Caffè Specialty Etiopia Yirgacheffe Chelbesa Lavato

Chelbesa is one of the most recognised coffee-producing areas in Gedeb woreda, within the wider Yirgacheffe coffee region. It is the largest coffee-growing area in Gedeb, with approximately 1,240 hectares of coffee farms. Nearby villages such as Banko Gotiti, Chelchele, and Halo are also known for producing high-quality coffees.

Coffee production in Chelbesa is largely based around smallholder farming. Many producers cultivate coffee in small garden plots close to their homes, often on less than one hectare of land. Coffee is an important family crop and a primary source of income for many households in the area.

Farming methods remain largely traditional. Producers commonly intercrop coffee with food crops such as enset (false banana), as well as avocado and papaya. The combination of high altitude, cool growing conditions and iron-rich acidic soils contributes to the bright, floral and complex profile associated with coffees from Yirgacheffe and Gedeb.

Kuri Mountain Coffee was established in 2015 by Habtamu Fikadu Aga and carries forward a family coffee-farming history that began in 1945. The company operates its own farm in Kellem Wollega and works with registered outgrower farmers across several regions of Ethiopia, along with washing stations, hulling sites and export facilities, managing quality and traceability from cherry collection through to export.

For washed lots, ripe cherries are first sorted before being pulped, then fermented and washed to remove the remaining mucilage, and finally dried on raised beds with regular turning and moisture monitoring. The result is a clean, bright cup with well-defined acidity.

Percolazione

• Caffè macinato: 15,5g
• Acqua calda: 250g
• Filtro consigliato: SIBARIST/Hario
• Temperatura acqua: 93°C
• Steps (escluso Blooming): 3 da 70g ciascuno
• Acqua: 50-80 ppm
• Tempo totale: 2' 30″ massimo

Espresso

• Caffè macinato (double shot): 18,5g
• Peso bevanda: 40g
• Filtro consigliato/doccetta: IMS Competition
• Temperatura acqua: 93°C
• Preinfusione: 5″
• Acqua: 50-100 ppm
• Tempo totale: 25-27″ circa

Moka

• Rapporto caffè macinato/Acqua = 1:10
• Moka: Bialetti/E&B Lab (filtro IMS)
• Acqua: 50-100 ppm
• Tempo totale: 3' circa
• Togliere dal fuoco appena prima del gorgoglio