Coffee from places where even the clouds look up from below. Chorso Bule from the SEY roastery is made from cherries grown above 2,450 meters above sea level, so its origin alone suggests that this is no ordinary Ethiopian coffee. The flavor profile features ripe peach, melon, and honeysuckle, complemented by a light floral note and a juicy, fruity character. This profile delivers exactly the taste experience you’d expect from a coffee named the Highest Elevation Project.
The coffee beans come from the well-known Ethiopian region of Gedeb and the Chorso Bule area, which SNAP selected as the very first location for this selection. In terms of variety, it is a blend of native cultivars collectively known as Ethiopian Landrace, which are distinguished by their immense genetic diversity. The cherries were hand-harvested in January 2026 exclusively from coffee trees growing at an extreme elevation of over 2,450 meters. It is precisely the slow ripening of the fruit in the cool high-altitude microclimate that has imbued the beans with high density and unprecedented depth of flavor.
The lot consists of native Ethiopian varieties collectively known as Ethiopian Landrace and was processed using the washed method with several fermentation steps. The hand-harvested cherries were first sorted in water and then left whole for 24 hours. After the pulp was removed, the beans were sorted by density, followed by 24 hours of dry fermentation and another 12 hours of wet fermentation without being fully submerged in water. The coffee was finally dried on raised beds for 10 to 14 days. It is precisely this meticulous processing that helps preserve the purity, lightness, and delicate fruitiness of the entire flavor profile. This Ethiopian coffee simply sets the bar very high.
- Altitude: over 2,450 m above sea level
- Harvest: January 2026