It isn’t every day that you get the chance to see how distinctly the processing method can change the flavor of a coffee. We are excited to offer both washed and natural versions of our Chelbesa Washing Station coffee on our online store. This unique opportunity allows you to explore and appreciate the diverse flavor profiles that result from different processing techniques.

Our natural processed version of Chelbesa Washing Station is a Tala Coffee Club exclusive. As a Coffee Club Member you will receive a recurring coffee shipment, monthly exclusive discounts for our website, special Coffee Club merchandise, and insider information like early access to new coffees and upcoming merch.

Washed Process vs Natural 

When it comes to coffee processing methods, washed and natural are two distinct approaches that significantly influence the flavor profile of the beans. Washed coffee, also known as wet-processed, involves removing the coffee cherry's outer fruit layer before the beans are dried. This method emphasizes the intrinsic qualities of the coffee bean, resulting in a cleaner, brighter, and more consistent flavor. Washed coffees often showcase vibrant acidity and intricate, nuanced flavors, making them a favorite among those who appreciate a refined and elegant cup.

On the other hand, natural coffee is dried with the cherry fruit still attached to the bean. This method imparts a distinctive sweetness and fruity complexity to the coffee. Natural processing allows the sugars and flavors from the fruit to infuse into the bean, often leading to a fuller body and more pronounced berry and fruit notes. Natural coffees are known for their bold, intense flavors and rich, wine-like characteristics.

Chelbesa Washing Station

From the importer: 

Introducing the exquisite Chelbesa Kebele coffee from the heart of Yirgacheffe in Ethiopia’s Gedeo Zone. This shade-grown coffee thrives under a dense, semi-forested canopy. Established in 2019, the Chelbesa wet mill sources fresh cherries from over 760 smallholder farmers to produce this Grade 1 washed coffee.

Yirgacheffe, often considered the birthplace of coffee, is renowned for its ancient landrace varieties and organic farming practices. Smallholders, typically farming fewer than three hectares, sell their cherries to centralized washing stations, ensuring quality and highlighting the unique Yirgacheffe terroir.

The Chelbesa mill distinguishes itself with the use of ceramic fermentation tanks that enhance clarity and flavor by retaining heat and stimulating a precise fermentation process. Experience the vibrant and distinctive flavors of Chelbesa Kebele, a testament to the rich heritage and meticulous cultivation of Yirgacheffe coffee.

From the Roaster 

Back when I was first discovering specialty coffee, I tasted a Yirgacheffe that completely changed what I thought coffee could taste like. I've searched for a long time for a Yirgacheffe that would bring me back to that flavor experience, and this coffee satisfies that longing. This coffee showcases how truly unique and special coffees from the Yirgacheffe, the birthplace of coffee discovery, can be. It's vibrant and bright, it's sugary and sweet, it's complex yet balanced. It's these characteristics that we know you will fall in love with too. Flavors of lemon curd, lemon meringue, or lemon bars are the hallmark of this coffee in their balance of sweetness and acidity. Other flavors like creamed honey melted into freshly steeped orange blossom tea are also elegantly woven into this truly special coffee!

How We’re Brewing It 

When brewing this coffee in our cafe, we use a Fellow Ode Brew Grinder and a Kalita dripper in this recipe. 

Grind size: 12.5 

Coffee Dose: 25.5g 

Water Dose: 400g 

Brewing Time: 3:05 

Water Temp: 208F 

Yield: 12oz