Strawberries, peaches, and jasmine tea: exactly the kind of combination that makes washed Ethiopian coffees so popular. Banko Chelbesa from Beansmith’s is a light, clean, and pleasantly juicy coffee with a distinct fruity-floral profile. In the cup, juicy yuzu meets the sweetness of ripe peaches and a light note of green tea. The coffee comes across as clean, fresh, and smooth, with medium acidity and a pleasantly long finish. It’s an espresso for those looking for a lighter, more aromatic profile rather than a rich, chocolatey classic.
The beans come from the Banko Chelbesa processing station in the Gedeb area, which is part of the Gedeo zone and the broader Yirgacheffe coffee region. Coffee trees grow here at an elevation of 2,000 to 2,300 meters above sea level, and the harvest is supplied primarily by small family farms, often with plots smaller than 1 hectare. In addition to coffee, farmers here commonly grow enset, avocados, and papayas. Coffee cultivation in the Chelbesa region is characterized by tradition and a strong connection to the crop. This lot consists of the Ethiopian selections 74110 and 74112, which originate from locally grown, genetically diverse coffee trees. The resulting cupping score is 87 points.
After harvest, the coffee undergoes washed processing. The ripe cherries are pulped on the same day they are picked, and the parchment beans are then fermented in clean tanks to remove any remaining mucilage around the beans. This is followed by thorough washing and drying on raised African beds. This processing method beautifully highlights the lightness, purity, and delicate floral aroma of Banko Chelbesa. It’s exactly what you want from an elegant Yirgacheffe coffee.
- Farm: Banko Chelbesa
- Elevation: 2,000–2,300 m above sea level