Brewing Specs: For pourovers, a 1:13.6 ratio to makes those peachy notes pop. On espresso, a 1:2 - 1:2.1 ratio brings out the sweet lemon acidity while allowing for a well-balanced extraction.
More: When we first tried the Chelelektu on our cupping table, we were blown away by its peachy sweetness. The tasting notes we picked up were unmistakeable - lemon meringue, black tea, and a sweet, syrupy peachiness, all working in harmony to produce an exemplary example of what a coffee from Yirgacheffe can be.
The small-scale farmers that bring their ripe cherries to Chelelektu for processing grow their coffee at elevations ranging from 1300-2200 meters above sea level. The coffee is processed with fresh, clean water with a pH of 8.5 and dried on 134 raised beds in the sun.