This Ethiopian coffee from Sprout Coffee Roasters is exactly the kind of coffee that will captivate you with its aroma even before you take a sip. In the cup, notes of white peach, strawberries, and jasmine come together, giving it a juicy, floral, and beautifully sweet character. Thanks to its anaerobic natural processing, it has a more pronounced fruity character, yet it retains the elegance, clarity, and lightness we love in Ethiopian coffees. It’s a coffee for anyone who enjoys aromatic pour-overs with fruity sweetness, a floral touch, and a slightly more playful profile.
The coffee comes from the village of Banko Chelchele in the Gedeb area, which is part of the broader Yirgacheffe coffee region in southern Ethiopia. This area is known for its high altitudes, smallholder farmers, and highly aromatic coffees. The lot consists of the 74112 and 74110 varieties, which grow at elevations of approximately 1,900 to 2,300 meters above sea level. The coffee trees grow here in fertile red clay soil, and coffee is an important part of both local agriculture and the daily lives of farming families. The harvest takes place from October to December, and the cherries are picked by hand with a focus on ripeness and quality.
Processing is carried out using the anaerobic natural method. The selected coffee cherries are first sorted to remove unripe, overripe, or damaged ones. They are then placed in oxygen-free tanks, where controlled fermentation takes place over several days. The cherries are then dried whole, similar to the natural method. This allows the coffee to retain a fuller fruitiness, intense sweetness, and distinctive aroma. The result is a juicy, floral, and beautifully fragrant profile that showcases just how fun and complex modern Ethiopia can be.
- Producer: farmers from the Yirgacheffe region
- Processing station: Banko Chelchele
- Altitude: 1,900 to 2,300 meters above sea level
- Harvest: October to December
- Soil type: red clay soil