BANKO CHELCHELE | ETHIOPIA

Origin: Gedeo Zone, Gedeb, Ethiopia

Producer: Farmer Group

Variety: 74112,74110 (Landraces)

Process: Anaerobic Natural

Tasting Notes: Peach, Mango, Basil, Honey

Roast: Light-Medium

About the Farm: We’re excited to share a coffee from Banko Chelchele, located in Ethiopia’s Gedeo Zone within the Gedeb woreda, part of the Southern Nations, Nationalities, and Peoples' Region (SNNPR). This region is renowned for producing some of the world’s most sought-after coffees, thanks to its high elevation, rich soil, and ideal climate. The Chelchele community’s deep-rooted expertise in coffee cultivation results in exceptional beans that showcase the unique terroir of the area.

In Chelchele, coffee isn’t just a crop — it’s a way of life. Families rely on coffee farming as their primary source of income, and the harvest season brings the community together in a collective effort. The meticulous care farmers take in handpicking only the ripest cherries speaks to their dedication and pride in their craft. After harvest, the cherries undergo traditional processing methods, often sun-dried to naturally enhance the coffee’s vibrant flavors.

This coffee comes to us through a thoughtfully managed processing site in Banko Gottiti, employing over 200 workers who ensure quality at every step. Through a vertically integrated system, farmers receive fair premiums and financial support, fostering sustainability and maintaining ethical practices. It’s this commitment — both to people and to exceptional coffee — that makes this offering so special.

We’re proud to roast and share this coffee with you, knowing it represents generations of tradition and care. With every sip, you’re tasting the dedication of the Chelchele community and the vibrant essence of Ethiopian coffee.

About the Coffee: The coffee cherry is hand-picked by the farmers and transported to our mill collection points, where it undergoes meticulous sorting and selection to remove any overripe, under-ripe, or damaged beans, ensuring the highest possible quality. After the harvesting stage, our anaerobic processing facility initiates the cold anaerobic (oxygen-free) fermentation process. Here, the coffee cherries are sealed in a pressurized, oxygen-free environment, allowing for precise control over sugar levels temperature, and pressure to yield the best flavor outcomes. Typically lasting between 7 and 10 days at temperatures ranging from 15 to 18 degrees Celsius. Upon careful removal from the fermentation tank, the coffee is promptly transferred to drying beds to halt the fermentation process. It undergoes a slow drying process, taking 15 to 20 days with shade on elevated African beds untilreaching a moisture content of 11%. Regular turning of the coffee ensures proper air circulation and temperature control to prevent over-fermentation and mold. A moisture meter is used to monitor and regulate the moisture level.Once it reaches 11%, the coffee is then transported to a local warehouse, where stringent sorting and quality control measures are upheld until the final export stage