Bored with the usual coffee flavors? Try something new with a bold, aromatic profile
With a natural process that showcases its distinctive flavor and full body, Ethiopia Chelchele delivers notes of floral tea, wild berries, and plum.
With Chelchele, you’ll enjoy a bright, fruity Ethiopian experience, balanced by natural sweetness and a gentle floral note.
Ethiopia Chelchele Coffee Specifications
- Origin: Ethiopia – Chelchele.
- Altitude: 2000 meters.
- Weight: 1 kg.
- Varietal: Heirloom.
- Processing: Natural / dried.
- Notes: floral tea, wild berries, plum.
- Acidity: Medium.
- Body: Smooth.
- Sweetness: Clear sweetness.
- Brewing methods: Espresso, V60.
- Best served: Morning.
Suggested brewing methods for Ethiopia Chelchele coffee
Ethiopia Chelchele is suitable for espresso and V60, and its best flavors come through with pour-over brewing at 90–91°C, using 20 g of coffee per 300 ml of water, resulting in a balanced cup with clear fruity and floral notes.
1- V60 method
- Coffee dose: 20 g.
- Water: 300 ml.
- Grind size: Medium to medium-fine.
- Temperature: 90–91°C.
- Total time: about 2:30 to 3:00 minutes.
Steps:
- Rinse the filter with hot water.
- Add 20 g of ground coffee.
- Pour 40–50 ml of water for blooming for 30–40 seconds.
- Continue pouring in even batches until you reach 300 ml.
- Finish extraction within 2:30 to 3:00 minutes.
2- Espresso method
- Coffee dose: 18–18.5 g.
- Yield: about 30–33 ml.
- Temperature: around 92°C.
- Time: 32–40 seconds.
Note: Because Chelchele is a fruity and aromatic coffee, its espresso version becomes softer and clearer when the grind and dose are dialed in properly.
Best use
- If you want the floral and fruity notes to stand out: choose V60.
- If you want a concentrated, fruity cup: try espresso.
- If you prefer a lighter morning cup, V60 is usually the best option.
Order Ethiopia Chelchele coffee now and get ready to brew the tastiest cup for yourself and the people you care about 🧡
All weights are available, choose the appropriate weight for you from the drop-down menu.