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ETHIOPIA capsules


Origin: Ethiopia
Quality: Yirgacheffe G1
Farm: Chelbessa
Altitude: 1750m
Variety: Local landraces & JARC

Tasting notes: sugarcane, bergamot, lemonade


All coffee is selectively hand-harvested before being delivered to the washing station. At the washing station, Chelbessa’s team ensure that only the ripest cherries are processed. After being sorted again, coffee is delivered to the pulpers to be pulped and then fermented under water for 24-36 hours, depending on the weather conditions. Once fermentation is completed the parchment is thoroughly washed and is then graded in washing channels, separating each lot into two grades based on density.  Once graded, the coffee is soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage.

After washing, the coffee is delivered to raised beds to dry under shade for 10-14 days until moisture content reaches 12%. During this time, the coffee is regularly turned and hand sorted several times to remove any damaged or discoloured beans. Coffee is covered with plastic during the hottest hours of the day to protect the parchment from drying too quickly. Equally, it is covered overnight to prevent condensation from seeping into the drying parchment. This labour and love result in a truly exquisite cup profile.