Tariku Bedacho, Chelchelie, Ethiopia

£11.95

SKU: D108
Shipping Cost

About this Coffee

Expect notes of apricot, peach, lemon and black tea when lightly roasted; and salted caramel, lemon curd and shortbread biscuits when roasted darker. Read more.

Size: 500g

PRODUCER | Tariku Bedacho

VARIETAL | Kumie Diga Wilsho

PROCESS | Washed

ELEVATION | 2,083m

Save on purchases of 2 or more packs of this coffee. Savings applied at checkout.
International Shipping

We ship to USA, UK, Europe, Canada, Australia, New Zealand, Hong Kong, Singapore, Thailand, Malaysia, Kuwait and Taiwan.

Customers may be liable for any local import duties or taxes when the delivery is to countries outside of the European Union.

If we do not currently ship to your country, click here for options.

Orders are dispatched within 2 working days of receipt.

Out of stock

Tariku Bedacho, Chelchelie, Ethiopia

Located in the heart of the Southern Nations, Nationalities, and Peoples’ Region, the Chelchelie Kebele (neighbourhood) is the home of Mr Bedacho. Mr Bedacho farms and manages an area of about 1.3Ha, which is located at about 2,083m above sea level. The coffee cherries are shaded by Cordia Africana (flowering tree commonly used for furniture) and Acacia Ensete Ventricosum (Ethiopian banana).

This batch of coffee is sourced as part of the Farmer Direct Trade (FDT) project. This project allows the highest level of traceability as we are able to provide you with precise data of the farmer’s location, elevation and the local name for the varietal used – in this case, the varietal is Kumie Diga Wilsho. The washed coffee cherries are fermented for 48 hours before they are dried for 15 days.

When using the recommended filter recipe, notice the sharp increase in temperature to kickstart the drying and browning phase. Subsequently, the temperature drops as the roast enter the development phase. Expect notes of apricot, peach, lemon and black tea when using this recipe. When using the recommended espresso recipe, the roast starts with a slight gradual rise in temperature to dry the beans; after which, as the beans pass first crack, an increase in temperature takes the coffee beans into an even and full development phase to bring out the dark-roast flavours. Expect notes of salted caramel, lemon curd and shortbread biscuits.

About This Coffee

PRODUCER

Tariku Bedacho

VARIETAL

Kumie Diga Wilsho

PROCESS

Washed

ELEVATION

2,083m

ROASTING NOTES

The temperature on the filter recipe increases sharply to rapidly dry the beans before tapering out into the development phase. Whereas for the espresso recipe, a temperature spike after first crack fully develops the coffee.

TASTING NOTES

Expect notes of apricot, peach, lemon and black tea when lightly roasted; and salted caramel, lemon curd and shortbread biscuits when roasted darker.

Buy Now