Sourced from smallholder producers associated with the METAD Agricultural Development PLC, Chelchele owes its distinct complexity and clarity to not only meticulous processing featuring a state-of-the-art Penagos demucilager; but the staggering altitudes and mystical terroir surrounding the Worka Kebele in Gedeb.
Upon delivery of ripe, heirloom coffee cherries; seeds are pulped and demucilaged before undergoing a 24 soak in concrete tanks. After soaking, seeds are transferred directly to raised beds for sorting and sun-drying. It’s thanks to the Penagos ecopulper that these coffees can boast the intricate florals characteristic of Southern Ethiopian coffees using a mere fraction the amount of water as is standard.*
Welcome to my Table, here in the corner of this cafe. Today we’re sipping The Lemon Drop, from Overwinter Coffee in Buffalo, New York. Feel free to pull up a chair.
region: Chelchele, Yirgacheffe, Ethiopia
producer: smallholder farmers
association: METAD Agricultural Development PLC
elevation: 2000 – 2400 meters above sea level
cultivars: Ethiopia Heirloom
process: fully washed, raised bed dried
The aroma wafting off the Lemon Drop is bright, lively, and fragrant. It’s citrus-forward, with notes of sweet Meyer lemon mingled with stone fruit; and those bright fruit scents really shine through a bouquet of floral and tea-like aromatics: black tea, bergamot, and honeysuckle.
The flavor follows the nose – all of the aromatics are present here in the cup. This a light-bodied coffee with a smooth, silky mouthfeel and a pleasant stone fruit acidity. The coffee has a delicate, somewhat complex, balanced profile; it’s an elegant profile, though. Bright and lively flavors of lemon, kumquat, apricot, and clementine, amid a flourish of honeysuckle, Earl Grey tea, and bergamot.
*content courtesy of Clive Coffee
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Andrew is a husband, father, dog lover, craft beverage enthusiast, content creator, and niche market Internet celebrity. Formerly of A Table in the Corner of the Cafe and The Pulitzer Project and contributor to Barista Magazine and Mental Floss, he’s been writing on the Internet for years.