Sunny HeirloomSpecialty coffee from Ethiopia · Washed

The Chelchele washing station sits in the Kochere district of Yirgacheffe — a region usually known for coffees that taste like blueberries, though Chelchele's own cups lean toward toffee, soft nuts, and a floral, citrus top note instead. Like most washing stations here, Chelchele serves several hundred smallholders, each farming less than a hectare — more coffee garden than field. Their cherries arrive in day lots, sorted and weighed on the spot, which is why this coffee traces to the washing station, not to a single farmer's name. This lot is a Special Prep: only the cherries picked at exactly the right red — about 90% of what comes in — are separated out and processed apart from the rest. A small amount of extra care, for a small number of bags.

Roasted omni — dialled to taste great both ways, so brew it however suits you. As a bright, tea-like pour-over: 15 g coffee to 255 g water at 92–94 °C, ground coarse, blooming 30–45 g for 30 seconds then topping up to 255 g over 2:30–3:00 ⚙︎. In an AeroPress for something quick and forgiving: 15 g coffee, 230 g water at ~92 °C, steep 1:30 and press gently for 60 seconds ⚙︎. Or as espresso, if you have a machine: 19 g in, 48–50 g out in 26–32 seconds at 93 °C, ground fine ⚙︎. Whichever you choose, taste and change one variable at a time — grind first.