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Ethiopia - Chelbesa - Red Honey

Ethiopia - Chelbesa - Red Honey

Yellow Jacket

About This Coffee

This coffee comes from Chelbesa in the Yirgacheffe region of Ethiopia, grown at high altitude in a cool, slow-maturing forest-covered environment. It is sourced from 476 smallholder farmers and processed at the Danche wet mill, built in 2019 by SNAP Specialty Coffee. This lot is Red Honey processed - cherries are floated for density selection, depulped with 50% of mucilage retained, then dried slowly on raised African beds under partial forest shade. The coffee is produced from local Ethiopian landrace varieties and scored 87.25 SCA. It features jasmine and white florals, stone fruit and citrus sweetness, with a honeyed, silky mouthfeel and clean, tea-like finish.

Origin

Yirgacheffe (Ethiopia)
Chelbesa (Ethiopia)

Flavor Notes

Jasmine, Citrus Fruit, Honey, Stone Fruit

Roast Level

Processing

Red Honey

Typology

Arabica
Ethiopian Landraces
YJ

Yellow Jacket

Yellow Jacket Coffee is a specialty micro roastery based in the Kenilworth neighborhood of Cape Town, co owned by Shewaan Khan, a qualified Q Grader whose commitment to quality control defines the operation's sourcing and roasting standards. The roastery is built around a custom yellow Genio roaster that sits prominently on display inside the cafe space known as Ikigai, where the roasting process is visible to every customer and the machine's distinctive color has become the brand's visual signature. Khan runs three times weekly cup tasting competitions for the entire team, a rigorous internal training program designed to sharpen palates and ensure that everyone involved in serving the coffee understands it at a sensory level before it reaches the customer. The operation roasts top graded specialty coffees sourced from around the world and serves them in a halal friendly cafe environment that opens six days a week from early morning, making it one of Cape Town's most inclusive specialty destinations. Yellow Jacket brings a disciplined, competition informed approach to small batch roasting in a city already rich with specialty talent, standing out through the transparency of its open roastery format and the relentless palate training that underpins every cup.

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