ETHIOPIE CHELCHELE 250g

An Ethiopian natural produced by smallholder farmers from Gedeb.

To effectively categorise our Ethiopian coffees, our team created a “flavour wheel”, where we have allocated different flavour profiles to colours.

This coffee falls under the Burtukaana category. In the Oromiffa language, “Burtukaana” means "orange". We use it to describe coffees that are round, citric, with notes of stone fruit, and a good overall structure.

The coffee comes from the village of Banko Chelchele, situated in the Gedeb woreda of the Gedeo zone within the Southern Nations, Nationalities, and Peoples region. This region is known for its ideal climate and elevation. The coffee from this lot has been cultivated at altitudes of 1900 to 2300 metres above sea level.

In Chelchele, coffee farming isn't just an occupation—it's a way of life deeply ingrained in the community's heritage. Passed down through generations, the locals possess a lot of knowledge and expertise in cultivating and harvesting coffee. This rich cultural connection to coffee has shaped the community's traditions and livelihoods, making it an integral part of their identity.

Harvest & Post-Harvest

The harvest takes place between October - December.

The farmers typically handpick the ripe coffee cherries, ensuring that only the highest quality beans are selected. The natural process involves drying the entire cherry in the sun. This can take up to 2-4 weeks, and the cherries are regularly turned to ensure even drying.

After the cherries have dried to the desired moisture level, they are stored in a cool place for a few weeks. This resting period helps to develop the flavours within the beans.

Once the resting period is complete, the dried cherries are hulled to remove the dried outer skin and pulp. Next, the beans are milled to remove the parchment layer. This reveals the green coffee beans.