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Tasting Notes: Chamomile, Lemon, Berries
(photos courtesy of Royal Coffee)

Situated in Ethiopia's Gedeo Zone, the Chichu processing station works with 600 smallholders, each cultivating an average of 3 hectares of coffee. The washed processing involves several careful steps including hand-sorting cherries upon arrival and floating them to remove low-density or damaged fruit. The cherries are depulped, fermented, washed, and then dried on raised beds for approximately 15 days. The dried parchment rests locally to equilibrate moisture before being trucked to Addis Ababa for final dehulling, sorting, and export preparation.

We recommend brewing this coffee as a French Press with a 14:1 brew ratio, or as an Aeropress or Pour-over using 15 grams of coffee grounds and 250 grams of water (16.66:1 ratio). View our brewing instructions.

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