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RNY # 56613
Ethiopia Washed Yirgacheffe Chelchele Hailu Abebe (GP) (22 lb. Box)

Ship from: NJ

Position: INSTORE

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  • At A Glance
  • The Source
  • In The Cup
  • Roast Analysis
  • Brew Analysis
SOURCED FROM
Ethiopia
PROCESS
Fully Washed, Raised Beds
CUPPING NOTES
Cupping Note
Cupping Note
Cupping Note

THE SOURCE

This coffee comes to us from producer Hailu Abebe and is sourced from the Chelchele washing station in the famed Yirgacheffe region of Ethiopia ...
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IN THE CUP
ROAST ANALYSIS
The arrival samples performed on the cupping table with complex notes of cane sugar, peach and kiwi integrated with floral and honey tones ...
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BREW ANALYSIS
BREW ANALYSIS After completing a production roast, it was time to see how it performed on the cupping table ...
READ MORE
ABOUT

This coffee comes to us from producer Hailu Abebe and is sourced from the Chelchele washing station in the famed Yirgacheffe region of Ethiopia. Chelchele carefully tracks every lot through its production process with a unique identification number which allows the experts on staff to deliver a considerable amount of information to each coffee’s producer.

  • Royal NY's Scoring

    Acidity:

    Above Average

    Body:

    Above Average

    Sweetness:

    High


CUPPING NOTES
Cupping Notes
Cane Sugar
Cupping Notes
Kiwi
Cupping Notes
Peach

  • Diedrich IR-5 Roasted On
    		Diedrich IR-5
    Color Change
    		6:03
    First Crack
    		9:14
    Roast Duration
    		11:44
    Development Time
    		2:30
  • Product Detail
  • Product Detail
  • Product Detail
ROAST ANALYSIS
The arrival samples performed on the cupping table with complex notes of cane sugar, peach and kiwi integrated with floral and honey tones. After tasting this offering, I was looking forward to roasting a batch on our Diedrich. I was impressed with the quality of the green after a visual inspection. I loaded 9 lbs. of green into the hopper. I charged off the bean probe to 391 degrees with the burner set to 50%. Turning point was reached at 1:24 into duration at 160 degrees. I increased the burner to 75% at 2:49 into duration. At 5:30 into duration I adjusted the airflow moving through the drum to 50%. The maillard phase of the roast began at 6:03 into duration at 306 degrees. Color change was smooth and uniform. As the roast built up momentum, I decreased the burner to 50% at 6:54 into duration. Moving closer to the development phase I decreased the burner again down to 35% at 7:44 into duration. I backed off further and reduced heat to 30% at 8:14 into duration. The development phase of the roast began at 9:14 into duration at 388 degrees. As soon as first crack was reached, I adjusted airflow to 100%. Aromas of honey and brown sugar were present throughout development. At 10:23 into duration I made my last heat adjustment and lowered the burner to 20%. I had enough momentum to finish out the roast and reach my desired development time. The roast finished with an end temperature of 404 degrees with 2:30 of development time. The duration of the roast was 11:44.


  • RNY Coffee Dark Brew Style
    		Bee House
    Coffee : Water Ratio
    		1:15
    Grind Size
    		EK-43 #8
    Total Brew Time
    		2:00

  • RNY Coffee Dark Brew Style
    		Bee House
    Coffee : Water Ratio
    		1:15
    Grind Size
    		EK-43 #8
    Total Brew Time
    		2:00
BREW ANALYSIS
BREW ANALYSIS After completing a production roast, it was time to see how it performed on the cupping table. We were impressed with the integration of flavors and the crisp, clean acidity that was present in the cup with noticeable hints of peach, kiwi and honey. After the cupping we wanted to see how well the roast translated to pour overs with some variation in the dose weight. I brewed a V60 dosed to 21 grams. The brew was fruit forward, clean with sweet floral finish. I then brewed another V60 dosed to 23.5 grams. The brew was clean and had a touch of a syrupy mouthfeel with notes of raspberry, kiwi and peach. Brew Notes Fruit forward, clean, crisp with a sweet honey floral finish. Cane sugar, Peach and Kiwi