FOR: Espresso & Filter

SCA SCORE: 88

MOKLAIR CLASSIFICATION: Grand Cru

TRACEABILITY: Banko Chelchele, Gedeb Woreda, Ethiopia

PRODUCER: Chelchele smallholders

TASTING NOTES: Intense red fruit notes, with blueberry, mango yogurt and champagne. A round, harmonious body and an exceptional cup!

BODY: Round

ACIDITY: Light

PROCESS: Natural

VARIETY: 74110, 74112

HARVEST: 2026

Learn more +

Banko Chelchele, Gedeb Woreda, Yirgacheffe, Ethiopia

This coffee comes from Banko Chelchele, a village in Gedeb Woreda, Gedeo Zone, at the heart of the renowned Yirgacheffe coffee-growing region in southern Ethiopia. It is grown at an altitude of 2,300 metres, on fertile, well-drained red clay soils, with abundant rainfall.

The coffee is produced by Chelchele smallholders, for whom coffee plays a vital role in local agriculture and family incomes. Farming practices draw largely on local knowledge and community traditions. During harvest, the cherries are hand-picked and carefully selected at optimal ripeness.

The region’s growing conditions are particularly well suited to specialty coffee. High altitude, local varieties and careful cherry selection all contribute to this coffee’s expressive character. This lot is made up of the Ethiopian varieties 74110 and 74112, known for their complex flavour profiles.

The Banko Chelchele processing station works closely with local producers, providing support and quality-based premiums. More than 210 people take part in processing during harvest, from receiving and sorting the cherries to drying and preparing the coffee for export.

Fermentation & Processing

Natural+

For this lot, carefully selected ripe cherries undergo an extended natural process. After harvest, the cherries are sorted to remove underripe, overripe or damaged fruit, then laid out on raised drying beds.

The whole cherries dry slowly in the sun and are turned regularly to ensure even dehydration. This extended drying, combined with the continued contact between fruit and bean, encourages intense fruit character, pronounced sweetness and aromatic complexity.

Depending on conditions, natural drying can take several weeks. Once the desired moisture level is reached, the cherries are carefully stored before hulling and final preparation.

The result is an expressive, fruit-forward Ethiopian coffee with notes of blueberry, mango yogurt and champagne, a round body and the characteristic sweetness of Gedeb naturals.