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HomeCoffeesEthiopia Banko Chelchele Chelbesa Natural 1
Yirgacheffe · Ethiopia

Ethiopia Banko Chelchele Chelbesa Natural 1

Natural Mixed Heirloom, grown at 1950 to 2300 masl

Roasted by Archers Coffee

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryArchers Coffee· Sharjah, United Arab Emirates
Washing StationChelbesa Station, Yirgacheffe, Ethiopia✓
ProducerEDN Coffee, Smallholder Farmers
ProcessNatural✓
Harvest—
Altitude1950 to 2300 masl✓
ClimateTemperate oceanic
VarietiesMixed Heirloom✓
RoastEspresso✓
Tasting notesred plum, peach, blueberry, caramel✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • red plum
    Fruity › Dried
  • peach
    Fruity › Peach
  • blueberry
    Fruity › Berry › Blueberry
  • caramel
    Sweet › Brown Sugar

Supply Chain

  1. Washing Station

    Chelbesa Station, Yirgacheffe, Ethiopia

    Grown by EDN Coffee, Smallholder Farmers

  2. Roastery

    Archers Coffee

  3. Coffee· viewing

    Ethiopia Banko Chelchele Chelbesa Natural 1

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarChelbesa Red Honey, EthiopiaChelbessa G1, EthiopiaEthiopia Bank Chelchele Dc5ZpChelbesa - EthiopiaChelbesa G1ChelbesaMore from this farmChelbesa Station4 moreSame variety, exploredMixed Heirloom85Similar flavour profilered plum, peach, blueberry3469Same processNatural7627From the same originEthiopia3749More from this roasterArchers Coffee230 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1950 to 2300 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability