Ethiopia Chelchele

About This Coffee

Banko Chelchele is in the Gedeo Zone, where elevation, soil, and climate are ideal for growing top-quality coffee. Harvest begins with hand-picking only the ripest cherries and transporting them to the processing station, where strict quality checks ensure every batch meets high standards. The coffee is carefully sorted for quality and placed in pressurized tanks for 7 to 10 days of cold anaerobic fermentation. During this process, sugar levels and temperature are monitored closely to achieve the best flavors. After fermentation, the coffee dries on raised beds until it reaches 10.5% moisture. The final cup is fruity and sweet, with enough intensity to keep you coming back. You’ll taste notes of blueberry, lavender, and even a hint of Cool Whip!