Ethiopia Yirgacheffe Chelchele G1 Washed
RM55.00 – RM220.00
| Variety | Heirloom |
| Country | Ethiopia |
| Processing | Washed |
| Region | Yirgacheffe |
| Altitude | 1,900 – 2,200 m |
| Roast Level | Light Roast |
| Tasting Notes | Lemon, Bergamot, White Peach, Jasmine |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Lemon, Bergamot, White Peach, Jasmine
| Variety | Heirloom |
| Country | Ethiopia |
| Processing | Washed |
| Region | Yirgacheffe |
| Altitude | 1,900 – 2,200 m |
| Roast Level | Light Roast |
| Tasting Notes | Lemon, Bergamot, White Peach, Jasmine |
| Quantity | 200g/1000g |
About This Coffee :
Ethiopia Yirgacheffe Chelchele G1 Washed
Origin: Yirgacheffe, Ethiopia
Altitude: 1,900 – 2,200 m
Variety: Heirloom
Processing Method: Washed
Flavor Profile: Bright citrus and floral aromas, with notes of lemon, bergamot, white peach, and jasmine, accompanied by a tea-like body and clean finish.
Region and Farm Introduction: Chelchele, in the heart of Yirgacheffe, is renowned for its high altitude, volcanic soils, and pristine water sources—ideal conditions for producing exceptional Ethiopian coffees. Smallholder farmers here practice traditional, sustainable farming, handpicking only ripe cherries and processing them through cooperative washing stations. The long-standing washed method in the region highlights Yirgacheffe’s signature bright acidity and floral elegance.
Processing Method Features: Chelchele G1 undergoes a traditional, fully washed process. Hand-sorted ripe cherries are pulped, fermented in clean water tanks for 36-48 hours, then thoroughly washed. The parchment is dried slowly on raised African beds for 10-14 days, with constant turning and shade coverage during peak sun hours. This method enhances the clarity, acidity, and floral complexity of the coffee.
| Pack Quantity |
200g ,1000g |
|---|
Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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