Central Coast Coffee Ethiopia Yirgacheffe Chelbesa Heirloom Natural espresso coffee beans 1kg bag

Ethiopia | Yirgacheffe Chelbesa | Heirloom Natural Grade 1

$75.00

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80 Somersby Falls RD, Somersby NSW

Pickup unavailable today. Ready after next roast date.

This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

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.

Producer: Various smallholders

Farm: Various smallholders

Region / Area: Gedeo, Gedeb

Altitude: 2100–2300 MASL

Harvest Period: December – January 2026

Sourcing Partner: Utopia

Roast Details

Roast Style: Espresso

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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: Raspberry and stone fruit. Slight almond and milk chocolate.

Cupping Score: 86.5

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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? Yes

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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

Import into Beanconqueror

Ethiopia | Yirgacheffe Chelbesa | Heirloom Natural Grade 1 - When is peak flavour?

Medium Roast - Roasted on Roest P3000

Chelbesa Washing Station

This lot was processed at the Chelbesa washing station, near the village of Chelbesa in the Gedeb woreda 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 2,000 metres, under dense semi-forest with ensete and native shade trees, intercropped with food crops and organic by default. Ripe cherry dries whole on raised beds for 15 to 19 days, turned regularly for steady, even drying. The lot cupped at 86.5 points.

Chelbesa is owned and operated by SNAP Coffee Trading. It is worth being clear about a name that gets muddled constantly: Chelbesa and Danche are two different washing stations. SNAP run both in Gedeb, and Danche sits in a sub-area of the wider Chelbesa locality — which is why you will see roasters use the two names interchangeably. They are not interchangeable. This coffee is from Chelbesa.

Yirgacheffe

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.

Worth knowing: "Yirgacheffe" is a recognised coffee-growing classification rather than a precise administrative location. Administratively this coffee sits in the Gedeb woreda of the Gedeo Zone — but it is graded, traded and sold as Yirgacheffe, and that is the name that carries meaning in a cup.

About the Heirloom Variety

The heirloom label here covers Dega, Kurume 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 raspberry and stone fruit, with slight almond and milk chocolate underneath. Roasted for espresso, that fruit stays lifted and the chocolate carries it through milk.