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Chelbesa Danche 72h – Ethiopia – Honey Anaerobic
20,00€ – 72,00€ VAT included
![]() | ย Brewing method: Filter & Espresso |
![]() | ย Cupping notes: Peach, pear, lemon tart |
![]() | ย Process: Honey Anaerobic 72h |
![]() | ย Varietal 100% Arabica: Wolisho, Kurume |
![]() | ย SCA Score: 88 |
![]() | ย Producer/s: Smallholders |
![]() | ย Region: Yirgacheffe |
![]() | ย Altitude: 2000 – 2300m. |
![]() | ย Harvest: 2024 |
- Description
- Additional information
- Shipping
- Meet the producer
- IneffablePoints
- Cold Brew Recipe
- Espresso Recipe
Chelbesa Danche washing station processes cherries from small producers in the Gedeb region, Yirgacheffe.
Known for its high altitude and fertile soils, combined with good farming practices, it plays a significant role in shaping the most distinctive and complex flavor profiles produced in this area.
Harvesting generally takes place later in the season compared to other regions due to its location. This prolonged cherry maturation period significantly contributes to the exceptional quality of its lots.
For this special anaerobic lot, the beans are sorted by density, partially pulped, and left to ferment underwater in sealed tanks for an average of 72 hours. They are then re-sorted and dried on African beds for about 20 days.
Additional information
Weight | N/A |
---|---|
Whole bean-Ground: | Whole bean, Ground for French Press, Ground for Cold Brew, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso |
Pack size: | 250 gr., 1 kg. |
Brand: | Ineffable Coffee |
Filter-Espresso | Filter & Espresso |
Preparation: | Filter Chemex, Filter V60, French Press, Behmor / Moccamaster, Espresso, Superautomatic, Italian Moka, AeroPress, Filter coffee machine, Cold Brew |
Flavour profile: | Exceptional, bright, exotic |
Process: | Honey, Special process |
Spain (Mainland), Mallorca & Portugalย
- Free shipping for order above 40โฌ for Spain (mainland), Mallorca & Portugal
- For orders below 40โฌ, shipping cost is 4โฌ.
- Shipping of coffee to the Canary Islands, Ibiza, Menorca y Formentera is 10โฌ. For all other products shipping will be automatically calculated in checkout.
- We will not ship at all to Ceuta, Melilla and Gibraltar.
- You will receive tracking via email for all shipments.
- Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
- National and/or regional public holidays may affect estimated delivery times.
- Delivery to mainland Spain in 24/48 hours, M-F.
- Delivery to Balearic Islands in 3/7 days, M-F.
- Delivery to Portugal in 3/7 days, M-F.
- Delivery to the Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.
Europe
- Free shipping for orders over 99โฌ including coffee and some accessories.
- Free shipping for orders over 99โฌ including coffee and some accessories.
- Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
- For orders below 99โฌ, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
- Delivery in 4/7 days, M-F.
- You will receive tracking via email for all shipments.
- Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
- National and/or regional public holidays may affect estimated delivery times.
Innovation and Special Processing at Chelbesa Danche washing Station
Origin and Production
Chelbesa Danche Anaerobic comes from the Chelbesa station, located in the Southern Nations, Nationalities, and Peoples’ Region (SNNPR) of Ethiopia. This washing station sources coffee cherries from approximately 1,000 small producers who primarily cultivate the local Kurume, Dega, and Wolisho varieties. The farms are situated at an impressive altitude of around 2,100 meters above sea level, which contributes to the unique and complex flavor profiles of the coffees produced in this area.
Meticulous Production
The production process at Chelbesa Danche is meticulous, beginning with the manual harvesting of coffee cherries. The cherries are sorted through flotation to remove defective ones. Next, eco-pulpers are used to remove the skin and obtain parchment coffee. The mucilage is removed by keeping the parchment coffee in a fermentation tank for two to three days. After fermentation, the coffee is placed on raised beds to dry for a period of 10 to 14 days. During this time, the cherries are frequently turned to ensure even drying. Finally, the dried coffee is sorted again to remove any damaged beans and then sent to a warehouse for dry processing. The coffee is carefully packaged, ready to be enjoyed by coffee lovers worldwide.
Snap Specialty Coffee: Commitment to Quality and Sustainability
Snap Specialty Coffee was founded in Addis Ababa, Ethiopia, in 2008, by Negusse, an entrepreneur passionate about coffee. Since its inception, SNAP has worked tirelessly to excel in coffee sourcing, production, and logistics, collaborating closely with its own washing stations in key coffee-producing regions such as Sidama, Yirgacheffe, and Guji Zone. The company prides itself on its commitment to quality and sustainability, as well as its dedication to improving the livelihoods of farmers.
Support for Farmers and Sustainable Practices
SSNAP Specialty Coffee is not only dedicated to producing high-quality coffee but is also committed to improving the living conditions of farmers. The company provides training to over 6,000 farmers, equipping them with the knowledge and skills needed to improve nursery management, coffee production, and processing methods. Additionally, farmers working with SNAP receive free or low-cost inputs, which help them maintain profitability despite rising costs.
SNAP’s dedication to quality is reflected in its strict cherry sorting process throughout production. Only the best cherries are selected, ensuring the final product is of the highest possible quality. This focus on quality ensures that each cup of coffee produced by SNAP is an exceptional experience for the consumer.
Social and Environmental Impact
In addition to its commitment to quality, SNAP also strives to follow sustainable practices. This includes soil and water conservation, as well as raising awareness about deforestation. By training farmers in these areas, SNAP not only enhances environmental sustainability but also contributes to the overall well-being of rural communities. The company invests in local infrastructure, providing technological equipment to newly built schools in the regions where they operate and constructing new roads in hard-to-reach agricultural areas. SNAP’s future plans include building clinics to improve access to healthcare for farmers in the areas around the washing stations.
Conclusion
SNAP Specialty Coffee plays a crucial role in the Ethiopian coffee industry, generating a positive social impact and promoting sustainability. The company continuously strives to improve coffee quality while supporting farming communities through education and resources. SNAP’s commitment to quality, sustainability, and farmer support is reflected in every cup of coffee they produce. The Chelbesa Danche Anaerobic lot from Ethiopia is a testament to the dedication and care SNAP puts into every step of the process, from cherry harvesting to the final product.
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This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.
Recipe and equipment:
- Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with โCold Brewโ are our favourites).
- Grind size: Comandante 16 clicks.
- Water 600gr/ml at room temperature.
- Water composition: 2 parts of Lanjarรณn for 1 part of Bezoya.
- Mesh or silk.
- Glass container (preferably with a lid).
- Let it rest for 22 hours (in the fridge).
The way to make cold brew:
- Grind the coffee with a medium grind. Comandante 16 clicks.
- Pour the coffee directly into the mesh.
- Introduce the mesh in the glass container.
- Pour the water into the container through the mesh with the coffee.
- Swirl to wet all the coffee.
- Cover the container.
- Let it rest for 22 hours in the fridge (beware of strong odors!).
- When complete remove the mesh with the coffee and it will be ready.
- Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
- Keep it refrigerated.
- This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).
This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.
Recipe:
- Ratio: 1:2
- Weight: 18gr
- Yield: 36gr
- Time: 26-31s
Variables:
- Best resting time: over 2 weeks
- Temperature: 94
- Pressure: 6 bars
- Preinfussion: No
- Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)
Machine & equipment used for this recipe:
- Espresso machine: La Marzocco KB90 2G
- Grinder: Mythos 2
- Basket: 22gr VST ridgeless
- Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)