Enjoy floral fireworks from Yirgacheffe’s brightest, cleanest classic.

Region: Yirgacheffe

Altitude: 1900-2200 masl

Varieties: Kurmue, Dago, Wolisho

Process: Washed

Roast: Light

Discover the classic elegance of Ethiopia’s legendary Yirgacheffe region with our Organic Yirgacheffe Chelchele G1 Washed — a pristine, Grade 1 coffee that captures the area’s signature brightness and floral complexity.

This exceptional lot comes from the Chelchele Washing Station in the Banko Chelchele district of Yirgacheffe, managed by Mebiratum Atseba and supported by Azeb Tadesse as the supplier. It unites the efforts of 368 smallholder farmers cultivating coffee across 406 hectares at elevations of 1,900–2,200 meters above sea level. The traditional heirloom varieties — Kurmue, Dago, and Wolisho — grow in fertile clay soils beneath a natural shade canopy of Enset, Albizia, Acacia, and Militia trees, reflecting the region’s deep commitment to quality and environmental harmony.

The washed process delivers remarkable clarity and vibrancy: ripe cherries are hand-sorted and pulped, fermented for 36–48 hours, soaked for an additional 6–8 hours, washed clean, and then dried on raised beds for 6–7 days to reach optimal moisture levels. Meticulous traceability systems ensure every step upholds the station’s reputation for producing some of Yirgacheffe’s cleanest, most expressive coffees.

In the cup, expect a light body and bright acidity that frame a delicate, enchanting profile: jasmine and honeysuckle lead with floral aromatics, complemented by zesty lemon, juicy melon, tart rose hips, and a refined tea-like finish. The result is sparkling sweetness, pristine clarity, and layered complexity — the hallmark of Yirgacheffe, one of the world’s most celebrated coffee regions and a true embodiment of Ethiopia as the birthplace of coffee.

Ideal for pour-over, filter, or drip brewing to let its luminous, floral character fully shine. Bring home this timeless organic Yirgacheffe and savor the region’s unparalleled heritage in every cup!

We mainly enjoy this coffee as pour over but it does well in all brew methods.  For pour over, try a 1:16.5 ratio and a kettle temperature of 205°.  

For espresso, a good starting point is: 17 grams in and 42 grams out in 25-33 seconds with a boiler temp of 203°.  Happy Brewing!