Ethiopia - Chelchele
Summary
This coffee comes from the Banko Chelchele village in the Gedeb Woreda of Ethiopia's Gedeo Zone, part of the Yirgacheffe region. Grown at altitudes between 1,900 and 2,300 meters, it is produced by a community of smallholder farmers. The lot uses a Super Natural process with extended fermentation of 36-48 hours and slow drying over 27-30 days. The cup features pineapple, passion fruit, blueberry jam, and cacao nibs, offering an intense, tropical, and sweet profile. The heirloom varieties 74110 and 74112 contribute aromatic depth.
V60
- Coffee in
- 15 g
- Water
- 250 g
- Time
- 2:15
- Temperature
- 92°C
Grind: medium
- 0:00Bloom with 50g of water for 45 seconds. (45 s)
- 0:45Pour 100g of water in a circular motion.
- 1:25Pour final 100g of water.
Use CAFEC ABACA filters and water of around 60ppm. Total brew time should be around 2:15 to 2:30.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Banko Chelchele processing site
- Altitude
- 1900 - 2300 m.a.s.l
- Notes
- Cocoa Nibs, Pineapple, Passion Fruit, Blueberry
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The roaster
Boo Coffee Roasters is a specialty coffee roaster based in Anderlecht, Brussels. The team roasts carefully selected single-origin coffees for both filter and e…
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