Ethiopia | Yirgacheffe Chelbesa | Heirloom Natural Grade 1 320g bag

Ethiopia | Yirgacheffe Chelbesa | Heirloom Natural Grade 1

Upcoming Roast / 320g
$28.50
$28.50
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Ethiopia | Yirgacheffe Chelbesa | Heirloom Natural Grade 1 320g bag
  • Ethiopia | Yirgacheffe Chelbesa | Heirloom Natural Grade 1 320g bag
  • Danche wet mill in Worka Chelbesa, Gedeb, where this lot was washed and dried
  • Turning natural-process cherry on raised beds at the Chelbesa wet mill, Danche
  • Whole cherry drying 15 to 19 days on African raised beds at Chelbesa
  • Drying beds at the Chelbesa wet mill surrounded by semi-forest
  • Rows of natural-process coffee drying at Chelbesa, Gedeb
  • Hand sorting cherry at the Chelbesa wet mill
  • Worker spreading parchment on the drying beds at Chelbesa
  • Picking ripe cherry from shade-grown trees near Danche
  • Coffee blossom in the semi-forest around Worka Chelbesa
  • The Chelbesa wet mill and drying beds, Gedeo Zone
  • Semi-forest hills above 2,100 metres around Danche, Gedeb
Ethiopia | Yirgacheffe Chelbesa | Heirloom Natural Grade 1

Ethiopia | Yirgacheffe Chelbesa | Heirloom Natural Grade 1

$28.50
$28.50
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Upcoming Roast
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80 Somersby Falls RD, Somersby NSW
Pickup unavailable today. Ready after next roast date.

This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: Heirloom
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“Heirloom” is a catch-all term for the countless wild or cultivated varieties found in Ethiopia, many of which are genetically unique. These coffees are renowned for their complexity, often showcasing vibrant florals, citrus, and stone fruits. Since they’re genetically diverse and often uncatalogued, each heirloom coffee is a unique experience.
Processing Method: Natural
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The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.
Farm: Worka Chelbesa (Danche)
Region / Area: Yirgacheffe, Gedeb
Altitude: 2100–2300 MASL
Harvest Period: December – January 2026
Sourcing Partner: Utopia

Roast Details

Roast Style: Filter
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roasted On Machine: Roest P3000
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The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable. What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Taste Profile

Tasting Notes: Yellow peach and milk chocolate with a silky body.
Cupping Score: 87.0
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable with Milk? No
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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated? No
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Ethiopia | Yirgacheffe Chelbesa | Heirloom Natural Grade 1 - When is peak flavour?

Medium Roast - Roasted on Roest P3000

Danche, Worka Chelbesa

This lot comes from Danche, a village in the Worka Chelbesa kebele in Gedeb, at the southern end of the Gedeo Zone. Farming families here work plots under 2 hectares and measure their farms in trees rather than area. Coffee grows in fertile red soil above 2,100 metres, under dense semi-forest with ensete and native shade trees, intercropped with food crops and organic by default. At the Chelbesa wet mill the ripe cherry dries whole on raised beds for 15 to 19 days, turned regularly for steady, even drying. The lot cupped at 87 points.

Region

Yirgacheffe sits in the Gedeo Zone of southern Ethiopia and produces some of the most celebrated coffees in the world. High elevation slows cherry maturation, which builds sugar and acidity in the bean and adds complexity to the final cup. Chelbesa lots now rank among the most sought-after in the region.

About the Heirloom Variety

The heirloom label here covers Kurume, Dega and Wolisho, landrace varieties native to the Gedeo highlands. Landraces developed from wild coffee populations over centuries and adapted to local soil, altitude and rainfall. Farmers grow them with few inputs because the plants suit the place they came from.

Roasters seek out Yirgacheffe landraces for clarity in the cup. Careful natural processing at this altitude layers ripe fruit over that clean structure.

In this cup you get yellow peach and milk chocolate with a silky body. It suits your filter brews at home.



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