Fresh Crop Exclusive! Ethiopia Yirgacheffe Chelchele

For this fortnight's exclusive Fresh Crop content, Clara shares her recipes for brewing our latest coffee, Ethiopia Yirgacheffe Chelchele!

The senses are instantly enchanted when you open a bag of Ethiopian Yirgacheffe Chelchele. It’s elegant & botanic aroma fills the air and it immediately takes you away on a vibrant journey filled with light-hearted goodness.

Nestled within the district of Kochere in the Yirgacheffe region of Ethiopia, our voyage begins in the village of Chelchele. Praised for producing some of the most complex and exquisite coffees, you’ll find this bean growing at an altitude of 1800-1900 meters above sea level.

(L) Freshly harvested coffee cherries and (R) processed coffee on raised drying beds at origin, Ethiopia Kochere.

Here, it builds its floral and citrus overtones with hints of sweet toffee and soft nutty flavours that we find in the cup.

Grown on very small plots of land, farmers hand-pick the coffee in cherry during harvest season and deliver to the nearest washing station. As Ethiopian coffee farmers work in cooperatives, the coffee is usually traced back to the washing station rather than the farm itself.

As a result, the washed process highlights the true character of this single origin bean, allowing its pure and intrinsic flavours to shine through.

Whilst tasting the delicate jasmine and earthy sweetness, the Ethiopian Chelchele also feeds the spirit with a wholesome impression, rooted in tradition and community.

From sharing meals to coffee ceremonies, companionship through consumption is a deeply rooted practice in Ethiopian culture. An invitation to ‘Buna’ (a daily three-hour coffee ritual) is an invitation of friendship and a sign of respect, as conversations about life begin to flow between the old and the new.

A common Ethiopian saying is ‘buna dabo naw’ which literally translates to ‘coffee is our bread’.

Here at Padre coffee, it ceases to amaze me how people from all walks of life come together to share something in common, the love of coffee. Thanks to this main ingredient, conversations begin to flourish and grace my experience with valuable insight and much like the Ethiopians, allows for companionship through consumption.

The Chelchele’s (washed) light body, lively fruitiness and clean acidity encompasses the clarity we always find ourselves searching for, making it the perfect selection for this week’s fresh crop round.

It’s one thing to enjoy a good cup of coffee, its another to share a good cup of coffee with great company, which is why I’ve chosen to brew a V60 filter recipe for two.

V60 Recipe:

  • 22 grams of filter coffee, ground at 32 clicks from finest on the Comandante Hand Grinder, or medium-coarse for the Porlex and Rhinowares Grinder. 
  • 300 grams of filtered water at 96c
  • V60 filter paper, V60 dripper (2 cup) and a cup or server for brewing
  • Pourover kettle 
  • Drip scales

Preparation:

Preheat your kettle to 96 degrees with filtered water. Weigh and grind your beans while you wait for the water to boil.

Fold your V60 filter paper and place inside your dripper. Put on top of vessel of choice. Rinse the paper filter, travelling in a circular motion until most of the filter paper is wet. This will ensure that your vessel is pre-heated as well as remove any undesired flavours from the paper filter. Discard any water left in the vessel.

 Add your ground coffee to the dripper, giving it a light shake to ensure a flat bed.

Tare off your scales and let the brew begin.

Method:

00:00

Start the timer as you begin to pour 35ml of boiled water over the ground coffee. Move the kettle in a slow circular motion, working your way from middle to the outside, ensuring that the coffee is fully saturated.

The beginning of this brew process is known as the “bloom”. This allows for any gases to escape and contributes to a fine and even extraction that enhances all the beautiful flavours this coffee has to offer. Let it settle until the timer hits 35 seconds.

00:35

Begin to pour the boiled water in a clockwise direction, travelling in a circular motion around the edges of the soaked coffee.

Pour slowly until you reach a yield of 150 grams. Aim to finish this pour before you hit the 1:20 mark.

1:20

Resume pouring using the same technique, moving in a circular motion and letting any raised coffee grinds fall back into an even bed. Pour until you see 220 grams on your scale.

Here, I like to stagger the pours to magnify all the floral, fruity and sweet touches the coffee holds.

2:00

Start your third and final pour, again using the same technique as the last. When you reach 270 grams, slowly travel towards the middle and pour in the centre until you reach 300 grams.

Let the water run through the coffee and filter paper until drained.

2:40

It’s coffee time! Enjoy and appreciate all the goodness the cup has to offer!

Espresso Recipe:

Dose: 18g ground at a fine setting 
Yield: 36g extracted 
Time: 32 seconds

Note: This espresso recipe is developed on a Rocket Appartamento home espresso machine. Please use this as a guide to aid in achieving your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio, so it works best for your set up.

 

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