About This Coffee
Chelbesa Gedeb washing station, which bears the name of its location, as do so many washing stations across Ethiopia, is managed by a woman-owned who has a strong commitment to the country’s coffee community and to creating opportunities for women within the coffee sector. The company was established with the intention of empowering women farmers and facilitating opportunities for them and has a firm belief that the coffee sector can be the main driver of change in Ethiopia.
Chelbesa Gedeb washing station (which is distinct from others in the region, which may also bear the name ‘Chelbesa’ or ‘Chelbessa’) has 150 designated drying beds and provides employment for 17 permanent staff from the surrounding region. During peak harvest, an additional 150 people will join the team to help with processing activities and washing station management.
This lot, made up of local Ethiopian heirloom varieties cultivated by small holder farmers within the surrounding area, reflects the effects of high elevation, cool climate and rich biodiversity. In total, 38,400 kilograms of cherries were collected and processed for this lot.
Cultivation
Farmers in the Chelbesa area cultivate their farms without the use of chemical fertilizers or pesticides. The elevation of these small farms, ranging from 2,150 to 2,200 meters above sea level, contributes to slow cherry maturation and flavor development.
Harvest & Post-Harvest
Coffee in the region is harvested by hand between late November and January.
Farmers deliver their cherry to Chelbesa Gedeb washing station where they are sorted to remove any under-ripe, over-ripe and damaged cherries. Cherries are then delivered to dry on raised beds where they will be raked regularly over the course of 10-15 days (depending on weather) to ensure even drying. Once dried, the coffee is transported to Moplaco, Gerji in Addis Ababa for storage and then shipped by rail to Djibouti for export.
Coffee in Ethiopia
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.