffee growing region.
All three coffees are sourced from The Coffee Quest and their partnership with SNAP specialty coffee, a producer and exporter based in Addis Ababa. Since 2008, SNAP has been committed to improving coffee quality, farmer livelihood, and environmental sustainability throughout Ethiopia’s coffee growing regions including Yirgacheffe, Sidama, and Guji.
SNAP supports farmers in many ways; not only through meticulous processing, but also through agricultural education and support. Their agronomy team trains over 6,000 farmers annually and provides resources for nursery management, climate-focused training, intercropping, and environmental sustainability. Farmers also receive subsidized or free inputs like fertilizer and pest controls which helps them combat the rising costs of farming. SNAP’s focus on quality, consistency, education, and sustainability make them an ideal partner for The Coffee Quest and Hyperion.
Whether you are searching for the crisp clarity of a washed coffee, the silky sweetness of a honey process, or the fruit-forward intensity of a natural, this Chelbesa release offers something for everyone. Try all three side by side for a unique exploration of processing impact, terroir expression, and the beauty of coffee from Yirgacheffe.
The Chelbesa Honey lot is produced at the Danche Washing Station which is also managed by SNAP coffee. The honey process adds an additional layer of complexity to a beautiful coffee grown by 800 coffee farmers growing primarily Kurume and Wolisho cultivars.
During the honey process, the coffee cherries are depulped and allowed to dry ferment for 2-3 days, before being moved to raised beds to finish drying for 10-14 days. This method creates a coffee that bridges the gap between washed and natural flavor profiles. It has a silky mouthfeel with notes of honey, lighter fruit, spices, and nuanced florality.
Tasting Notes: White Grape Juice, Clover Honey, Tamarind, Grenadine.