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Clifton Coffee Roasters: Ethiopia, Chire, Washed

Tasting notes: Peach yoghurt :: jasmine :: acacia honey

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From Clifton Coffee Roasters:

Chire wetmill is located in the eponymous village of the Sidamo sub-region, in the Southern Nations, Nationalities & Peoples (SNNP) region of Ethiopia. Over a number of years the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees.

The indigenous ‘heirloom’ varietals – which grow wild in Ethiopia – are responsible for the unique flavour notes which make for an unusual but beautifully refined cup. Ripe cherries are delivered to the wetmill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climactic conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 12 – 15 days (until the ideal moisture level has been reached). In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process.

Farm/Coop: Chire
Altitude: 1920 - 2090 masl
Origin: Ethiopia, Africa
Region: Bensa, Sidamo
Owner: Various Local Smallholders
Process Method: Washed Process
Varietals: Local Heirloom Forest Coffee (Including Kumie, Dega & Wilsho)

Roasterr: Clifton Coffee Roasters

Delivery prices to United Kingdom


Initial collection: Clifton Coffee Roasters - Bristol

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.