Ethiopia – Chelbesa
€ 17.47 – € 104.95
Country: Ethiopia
Region: Chelbesa, Gedeb
Washing Station: Chelbesa
Altitude: 2200 m a.s.l.
Varietal: Heirloom
Process: Washed
Flavor profile: black tea with lemon, strawberries and honey biscuit
Chelbesa is back — and not by coincidence.
This washed coffee from the Gedeb area has won us over not only with its elegant flavor — a vibrant mix of florals, fruit, and clarity — but also with the story behind it. Ephtah Specialty Coffee, our partner at origin, is committed to sustainable agriculture, fair working conditions, and supporting women throughout the coffee value chain.
We roast Chelbesa for both filter and espresso to showcase its full potential.
The story behind the Chelbesa station
Located at an elevation of 2150–2200 m a.s.l., the Chelbesa station employs up to 150 seasonal workers during harvest. Operated by Ephtah Specialty Coffee, the station is part of their mission to build sustainable and transparent supply chains that benefit producers and their communities.
Covering around 2 hectares and equipped with 150 drying beds, the station focuses not only on quality but also on gender equity and fair labor practices.
How Chelbesa is processed
Ripe cherries are first sorted, including flotation in water, and depulped. Fermentation takes place without water, in tanks, and drying is done on raised African beds for 10 to 15 days, depending on weather conditions.
Once dried, the coffee is stored before being transported to Addis Ababa, then by rail to the port of Djibouti for export. Despite the challenges of fermentation and drying, the station consistently maintains high quality.
Varietal
Chelbesa coffee is made from traditional Ethiopian Heirloom varieties – genetically diverse cultivars that occur naturally in the region. Thanks to the high altitude and washed process, the cup offers a delicate structure, floral aromatics, and remarkable clarity.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
Related Products
Country: Rwanda
Region: Nyamasheke District, Western Province
Farm/producer: Kirambo 123
Altitude: 1,545 m.a.s.l.
Variety: Red Bourbon
Processing: Natural
Taste profile: Yuzu, cherries, milk chocolate, cider
Red Bourbon from the Kirambo farm in Rwanda undergoes natural processing and slow drying on African raised beds. This method enhances its pronounced sweetness and rich fruitiness.
Expect notes of yuzu, cherries, milk chocolate, and cider in the cup. It is full-bodied, juicy, and perfectly balanced.
Country: Peru
Region: Jaén, Cajamarca
Farm: Jaén
Altitude: 1750 – 2000 MASL
Variety: Catuai, Pache, Caturra
Processing: Washed
Flavor Profile: Milk chocolate with nuts, hibiscus, green apple
Jaén brings together eight farmers from the Cajamarca region of northern Peru, who, thanks to meticulous processing and ideal growing conditions, produce exceptional specialty coffee. This region is also a hub for innovation in transparency and sustainability. With careful processing and a strong focus on quality, their harvest transforms into the coffee we have roasted for you.
Country: Brazil
Region: Carmo De Cachoeira, Sul De Minas
Processing station: Cocatrel Direct micro mill
Altitude: 900-1100 m above sea level
Variety: mix of varieties
Processing: natural
Taste profile: hazelnut butter, cherries, chocolate, and sweet tobacco
Our CAFEINA is a daily guarantee of stable espresso with low acidity. With our composition and roasting, we try to always taste sweet, with notes of hazelnut butter, cherries, chocolate, and sweet tobacco
You will prepare a pleasant cup of coffee from it, which everyone will enjoy. It is suitable for cafes looking for simpler espresso and for easy preparation at home or work. We also recommend it for your automatic espresso machines.
We are currently roasting coffee from producers of the Caixa de Fruta region.
Country: Ethiopia
Region: Agaro, Jimma, Western Ethiopia
Station: Kabira
Producer: Mustefa Abakeno
Altitude: 2000–2100 m.a.s.l.
Variety: 74110, 74112
Processing: natural
Tasting notes: blackberries, red apple, cream ice cream
Kabira is proof that even in a fast-changing world, specialty coffee can stay true to its origins. This coffee comes from the Agaro region in Western Ethiopia, where Mustefa Abakeno not only cultivates but also processes coffee at his own and shared stations – including the one named Kabira. It combines a traditional approach with a modern eye for detail, both in drying and in community work.
Country: Peru
Region: Jaén, Cajamarca
Farm: Dulce Sueños
Altitude: 1800–1900 MASL
Variety: Mixed
Processing: Decaf – CO₂
Flavor Profile: Hibiscus, almonds, blossoms
The non-profit social enterprise ANDE PERUANOS was founded in 2020 in Jaén with a clear mission – to support farmers, improve their economic stability, and ensure the sustainability of coffee plantations. It brings together families who have been dedicated to coffee cultivation for generations and, through careful processing, delivers high-quality specialty coffee.
This decaffeinated variant is processed using the Sparkling Water Decaf method – a gentle, natural, and organically certified process that preserves the coffee’s flavor and aroma.
It’s sweet like oranges and dried figs, but also full of floral notes of linden flower and anise – a very pleasant winter coffee. With every coffee we offer, we aim for transparency. However, this coffee is even more special to us. We’ve partnered with Siruma Coffee to help them build solar dryers in the Cauca region. How? For every package of coffee sold, we will send two dollars back – one from us, and the other one from you. Are you in?
Country: Colombia
Region: Inzá, Cauca
Processing station: Regional Inzá
Altitude: 1800 – 2100 m.a.s.l.
Processing: washed
Variety: Tabi, Pink Bourbon, Caturra and Colombia
Taste profile: orange, dried figs, linden flower, anise
Country: Ecuador
Region: Saraguro, Loja
Farm: Hacienda La Papaya
Altitude: 1900–2100 MASL
Variety: Typica La Papaya
Processing: natural
Tasting notes: mango lassi, black tea
This specialty coffee from the Ecuadorian farm Hacienda La Papaya, located in the Saraguro area of the Loja province, is processed using the natural method and offers an exceptional flavor experience. The taste combines notes of black tea and mango lassi. We roast it for a filter.
Full creamy body, milk chocolate, and floral aroma. You can find all this in a cup of our espresso blend, Mother Ship.
It will be a pleasure to work with, whether in a café or at home. It serves as an excellent base for your milk-based drinks while also satisfying any fan of pure espresso.
Origin: Uganda
Region: Upper Bukyabo
Processing station: Coffee Gardens
Altitude: 1800–2200 m.a.s.l.
Variety: SL14, SL28, Nyasaland
Processing: Washed
Origin: Colombia
Region: Cafe Agario, Ortega, Tolima
Processing station: Suukula – Asorcafe
Altitude: 1830 m.a.s.l.
Variety: Caturra, Castillo, Colombia
Processing: Washed
Flavor profile: Full creamy body, milk chocolate, and floral aroma.
Country: Peru
Region: San Pedro, Tabaconas
Farm: San Pedro
Altitude: 1,700–1,900 MASL
Variety: Caturra
Processing: Washed
Flavor Profile: Hazelnut, Plums, Rosehip Tea
The Caturra from the San Pedro farm in Peru brings together two small-scale farmers, Carmela Mondragón Salazar and Juan Manchay Santos, who cultivate this variety on their 1.5-hectare farms in the Tabaconas region. This area has immense potential for growing specialty coffee, thanks to its ideal conditions, the farmers’ meticulous work, and their dedication to continuously improving production quality. This Caturra is characterized by delicate notes of hazelnut, plums, and rosehip tea.
Country: Ethiopia
Region: Chelbesa, Gedeb
Washing Station: Chelbesa
Altitude: 2200 m a.s.l.
Varietal: Heirloom
Process: Washed
Flavor profile: black tea with lemon, strawberries and honey biscuit
Chelbesa is back — and not by coincidence.
This washed coffee from the Gedeb area has won us over not only with its elegant flavor — a vibrant mix of florals, fruit, and clarity — but also with the story behind it. Ephtah Specialty Coffee, our partner at origin, is committed to sustainable agriculture, fair working conditions, and supporting women throughout the coffee value chain.
We roast Chelbesa for both filter and espresso to showcase its full potential.
Country: Rwanda
Region: Rulindo District, Northern Province
Station: Tumba
Producer: Venuste
Altitude: 1776 m.a.s.l.
Variety: Red Bourbon
Processing: natural
Tasting notes: Pineapple, milk chocolate, gingerbread
This Rwandan coffee won us over all over again
Tumba is back. This Red Bourbon from the Rulindo region caught our attention with its clarity, sweetness, and fruit-forward character. A naturally processed Rwandan coffee with this level of balance is rare, and that’s exactly why we’ve brought Tumba back into our lineup. Sourced from a small station near the village of Mukoto, Tumba brings together meticulous processing and a strong sense of community — a combination we truly value
Country: Colombia
Region: El Tambo, Cauca
Farm: El Paraíso – DECAF
Altitude: 1750 – 1950 m.a.s.l.
Variety: Mixed
Processing: Double anaerobic fermentation with Lactobacillus YN09 sugar cane decaf
Flavor Profile: Apricot cake, rhubarb, cardamom, brown sugar
Diego Samuel is pushing the boundaries of coffee processing and innovation. On his farm, he experiments with fermentation and precise processing methods to create coffees with unique flavor profiles. His attention to detail, use of modern technology, and constant pursuit of new possibilities make his coffee stand out in the world of specialty coffee. Thanks to his meticulous processing and innovative approach, you can now experience a coffee that surprises with its complexity and depth of flavor.