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chelchele, ethiopia, ethiopia coffee from rosetta roastery cafe (bree street)

ethiopia coffee

Chelchele, Ethiopia

by rosetta roastery cafe (bree street) · cape town, south africa

you'll taste lemon before grapefruit. this is chelchele, ethiopia, a washed ethiopia from rosetta roastery cafe (bree street).

lemongrapefruitcitrus zeststone fruitjasminefloralblack teatea-like
R 240buy from rosetta roastery cafe (bree street)

the bean

origin
ethiopia
region
yirgacheffe
process
washed
status
in stock
chelchele is a washed ethiopian coffee from the yirgacheffe region, roasted by rosetta roastery cafe on bree street. washed processing strips the fruit before drying, which tends to produce clean, bright cups, and that shows here. expect pronounced citrus, lemon and grapefruit up front, with citrus zest and stone fruit adding depth, jasmine and floral notes lifting the aromatics, and a black tea, tea-like finish that keeps things light and transparent. it suits brew methods that highlight clarity and acidity, so pour-over or filter preparation will let the floral and citrus character come through cleanly without muddying the cup.

common questions

What does Chelchele, Ethiopia taste like?

chelchele is citrus-forward, with lemon, grapefruit, and citrus zest leading, supported by stone fruit and jasmine florals, and closing with a clean black tea, tea-like finish.

How is Chelchele, Ethiopia grown and processed?

it is grown in the yirgacheffe region of ethiopia and processed using the washed method, where the fruit is removed before drying, producing a clean and bright cup.

How should I brew Chelchele, Ethiopia?

filter or pour-over methods work well here, as they preserve the clarity of a washed coffee and let the citrus and floral notes come through without added body or muddiness.

about rosetta roastery cafe (bree street)

you can smell the history in rosetta's cramped bree street space before you even order. the beans here aren't just south african - they're obsessively sourced from farms most cape town roasters ignore, then roasted in batches small enough that your barista probably remembers pulling each one from the drum. the espresso hits with that mineral tang you only get from properly developed african beans. thick crema that clings to your cup long after the last sip. this is what local coffee tastes like when someone actually cares about doing it right.

all coffee from rosetta roastery cafe (bree street)

cape town, south africa

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