With this specialty coffee from the heights of the Ethiopian Andes, you can look forward to a distinctive flavor profile. It was processed using a traditional local natural method, and the roasting was handled by the Czech roastery Roastlab. As you sip it, you’ll embark on a journey to the red slopes of the Ethiopian Andes, where you’ll savor blueberry muffins, refreshing blackberries, violets, and, in the finish, dark chocolate that evokes the warmth of the mountain sun under which the coffee cherries dried.
Coffee is the main source of livelihood for a region with a long coffee tradition: while coffee is a traditional commodity throughout Ethiopia, the farming community in the village of Banko Chelchele is unique in many ways. Local farmers grow traditional Ethiopian varieties, often having done so for several generations; harvesting is done selectively—they hand-pick only the perfectly ripe coffee cherries for further processing, which in the mountainous terrain requires long hours of precise work.
Further processing then takes place at the local Chelchele processing station, which provides financial support to the farmers, rewards them for high-quality harvests, and ensures employment and stability for 210 local employees. Using the traditional natural method, the staff dry the whole coffee cherries in the sun at an elevation of up to 2,300 meters for 2–4 weeks, regularly stirring and turning them so that the sugar in the cherry pulp caramelizes evenly throughout and its flavor permeates the coffee bean.
- Processing Station: Chelchele
- Elevation: 1,900–2,300 m above sea level