We return to our PENG EDITIONS with an Ethiopian coffee that once again shows us just why Ethiopia is a force to be reckoned with in the speciality coffee industry. It ticks all the boxes for a solid and exquisite coffee.
Chelbessa Washing station, from where this coffee was processed, is fairly new to the coffee landscape in Yirgacheffe. Nonetheless, this family-owned and operated washing station is producing exceptional coffees on par with some of the region’s most renowned and established outfits.
This coffee was processed using Carbonic maceration, a technique borrowed from winemaking, which uses airtight containers that are pumped with carbon dioxide to create an “inside-out”, dry fermentation, producing the spectacular notes found in this lot. This one is a Long & Short exclusive in the UK.
Can you taste it?
A heavy hitting coffee growing region coupled with specialised fermentation processing can only mean good things. This coffee showcases an array of flavours from jammy apricot and black currant notes all the way through to cacao and tropical fruits.
As with all our most prestigious coffees we recommend drinking black (ideally using paper filter) to accentuate the complex tasting notes, but don’t be afraid to try it with milk as it still cuts nicely.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.