One 12 oz. compostable Biotre bag.
Located in the Gedeb district of the Gedeo zone and nestled in a luscious valley surrounded by pristine mountainous farmland, the three Roba brothers operate the coffee mill of which we have named our newest Ethiopian offering. Truly embedded in the birthplace of coffee, the indigenous heirloom varietals have been growing in this mineral rich soil for many years. More than 1000 individual family producers travel by foot or mule down the mountains each year to have their coffees processed at Chelbessa. The cherries are thoroughly sorted, depulped, fermented for nearly 48 hours, and fully dried on raised beds for another 10 - 12 days. This coffee simultaneously embodies the main attributes we’ve grown to love from a washed Ethiopian coffee, cleanliness and complexity, and proves to be one of the most exciting coffees we’ve tasted this year. Chelbessa begins deeply perfumey and brings to mind sweet, aromatic flowers like roses and orange blossoms. A subtle lemon-lime acidity adds a touch of sparkle to this super smooth and drinkable coffee. The present flavors, ever evolving, transform into a taste profile most reminiscent of honey-sweetened hibiscus tea. This delicate complexity within Chelbessa in unparalleled and provides an easy breezy roller coaster adventure for the taste buds.