Ethiopia - Chelbesa Natural
Region: Yirgacheffe
Elevation: 2200 meters
Cultivar:Heirloom
Process: Natural
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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 Natural completes the trio with a bold, fruit-forward cup. For this process, cherries are hand-sorted, floated to remove defects, and then dried whole on raised beds for 15–21 days, depending on weather conditions. This slow drying process intensifies the coffee’s sweetness and fruitiness, resulting in notes of ripe berries, tropical fruit, and chocolate.
Tasting Notes: Black Cherry, Nilla Wafer, Blueberry Jam, Pear Tart.
Region: Yirgacheffe
Elevation: 2200 meters
Cultivar:Heirloom
Process: Natural
——————————————————————————————————————————————————————————————————————————————————————
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 Natural completes the trio with a bold, fruit-forward cup. For this process, cherries are hand-sorted, floated to remove defects, and then dried whole on raised beds for 15–21 days, depending on weather conditions. This slow drying process intensifies the coffee’s sweetness and fruitiness, resulting in notes of ripe berries, tropical fruit, and chocolate.
Tasting Notes: Black Cherry, Nilla Wafer, Blueberry Jam, Pear Tart.
Region: Yirgacheffe
Elevation: 2200 meters
Cultivar:Heirloom
Process: Natural
——————————————————————————————————————————————————————————————————————————————————————
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 Natural completes the trio with a bold, fruit-forward cup. For this process, cherries are hand-sorted, floated to remove defects, and then dried whole on raised beds for 15–21 days, depending on weather conditions. This slow drying process intensifies the coffee’s sweetness and fruitiness, resulting in notes of ripe berries, tropical fruit, and chocolate.
Tasting Notes: Black Cherry, Nilla Wafer, Blueberry Jam, Pear Tart.