Albhaa | Ethiopia Chelchele 250G

Ethiopian coffee, Shalshali

Explore the flavors of the African continent with Ethiopian Shilashli coffee. This coffee features a refreshing fruity flavor, including berries, peaches, and flowers, with a touch of natural sweetness.

Preparing Ethiopian Sheleshli Coffee

• Soaking: First, coffee cherries are selected in the following proportions: 85% fully ripe, 10% unripe red, and 5% overripe. The cherries are submerged in a water tank to remove the floats. Immediately after removing the floats, the coffee cherries are soaked in water for 4 hours.

• Drying method: The cherries were dried on raised beds. On each bed, 25 kg of cherries were placed as thinly as possible. The beds were placed in a location with open air and little sunlight. The drying then continued slowly for 35 days.

• Improved process: In this process, we soaked the coffee cherries for 4 hours after removing the floats, which enhances the taste to become honey-like.

Features of Ethiopian Sheleshli Coffee

1. Refreshing fruit flavor: berries, peaches, flowers, sweetness.
2. High quality: Freshly roasted coffee beans, carefully roasted.
3. A unique experience: Discover the authentic flavor of Ethiopian coffee.

Specifications of Ethiopian Sheleshli Coffee

• Coffee name: Shalshli
• Country of origin: Ethiopia
• Breed: Herilium
• Treatment: Dryer
• Altitude: 1900-2200
• Connotations: Berries - Peaches - Flowers - Sweetness
• Rating: 87.5

Suggested recipes for preparing Ethiopian Sheleshli coffee

Espresso at 91

The distillery is hot:

Quantity: 20 grams, Ratio: 15, Temperature: 91

First pour of 40 ml within 40 seconds

Second pour 80 ml to a 1:10 ratio

Third pour of 80 ml to 2:00

The last 100 ml pour until the end of the extraction process (2:30)

The distillery is cold:

Quantity: 21 grams, Ratio: 15, Temperature: 91

Ice 150g, Water 150ml

First 50ml pour within 40 seconds

Second pour 50 ml to 1:00

The last 50 ml pour is diluted to a ratio of 1:20