Chelbesa Danche 72h – Ethiopia – Honey Anaerobic

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for order above 40€ for Spain (mainland), Mallorca & Portugal
• For orders below 40€, shipping cost is 4€.
• Shipping of coffee to the Canary Islands, Ibiza, Menorca y Formentera is 10€. 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 99€ including coffee and some accessories.
• Free shipping for orders over 99€ 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 99€, 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.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

• 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
• 10 IneffablePoints for every €1 spent in regular coffee orders.
• 1 IneffablePoints for every €1 spent on accessories orders.

How and when can i redeem my points?

Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

• 2,000 IneffablePoints = €10 discount on your order.
• Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
• You can discount up to 50% of the total amount of your order by using IneffablePoints.
• The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
• IneffablePoints expire after one year.

Your IneffablePoints are automatically associated with your customer account on our website. You can check your IneffablePoints balance at any time by accessing your customer account here: https://ineffablecoffee.com/en/my-account/

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 “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón 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)