ETHIOPIA
apricot ∙ strawberry
∙ candy floss
Chelelektu is an outstanding coffee of especially characteristic flavour produced by Moplaco lead by Heleanna Georgalis whose name guarantees the best Ethiopian coffees. The dry processed Heirloom varieties were harvested near Gedeb then processed at Moplaco’s mill close to Yirgacheffe.
hen we tasted Chelelektu for the first time in the summer of 2015, we instantly felt that it could easily be a match for Geisha coffees. Chelelektu is an incredibly clean coffee with hints of candy floss and strawberries. One sip of this coffee and we decided to buy and roast it. Ethiopia has always been the country of extraordinary coffees. Ethiopian coffees can be instantly recognized on blind cuppings because of their distinctive flavour made up of the several hundreds of indigenous arabica coffees grown wild in various micro-climates. 95% of Ethiopia’s 300 000 tonnes of coffee export is supplied by more than a million small farmers. The rest is grown by an increasing number of private and state-owned farms. Moplaco is Ethiopia’s iconic coffee grower and trader manufacture established in 1972 by Yanni Georgalis. As his family had been involved in the coffee business for three generations back, at the time of his death in 2008 Yanni Georgalis was heralded as the father of Ethiopian coffee. His daughter, Heleanna, has followed in his father’s footsteps and now sells supreme quality coffees while keeping up the traditions of her late father’s business. But of course she tries to leave her mark on the coffees of Moplaco. You can find Moplaco in the south of Ethiopia, near Gedeb, just a few
kilometres from Yirgacheffe and Guji, the well-known names among specialty coffee lovers. There are about 200 small farms with rich red soil in the area at the altitude of 1800 metres. After being harvested, during the first two weeks of the drying the faulty beans (broken or unripe) are carefully sorted out. The beans are kept in parchment for 4-6 months, which is a relatively long time. There are two main reasons for this: it makes the beans extra sweet and helps the flavours fully develop, and at the same time, the vinegariness of coffee generated by acetic acids will be much more subdued rendering it unnoticeable in the final product. Chelelektu is an outstanding coffee of especially characteristic flavour. Heleanna, however, does not reveal much about this coffee so that rival coffee suppliers cannot create a similar blend using the specific information about the coffee’s origins.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
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photo by CCS
Chelelektu
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