For our next Ethiopian banger we bring you the Debela from the southern most region of Gebeb, in Ethiopia. This particular coffee is from the home town of Worka Chelbessa, which has built up quite the reputation for producing spectacular coffees over the last decade.
This will be our first coffee from farmer Debela and as such we’ve named it after him in tribute. Moving to the region of Gedeb in 2017 he now owns two sites who execute immaculate washed and natural processed coffees, whilst also creating unique experimental lots in an effort to always keep improving their quality.
Due to the outstanding coffee harvesting conditions of the area the coffees from Chelbessa tend to be of high calibre grown 1900-2200 metres above sea level. They also have a unique trademark of being particularly juicy with lighter undertones of citrus and florals. On top of this coffee being 100% organic certified.
Can you taste it?
Naturally processed this coffee has inherited a unique fruity funk flavour with our pronounced juiciness in cup. This combined with the flavours of the region you can expect tasting notes of fruity mango, florals of Apricot with a milk chocolatey base.
African coffees are known for their brightness and extremely fruity nature. We recommend trying this coffee black to accentuate this, whether on filter or espresso. Of course if your prefer coffee with milk it still taste great, so each to their own.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.