Etiopie Chelchele
Code: 2504/250 2504/1 2504/251 2504/2 Choose variantProduct detailed description
Roaster’s Comment:
"Another coffee from Michael at EDN in Ethiopia, this time from his washing station in Gedeb. I selected it because of its beautifully sweet profile, packed with ripe fruit and floral notes. It’s a wonderful example of how anaerobically fermented naturals can still be delicate, juicy, and elegant."
Washing Station: Banko Chelchele
Country: Ethiopia
Region: Gedeb, Gedeo
Variety: 74110, 74112 (local Ethiopian varieties)
Processing: Natural with anaerobic fermentation (now referred to as Super Natural)
Altitude: 1,900–2,300 m.a.s.l.
Harvest: Winter 2025/2026
Taste Profile: Peach ice tea, Pink Grapefruit, Wild rose
Best For: Filter
Banko Chelchele from the Yirgacheffe Region
This coffee comes from the village of Banko Chelchele, located in the Gedeb woreda of the Gedeo Zone in southern Ethiopia. This production area is part of the famous Yirgacheffe coffee region and lies within Ethiopia’s Southern Nations, Nationalities, and Peoples' Region. Coffee trees here grow at high elevations ranging from 1,900 to 2,300 meters above sea level.
The local coffee-growing community consists of smallholder farmers for whom coffee cultivation is both a vital agricultural activity and the primary source of household income. Coffee farming and harvesting are deeply intertwined with local knowledge, family traditions, and community cooperation.
The local varieties grown here—known as 74112 and 74110—thrive in fertile, well-drained red clay soil. The region also benefits from ideal annual rainfall levels ranging from 1,200 to 1,599 mm, creating excellent conditions for coffee cultivation.
Harvesting takes place from October to December, with a strong emphasis on selective hand-picking, ensuring that only perfectly ripe cherries are collected.
Processing Variability
The processing of this coffee can take several forms depending on the specific lot. The processing station, which employs more than 210 workers, expertly manages multiple processing methods. Our particular lot was produced using a technique they call Super Natural Processing.
This special method includes an extended fermentation period of 36–48 hours, followed by an exceptionally long drying phase lasting 27–30 days. The extremely slow drying allows gradual and profound chemical transformations within the beans, resulting in remarkable flavor complexity and unique sensory characteristics.
Why “Super Natural”?
The answer is surprisingly simple. Since last year, Ethiopia has introduced higher fees for coffees classified as Anaerobic Natural, a processing style that became extremely popular in recent years. By labeling the coffee as Super Natural instead, producers only pay the fees associated with traditional natural processing.
Once again, creativity found a way to outsmart bureaucracy.
Additional parameters
| Category: | Coffee |
|---|---|
| Taste preference: | Fruity coffee |
| Type of preparation: | Filters |
| Země původu: | Etiopie |
Discussion
Be the first who will post an article to this item!