Our friends at Rosetta are known for delicious single-origin coffees of all provenances, but there are certain origins that they have a particularly strong reputation for, and one of those is the Yirgacheffe region of Ethiopia. This region in the birthplace of coffee, and celebrated appellation, is recognised the world-over for producing some of the best specialty coffees that the African continent has to offer. For as long as we’ve known them, the talented people at Rosetta have sourced and roasted some of the Yirgacheffe’s very best lots.

This particular coffee bodes to be a classic Rosetta offering as it was processed in the traditional Ethiopian washed method at the Wete Ambela Coffee station within Chelchele area in the Gedeb district, in the North West of Yirgacheffe. As is typical in Ethiopia, this lot was grown by a large number of smallholder farmers who bring their cherry harvests to the washing station for sorting, grading, processing and distribution. This system allows small-scale producers to access to infrastructure and international markets, and also allows us to enjoy these incredible coffees.

Phaedon's tasting notes

If you've been reading my tasting notes for a while, you probably know that I have a soft-spot for Rosetta's Ethiopian offerings. It's a matter of nostalgia for me, as they bring me back to the early days of collaboration, and many memorable, perspective-changing cups of coffee at the original Rosetta café at the Woodstock Exchange. Washed Yirgacheffe lots roasted by Rosetta were part of my early education in what specialty coffee could be, and this one definitely reminds me of those days.

This is very much a classic Yirgacheffe of old, despite it's (also classic) progressive roast style. There's nothing wild or funky in this cup. It's delicate, clean and understated, with tea-like, citrus and stone fruit notes. It's the type of Yirgacheffe I fell in love with, and I'm thrilled to see it back on the menu. While I'm sure the pour-over fans will enjoy it, I found my best results in a siphon and French press. It also made a pretty decent moka pot brew.

Rosetta’s notes

Style: Progressive
Flavour: Delicate & tea-like, nectarine, lemon zest

“Chelchele showcases Gedeb’s hallmark profile with bright citrus, delicate florals, and tea-like finish. Roasting washed Ethiopian coffee demands a touch of artistry to preserve its unique regional identity. We begin with a high charge temperature to build momentum early in the roast, then ease off the heat to preserve its delicate structure. A shorter post-crack development time maintains its bright acidity and gentle stone fruit notes, resulting in a cup that feels refined and nuanced - perfect for clean, distinctive filter brews.”

Coffee details from Rosetta

“Chelchele, in Ethiopia’s famed Gedeb district of the Gedeo Zone, is celebrated for producing vibrant, high-elevation coffees. This organic, washed lot comes from the Chelchele processing station, situated at 2000m ASL. Fertile red-brown soils and intercropped Enset, beans, and avocado trees create a biodiverse environment that supports a thriving ecosystem for superior coffee.

“Managed by the quality-focused Tadesse Desta Business Group, the station carefully handles cherries from local smallholders. Its proximity to Yirgacheffe (just northwest) means Chelchele shares Yirgacheffe’s iconic floral and tea-like profiles while standing out for its structured acidity and clarity. This lot exemplifies Gedeb’s reputation for producing some of Ethiopia’s most elegant, expressive coffees.”

• Altitude: 1950 - 2100m ASL
• Processing: Washed
• Variety: Heirloom varieties
• Harvest: 2025
• Region: Gedeb, Yirgacheffe
• Country: Ethiopia
• Producer: Smallholder farmers of Wete Ambela Coffee Export PLC washing station