Ethiopia Yirgacheffe Organic Grade 1 Natural Coffee The Chelbesa kebele (village) is a renowned producing area in Yirgacheffe in the Gedeo Zone of Ethiopia’s Southern Nations, Nationalities, and Peoples' Region (SNNPR). Here, shade-grown coffee thrives under a dense, layered, semi-forest canopy. The Chelbesa wet mill was established in 2019 with the goal of sourcing fresh coffee cherries from hundreds of nearby smallholders. Over 760 producers contributed to this Grade 1 natural processed coffee. Ethiopian Yirgacheffe Coffee Considered by many to be the birthplace of coffee, Yirgacheffe needs little introduction. Ancient landrace varieties dominate the smallholder coffee gardens that are often organic by default, tended by farmers who intercrop food crops to maximize the potential of this region’s fertile soil. Most Yirgacheffe farmers are smallholders farming fewer than three hectares. Coffee is generally sold as cherry to centralized washing stations. This practice helps control quality and allows wet mills to bring out the distinctive Yirgacheffe terroir. Natural Processed Ethiopian Coffee In the natural process, only the ripest coffee cherries are harvested. The entire procedure requires thorough planning because drying naturals is a slow process that can take up to four weeks. Coffee cherries are dried whole, without removing any of the fruit. During this stage, the coffee is turned regularly to increase airflow, support even drying, and prevent spoilage. After the cherries have been dried, the seeds (or coffee beans) are removed from the fruit and prepared for export.
Location: The coffee comes from a place called Chelbesa in Yirgacheffe, which is in the Gedeo Zone of Ethiopia's Southern Nations, Nationalities, and Peoples' Region.
Growing Conditions: In Chelbesa, the coffee plants grow under the shade of tall trees in a semi-forest environment. This type of setting is good for coffee because it helps the beans develop a rich flavor.
Chelbesa Wet Mill: This mill was built in 2019 with the aim of collecting fresh coffee cherries from many local farmers. Over 760 farmers contributed to making this particular batch of Grade 1 coffee.
Yirgacheffe Coffee: Yirgacheffe is famous in the world of coffee because many people believe it's where coffee originated. The coffee plants here are often grown without chemicals, and farmers also grow other crops alongside coffee to make the most of the fertile soil.
Smallholder Farmers: Most coffee farmers in Yirgacheffe are small-scale, with farms of fewer than three hectares. They sell their coffee cherries to central washing stations, which helps ensure good quality and brings out the unique taste of Yirgacheffe coffee.
Natural Processing: In the natural process, only the ripest coffee cherries are picked. These cherries are then dried slowly for up to four weeks without removing the fruit. Regular turning of the cherries during drying helps them dry evenly and keeps them from spoiling. After drying, the coffee beans are separated from the fruit and prepared for sale.
