Ethiopia Chelchele

This coffee comes from Banko Chelchele village in Gedeb Woreda, Gedeo Zone, Southern Ethiopia. The producing area is part of the wider Yirgacheffe coffee-growing region and is located within the Southern Nations, Nationalities, and Peoples’ Region of Ethiopia. The coffee is grown at an altitude of approximately 1,900 to 2,300 meters above sea level. The super natural process involves an extended fermentation period of approximately 36 to 48 hours, followed by a longer drying period of around 27 to 30 days. This method is designed to slow the drying process and allow gradual chemical changes inside the coffee beans before milling and export preparation. This coffee comes from Banko Chelchele village in Gedeb Woreda, Gedeo Zone, Southern Ethiopia. The producing area is part of the wider Yirgacheffe coffee-growing region and is located within the Southern Nations, Nationalities, and Peoples’ Region of Ethiopia. The coffee is grown at an altitude of approximately 1,900 to 2,300 meters above sea level. The producing community consists of smallholder farmers, with coffee forming an important part of local agricultural activity and household income. Farming in the area is closely connected with local knowledge, family traditions, and community-based harvesting practices. During the harvest season, coffee cherries are hand-picked with attention to ripeness and quality. The cherries are typically picked selectively, with an emphasis on ripe cherry selection before processing. The harvest period runs from October to December. The varieties listed for this coffee are 74112 and 74110. The coffee is grown in red clay soil that is described as fertile, well-drained, and suitable for coffee production. Annual rainfall in the area is approximately 1,200 to 1,599 millimeters. The super natural process involves an extended fermentation period of approximately 36 to 48 hours, followed by a longer drying period of around 27 to 30 days. This method is designed to slow the drying process and allow gradual chemical changes inside the coffee beans before milling and export preparation.

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