• Ethiopia Chelbesa Anaerobic Natural V5COFFEE
  • Ethiopia Chelbesa Anaerobic Natural V5COFFEE
  • Ethiopia Chelbesa Anaerobic Natural V5COFFEE
  • Ethiopia Chelbesa Anaerobic Natural V5COFFEE
  • Ethiopia Chelbesa Anaerobic Natural V5COFFEE
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Ethiopia Chelbesa Anaerobic Natural

Tropical Peach Chocolate
Roasted For
Filter
Roast Level
Light
Country
Ethiopia
Varietals
Heirloom
Process
Anaerobic Natural

Learn more about this item

Beans in details:

  • Country: Ethiopia
  • Washing Station: Danche
  • Region: Sidamo
  • Elevation: 2100 MASL
  • Fermentation type: Innovative (Medium)
  • Process: Anaerobic Natural
  • Variety: Heirloom
  • Roast Profile: Filter
  • Tasting Notes: Tropical Fruits, Peach, Chocolate Fudge

Brew recommendation:

Brew Ratio: 1:17

Temp: 92°C

Brew Time: 2:00~2:15

The Ultimate Yirgacheffe Experience

Sourced from the renowned Chelbesa village in the Gedeb district of Yirgacheffe, this exceptional Ethiopian coffee represents the pinnacle of innovative processing. Grown at soaring elevations between 2,000 and 2,200 MASL, these heirloom varieties (including Wolisho and Kurume) thrive under a dense semi-forest canopy. Expertly roasted for filter brewing, this coffee is crafted to highlight the unparalleled clarity, boozy sweetness, and complex fruit structures that Gedeb coffees are famous for.

In the Cup: Vibrant Tropical Fruits & Rich Chocolate

Anaerobic naturals from Chelbesa are celebrated for their intensely sweet and syrupy profiles. In the cup, expect a heavy, juicy burst of tropical fruit, and peach. As the coffee cools, delicate floral aromatics emerge, perfectly balanced by a decadent, lingering finish of dark chocolate fudge and cola.

The Craft: Anaerobic Natural Fermentation

What makes this lot truly spectacular is the meticulous processing at the Chelbesa Washing Station. The ripest cherries are hand-selected by local smallholder farmers and placed into sealed, oxygen-free tanks for an extended anaerobic fermentation (typically 72 to 96 hours). This highly controlled environment amplifies the natural sugars and creates complex lactic acids, resulting in a heavier body, vivid fruitiness, and a clean, wine-like acidity. After fermentation, the cherries are slowly dried on raised African beds to lock in the flavour.
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Frequently asked questions

How does the Anaerobic Natural process affect the flavour of this Ethiopian coffee?
This lot undergoes an "Innovative (Medium)" anaerobic natural fermentation at the Danche washing station. The ripest cherries are sealed in oxygen-free tanks for 72 to 96 hours before being slowly dried on raised African beds. This highly controlled environment amplifies the coffee's natural sugars and develops complex lactic acids. For the home brewer, this translates to a heavier body, a clean, wine-like acidity, and an intensely sweet, syrupy profile with boozy fruit characteristics.
What is the best pour-over filter recipe for the Ethiopia Chelbesa Anaerobic Natural?
To highlight the clarity and complex fruit structures of this Ethiopian heirloom variety, we recommend a slightly stretched brew ratio of 1:17. Use clean, filtered water heated to 92°C to gently extract the delicate peach and tropical notes without pulling out bitterness. Aim for a faster target brew time of 2:00 to 2:15 minutes. This relatively quick draw-down keeps the wine-like acidity bright and ensures the chocolate fudge finish remains perfectly smooth.
What tasting notes should I expect from this Anaerobic Natural Sidamo filter roast?
In the cup, expect a heavy, juicy burst of vibrant tropical fruits and sweet peach. Because of the meticulous anaerobic processing, it possesses a syrupy, boozy sweetness that coats the palate. As your pour-over cools, delicate floral aromatics will emerge, seamlessly balanced by a decadent, lingering finish of dark chocolate fudge and cola.
What makes the Chelbesa village in Yirgacheffe so famous for specialty coffee?
Sourced from the renowned Chelbesa village in the Gedeb district of Yirgacheffe, Ethiopia, this coffee represents the pinnacle of high-altitude farming. Grown at a soaring elevation of 2,100 MASL under a dense semi-forest canopy, native heirloom varieties (such as Wolisho and Kurume) thrive in the nutrient-rich soil. This specific terroir is world-famous among filter coffee lovers for producing beans with unparalleled clarity, intense floral aromatics, and highly complex fruit structures.
Is this Ethiopian coffee roasted for filter brewing, and how long should I rest it?
Yes, this coffee is expertly roasted with a dedicated, light filter profile specifically designed to shine on manual brewing setups like the V60, Kalita Wave, or Aeropress. Because anaerobic natural coffees are densely packed with complex sugars and volatile aromatics, we highly recommend resting the beans for 7 days from the roast date. Allowing the CO2 to fully degas will drastically improve the clarity of the tropical fruit notes and ensure an even, predictable extraction.
How fresh will my Ethiopian filter coffee beans be when delivered across Australia?
We guarantee absolute peak freshness by roasting and dispatching your coffee directly from our Melbourne roastery within 24 to 48 hours of ordering. The beans are heat-sealed in premium valved bags to protect the fragile floral and fruit aromatics during transit. Whether you are brewing in Sydney, Brisbane, Perth, or regional Australia, your coffee will arrive perfectly timed for its resting and degassing window. We also offer free standard nationwide shipping on all qualifying orders.