Ethiopia — Chorso Bule Ethiopian Landrace (Washed)

Tastes Like — 🍑 Peach Tea • 🍈 Melon • 🌸 Jasmine

DETAILS

• Station: Chorso Bule
• Region: Gedeb, Ethiopia
• Varietal: Ethiopian Landrace
• Process: Washed
• Altitude: 2,450 MASL
• Harvest: November 2025
• Size: 250g

INTRO

A debut lot from Chorso Bule — a new site for SEY Coffee, resting at some of the highest elevations in all of Gedeb. Sourced through their exporting partners at SNAP, this is an exceptional first introduction to a site with extraordinary potential. In the cup: peach tea, melon, and jasmine — the hallmark of Gedeb at its most refined and elevated.

THE PRODUCER

Chorso Bule sits at 2,450 MASL in Gedeb — one of the highest-elevation coffee-producing sites in Ethiopia, and a region that SEY have been exploring for many years. Gedeb's distinct and expressive profiles have made it one of their most celebrated origin relationships, and Chorso Bule represents a new chapter in that ongoing exploration. The lot was sourced and exported through SNAP, whose quality control infrastructure and relationships with high-elevation Gedeb producers have consistently unlocked coffees of exceptional clarity and complexity.

Ethiopia is widely acknowledged as the birthplace of coffee, and its extraordinary biodiversity — with DNA testing confirming over 60 distinct varieties — means that most Ethiopian coffees are blends of many co-existing varieties, referred to collectively as Ethiopian Landrace. At 2,450 MASL, Chorso Bule's extreme altitude slows cherry development dramatically, concentrating sugars and building the aromatic complexity that defines this lot.

THE PROCESS

The Washed process at Chorso Bule involves:

🍒 Hand-picking — Cherries selectively harvested at peak ripeness 💧 Flotation — Floated to remove defects and ensure consistency ⏳ In-cherry hold — Whole cherries held for 24 hours before de-pulping 🔧 De-pulping — Outer skin removed after the resting period 🔍 Density separation — Grade 1 density separation before fermentation 🧪 Dry fermentation — Fermented dry for 24 hours 💧 Wet fermentation — Fermented wet but not submerged for an additional 12 hours ☀️ Raised-bed drying — Dried on raised beds for 10–14 days

The multi-stage fermentation is the defining step — a 24-hour in-cherry hold begins developing complexity before de-pulping, followed by a dual fermentation of 24 hours dry and 12 hours wet, building exceptional aromatic depth and clean structure while the Grade 1 density separation ensures only the finest beans proceed to drying.

THE CUP

A debut lot of rare elevation and remarkable finesse from one of Gedeb's highest-altitude sites — peach tea delicacy, cool melon sweetness, and a lingering jasmine florality that speaks clearly of what 2,450 MASL in Ethiopia can produce. A compelling first chapter from Chorso Bule.

Flavour Notes

🍑 Peach Tea 🍈 Melon 🌸 Jasmine