Original: $2.12
-65%$2.12
$0.74The Story
SNAP Specialty Coffee was founded in Addis Ababa by Negusse in 2008 and operates 7 washing stations across Sidama, Yirgacheffe, and the Guji Zone. Their work centres on three pillars: consistency, education, and sustainability. Last year, their agronomists trained more than 6,000 farmers in land and nursery management, climate-smart agriculture, crop diversification, and intercropping.
The Chelbesa One Washing Station sits in the Gedeb Zone of Ethiopia, in the kebele of Chelbesa. Approximately 1,000 smallholder farmers deliver cherry to this station, each farming 2–3 hectares at elevations between 1,950–2,200 m.a.s.l. This lot is composed of the Ethiopian Heirloom varieties Korume and Wolisho.
Incoming cherry is floated and sorted on arrival, then de-pulped and dry fermented in tanks for 2–3 days. After washing, the parchment is moved to raised beds where it is turned daily for 7–10 days until reaching target humidity.
Brewing recommendations:
- Rest: 3+ weeks
- Espresso: 1:2.5–2.7 | 26–30s
- Filter: 1:16–17 | 94°C
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
SNAP Specialty Coffee was founded in Addis Ababa by Negusse in 2008 and operates 7 washing stations across Sidama, Yirgacheffe, and the Guji Zone. Their work centres on three pillars: consistency, education, and sustainability. Last year, their agronomists trained more than 6,000 farmers in land and nursery management, climate-smart agriculture, crop diversification, and intercropping.
The Chelbesa One Washing Station sits in the Gedeb Zone of Ethiopia, in the kebele of Chelbesa. Approximately 1,000 smallholder farmers deliver cherry to this station, each farming 2–3 hectares at elevations between 1,950–2,200 m.a.s.l. This lot is composed of the Ethiopian Heirloom varieties Korume and Wolisho.
Incoming cherry is floated and sorted on arrival, then de-pulped and dry fermented in tanks for 2–3 days. After washing, the parchment is moved to raised beds where it is turned daily for 7–10 days until reaching target humidity.
Brewing recommendations:
- Rest: 3+ weeks
- Espresso: 1:2.5–2.7 | 26–30s
- Filter: 1:16–17 | 94°C
