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Chelbesa G1
Our first washed Ethiopian offering comes from the Chelbesa station in Gedeb, Yirgacheffe.
Read more
Our first washed Ethiopian offering comes from the Chelbesa station in Gedeb, Yirgacheffe.
Read more
Our first washed Ethiopian offering comes from the Chelbesa station in Gedeb, Yirgacheffe.
Read more
Traditional
Modern
7
Traditional
Modern
7
Traditional
Modern
7
1
1
1
Technical Info
Location
Shipping & Returns
Technical Info
Location
Shipping & Returns
Technical Info
Location
Shipping & Returns
Interested in trying a cup in person?
Fresh from the highlands of Yirgacheffe.
Chelbesa comes from the Gedeb region of Yirgacheffe, grown by 672 smallholder farmers at 2,173 meters and featuring heirloom varietals 74158 and 74112. Cherries are hand-sorted, eco-pulped, fermented, and dried on raised beds with meticulous care, producing a coffee that is both expressive and vibrant. Operated by Snap Specialty Coffee, Chelbesa is part of a network supporting thousands of farmers with training and sustainable inputs, ensuring exceptional quality and lasting impact.
Fresh from the highlands of Yirgacheffe.
Chelbesa comes from the Gedeb region of Yirgacheffe, grown by 672 smallholder farmers at 2,173 meters and featuring heirloom varietals 74158 and 74112. Cherries are hand-sorted, eco-pulped, fermented, and dried on raised beds with meticulous care, producing a coffee that is both expressive and vibrant. Operated by Snap Specialty Coffee, Chelbesa is part of a network supporting thousands of farmers with training and sustainable inputs, ensuring exceptional quality and lasting impact.
Fresh from the highlands of Yirgacheffe.
Chelbesa comes from the Gedeb region of Yirgacheffe, grown by 672 smallholder farmers at 2,173 meters and featuring heirloom varietals 74158 and 74112. Cherries are hand-sorted, eco-pulped, fermented, and dried on raised beds with meticulous care, producing a coffee that is both expressive and vibrant. Operated by Snap Specialty Coffee, Chelbesa is part of a network supporting thousands of farmers with training and sustainable inputs, ensuring exceptional quality and lasting impact.
Great coffee takes time.
Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.
Great coffee takes time.
Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.
Great coffee takes time.
Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.
Inside the Cup
"Our first washed Ethiopian offering comes from the Chelbesa station in Gedeb, Yirgacheffe. We find this coffee to be expressive and vibrant on the dry smell and in the cup, with high mountain Oolong tea like and floral complexity tying into a fresh-fruited acidity reminding us of stone fruits like nectarine and citrus fruit like lime, as well as a fresh kiwi. This is a perfect example of the beauty of a fresh washed coffee from Yirgacheffe that we can't wait to share with you."
—Matt Patch, Coffee Director + Certified Q Grader
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