Clifton Coffee - Ethiopia: Chelelektu
Sorry - Sold out - it's been popular!
Getting product details...
From Clifton Coffee:
Hailing from the town of Ch'elelek'tu in the Kochere region of Yirgacheffe, The Ethiopian Chelelektu is a washed coffee with all the classic notes we find so highly intoxicating from coffees of this region. Ethiopian Chelelektu is a washed heirloom variety grown at 1850-1950 meters above sea level. Ripe cherries are delivered to mill where cherries are graded, sorted, de-pulped and then fermented under water for between 36 - 48 hours, depending on temperature, humidity and other factors. Ethiopian fermentation times are generally longer than other African countries, as temperatures are generally cooler in the highlands."
Farm/Coop: Chelelektu Mill
Great for: Aeropress, Cafetiere, Espresso, Filter
Origin: Africa/Ethiopia - Chelelektu, Kochere
Owner: 500 local smallholders
Process Method: Washed - and sun dried
Varietals: Heirloom varietals
Roaster: Clifton Coffee
Delivery prices to United Kingdom
Initial collection: Clifton Coffee Roasters - Bristol
Similar coffees from
Clifton Coffee Roasters: Myanmar (Burma), Pha Yar Gyi Gone, Natural
From Clifton Coffee Roasters: Through the support of IndoChina, we are extremely excited to be working with a new association of 18 communities of coffee producers in the Ywangan area called Shwe Taung Thu (translates to ‘Golden Farmer’). Shwe Taung Thu came together in May 2018 to provide leadership, finance,...
Clifton Coffee Roasters: Peru, JUMARP co-op, Natural
From Clifton Coffee Roasters: JUMARP is a coffee co-op located in the Amazonian Andes, North West Peru. In 2003, they were formed by 35 local small-hold farmers with a passion for great coffee. Initial investments were directed towards a wett mill, storage and a cupping lab. Today they have over...
Clifton Coffee Roasters: Peru, El Diamante, Washed
From Clifton Coffee Roasters: El Diamante is a 3-hectare farm that solely produces coffee. This lot is made up of Caturra & Bourbon varieties and the cherries are picked ripe and depulped either the same or the following day. It is then fermented on concrete patios for 20–25 hours dry....
|e.g. Espresso||18g||Vario 1E||25secs||30ml||A bit finer next time would be better.|