Chilaka 240hr Natural
Chilaka 240hr Natural
Sidama Bensa, Ethiopia
Strawberry, Grape, Sweet, Round
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Details
Details
Origin: Bensa, Ethiopia
Farm: Chilaka Washing Station
Producer: Tamiru Tadesse
Altitude: 2400m
Process: 240hr Anaerobic Natural
Variety: JARC 74158
Harvest: 2025
Roasted for: Espresso or Filter
Processing Level: 3/5
Brewing Recommendations
Brewing Recommendations
General Information:
Water: Soft, balanced mineral profile. Favour Magnesium and balance with Calcium, with little bicarb. (≈60-100 ppm TDS)
Rest time: 7–14 days post-roast
Filter Recipe
Grind setting: Medium–fine (adjust for 2:30–3:00 total brew) - Around 25 Clix.
Brewer: Either Conical (V60, Timemore) or Flat (Orea, Solo)
Dose: 16 g coffee → 260 g water
Water temp: 92–94 °C
Pours: 3 (bloom + 2 equal pours)
Pour Structure: 60g Bloom for 40s, followed by 2 equal pours of 100g. Drawdown of 2nd pour around 1:25. Last pour when bed is dry. All pours from a medium height to promote agitation.
Total brew time: ~2:45
Espresso Recipe
Water: ≈120 ppm TDS
Rest time: 20+ days post-roast
Brew recipe
Grind setting: Espresso-fine (dial for 1:2.5 ratio in 25–30 sec)
Dose: 18 g in → 42 g out
Water temp: 95 °C
Brew time: 25–30 sec
Shipping and Delivery
Shipping and Delivery
Processing time:
All orders submitted before midnight on Sunday are processed the following week. While we do our best to accomodate later orders, we can't guarantee them shipped that week. At the latest will be the following week. We do our best to ship all orders by Wednesday.
Domestic:
Within Switzerland Shipping with Swiss Post, free over 50CHF. Usually takes 1-2 days.
International:
We offer Swiss Post Postpac Priority (with tracking), Fedex, and DHL. Rates depend drastically on size of package, and destination. Customs fees may be due, and must be paid for by the receiver. Usual transit times:
Postpac Priority: 7-15 Working Days
Fedex and DHL: 2-7 Working Days
Tamiru Tadesse is a coffee supplier who has been in the coffee business for the last eight years. He works with about 200 farmers in Delo Kebele, Bensa zone of the Sidama region. He collects about 182,000 kilograms of red cherry from an estimated 80 hectares of land owned by the farmers. Tamiru processes anaerobic and natural coffee which is dried on a raised bed with mesh wire. He then sells his coffee on the international market, mostly in China. However, he says, he was interested to have new market destinations and promote the unique flavours of Bensa coffee.
This particular lot is from the washing station of Chilaka, also located in the Bensa region, but a separate area to Alo village. The growing conditions here are still spectacular and allows the cherries to grow ripe and sweet. Tamiru does an excellent processing here with 10 days (240hrs) of Anaerobic Fermentation at the cool climate due to the altitude, which gives a lot of heavy and rich red fruit notes, making this an extremely expressive coffee. What Tamiru does best though, is the drying process where he ensures a clean finish to his coffees by controlling the drying well.
All this results with an excellent coffee, with such high quality from the terroir, growing conditions, and excellent processing. This coffee has been an absolute hit with everyone that's tried it, and is sure to impress, whether through filter or espresso, or milk!
