Ethiopia Banko Chelchelle
Ethiopia Banko Chelchelle
(exclusive of all taxes)
Ethiopian coffee is known for its bright, fruity and floral flavors, featuring higher acidity, a light to medium body, and complex flavor notes. The combination of high altitudes and nutrient-rich volcanic soils creates ideal conditions for producing coffee.
Chelchelle Anaerobic is sourced from the high-altitude farms of Banko Chelchelle in Ethiopia’s Gedeo Zone, grown between 2,050 and 2,280 meters above sea level. Produced by a network of 650 smallholder farmers, this coffee is processed using a controlled anaerobic fermentation method. Ripe cherries are sealed in vacuum-like conditions for 192 hours before being dried on shaded African beds over 18–21 days. The result is a clean, well-structured coffee that showcases the impact of precision fermentation and high-altitude cultivation.
Freshness Matters
For the best flavor, grind your coffee just before brewing. Pre‑ground coffee can lose aroma and taste due to oxidation, and results may vary with water quality, brewing method, grind size, and technique. Freshly ground coffee delivers the cup as your roaster intended. Please note: Ground coffee is non‑refundable.
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