Banko Chelchele
The coffee comes from the village of Banko Chelchele, situated in the Gedeb woreda of the Gedeo zone within the Southern Nations, Nationalities, and Peoples region. 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.
Harvest & Post-Harvest
The harvest takes place between October – December. 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, the dried cherries are hulled to remove the dried outer skin and pulp. Next, the beans are milled to remove the parchment layer. This reveals the green coffee beans.
About this coffee
Cupping score: 88.00
Processing station: Worka Chelchele
Producer: micro famers
Region: Gedeo
Altitude: 1900 – 2300 MASL
Variety: heirloom
Processing: natural
Variety
Heirloom in coffee primarily refers to the vast, diverse, and often genetically undefined indigenous Arabica varieties native to Ethiopia, the birthplace of coffee, known for their exceptional complexity, bright acidity, and distinct floral and fruity note
Natural processing
Natural processing involves drying whole coffee cherries with the fruit intact, allowing sugars and flavors to infuse the bean, resulting in intensely fruity, sweet, and full-bodied coffees, though it’s labor-intensive and weather-dependent.
