Ethiopia Banko Chelchele

The coffee comes from the village of Banko Chelchele, situated in the Gedeb woreda of the Gedeo zone. This region is known for its ideal climate and elevation. The coffee from this lot has been cultivated at altitudes of 1900 to 2300 metres above sea level.

In Chelchele, coffee farming isn't just an occupation—it's a way of life deeply ingrained in the community's heritage. Passed down through generations, the locals possess a lot of knowledge and expertise in cultivating and harvesting coffee. This rich cultural connection to coffee has shaped the community's traditions and livelihoods, making it an integral part of their identity.

The harvest takes place between October - December and the farmers typically handpick the ripe coffee cherries, ensuring that only the highest quality beans are selected. The natural process involves drying the entire cherry in the sun. This can take up to 2-4 weeks, and the cherries are regularly turned to ensure even drying. After the cherries have dried to the desired moisture level, they are stored in a cool place for a few weeks. This resting period helps to develop the flavours within the beans.

Once the resting period is complete after about a month, the dried cherries are hulled to remove the dried outer skin and pulp and stored in grainpro bags ready to be shipped to us.

This is also the last Ethiopian coffee until the new harvests arrive later in June/July. We really enjoy the tropical fruit and berry notes on first sip, coupled with a soft citrus in the mid palate and a soft spice notes in the finish.