Chelbesa One

High in the hills of Gedeb, this washed Chelbesa lot is a clear example of what makes southern Ethiopia so special. Around a thousand smallholder farmers from the surrounding area deliver ripe cherry to the Chelbesa One Washing Station, where elevation and heirloom varieties shape the character of the coffee. Grown between 1,950 and 2,200 meters, the Korume and Wolisho varieties produce a cup that is bright, clean, and easy to appreciate. Once the cherries arrive at the washing station, the focus is on careful, consistent processing. The fruit is sorted in water, depulped, and left to ferment for several days before being washed and dried on raised beds. The parchment is turned regularly to ensure even drying, a process that can take up to ten days depending on the weather. The result is a coffee that feels balanced and transparent, with a clarity that lets its origin come through without feeling fussy or overworked.