Ethiopia is regarded as the birthplace of coffee. The legend of Kaldi, the goat herder that allegedly discovered the effects of the bright red cherries growing wild in the Ethiopian forest, is pervasive. The legend likely bears some resemblance to the truth despite the dramatisation added in the telling of the tale.
The fact that Coffee is native to Ethiopia is indisputable, this becomes clear when one walks into the famous forest coffee plantations. Growing happily amongst the native forest are the healthiest and happiest coffee trees you’ll see anywhere in the world. Organic production is widespread in Ethiopia where in many countries this is completely unviable due to pervasive disease. It may be the diversity afforded by the forest growing environment slows the spread of disease. There are many contributing factors to the uniqueness of Ethiopian coffee ranging from the growing systems to the diversity of varieties. The result is a country filled with coffee that is of some of the best quality in the world.
Located in Gedeo zone of the Gedeb district, Worka Chelbesa is one of the finest coffee producing areas within the famous Gedeb Woreda. Known for its dense layered semi forest vegetation structure encompassing false banana trees and shade-grown coffee trees, Chelbesa is a great example of coffee growing agroecology.
SNAP Specialty Coffee built their new wet mill in 2019 in a small hamlet called Danche within the Chelbesa Village with the hope of reaching out to purchase exclusively red cherries from the nearby farmers in Chelbesa Village. Their ambition became a reality after the completion of the project.
The fermentation tanks of the wet mill are ceramic which will help bring clarity to the coffee that they process as well as help speed up the fermentation.
This lot has been put together with the production of 495 smallholders farmers delivering their cherries to the mill, in the area the most common type of soil is redbrown, fertile soil rich in iron and with high acidity content.
This particular lot has been processed as traditional natural from the cherry deliveries that constitute the second part of the harvest.
Cherries are received and sorted with the help of a series of floatation tank that separates all floaters and immature, during the process of floatation the cherry gets cleaned and after they are been placed on the drying beds for a period of between 28 to 35 days.
The fact that Coffee is native to Ethiopia is indisputable, this becomes clear when one walks into the famous forest coffee plantations. Growing happily amongst the native forest are the healthiest and happiest coffee trees you’ll see anywhere in the world. Organic production is widespread in Ethiopia where in many countries this is completely unviable due to pervasive disease. It may be the diversity afforded by the forest growing environment slows the spread of disease. There are many contributing factors to the uniqueness of Ethiopian coffee ranging from the growing systems to the diversity of varieties. The result is a country filled with coffee that is of some of the best quality in the world.
Located in Gedeo zone of the Gedeb district, Worka Chelbesa is one of the finest coffee producing areas within the famous Gedeb Woreda. Known for its dense layered semi forest vegetation structure encompassing false banana trees and shade-grown coffee trees, Chelbesa is a great example of coffee growing agroecology.
SNAP Specialty Coffee built their new wet mill in 2019 in a small hamlet called Danche within the Chelbesa Village with the hope of reaching out to purchase exclusively red cherries from the nearby farmers in Chelbesa Village. Their ambition became a reality after the completion of the project.
The fermentation tanks of the wet mill are ceramic which will help bring clarity to the coffee that they process as well as help speed up the fermentation.
This lot has been put together with the production of 495 smallholders farmers delivering their cherries to the mill, in the area the most common type of soil is redbrown, fertile soil rich in iron and with high acidity content.
This particular lot has been processed as traditional natural from the cherry deliveries that constitute the second part of the harvest.
Cherries are received and sorted with the help of a series of floatation tank that separates all floaters and immature, during the process of floatation the cherry gets cleaned and after they are been placed on the drying beds for a period of between 28 to 35 days.