Drip bag – Chelbesa, Ethiopia

Place the drip bag on a cup or server. Pour boiling water until the drip bag is half full. Let the coffee bloom for 20 seconds. Slowly fill the drip bag to the top with boiling water. Wait until it almost drains. Refill the drip bag to the top with boiling water. Wait until the drip bag is completely drained. Tear open drip bag at the top. Enjoy your coffee!

Chelbesa Washing Station is situated at an elevation of 2150 – 2200 masl and employs up to 150 seasonal workers during harvest. It’s operated by Ephtah Specialty Coffee with a mission to build sustainable and transparent supply chains that support not only farmers but their entire communities. The station manages around 2 hectares of land and features 150 drying beds. Alongside its focus on quality, Ephtah emphasizes the role of women in the coffee sector and advocates for fair working conditions. How is Chelbesa coffee processed? Ripe cherries are first sorted (including flotation in water) and depulped. Fermentation takes place without water in fermentation tanks, and drying lasts 10 to 15 days on raised beds. Once dried, the coffee is stored and then transported to Addis Ababa, and from there by rail to the port of Djibouti for export. Despite the challenges during fermentation and drying, the coffee consistently maintains high quality. Variety Chelbesa coffee comes from traditional Ethiopian varieties known collectively as Heirloom, genetically rich cultivars naturally found in the region. Thanks to its high altitude and washed processing, this coffee features a delicate mouthfeel, floral aroma, and striking clarity.