Banko Chelchele | Single Origin

Tasting Notes | Grape Jolly Rancher, Blackberry Jam, Raspberry

Origin | SNNPR, Gedeo Zone, Gedeb, Yirgacheffe, Ethiopia
Variety | 74112, 74110
Process | Anerobic Natural
Elevation | 1850-2300 masl
Producer | Basha Bekele
Light Roast

Banko Chelchele is located in the Gedeo Zone, Gedeb Woreda, in the Southern Nations, Nationalities, and Peoples' Region (SNNPR) of Ethiopia. This region is renowned for its high-quality coffee production, with the Chelchele area particularly famous for its exceptional coffee beans that are highly sought after globally. The region's altitude, soil, and climate provide ideal conditions for growing premium coffee, and the community's expertise in coffee farming has established its reputation as a significant coffee-growing hub.

In Gedeb Chelchele, coffee is integral to the community’s traditions and livelihood. The community takes immense pride in their coffee heritage, with many families relying on coffee farming as their primary source of income. During the harvest season, the community unites to pick the coffee cherries, fostering a sense of unity and shared purpose. The harvesting process involves meticulous care, with farmers handpicking ripe cherries to ensure only the highest quality beans are selected. After harvesting, the cherries are processed using traditional methods, including sun-drying and pulp removal, to reveal the sought-after coffee seeds.

Their processing sites are well-structured and organized to produce high-quality coffee annually. At their Gottiti natural processing site, 210 employees work diligently. Their company emphasizes vertical integration with Chelchele area farmers, providing financing, subcontracting, and paying fair premiums to support sustainable farming practices. Coffee cherries are hand-picked and transported to our mill collection points, where they undergo rigorous sorting. The anaerobic processing facility uses a cold fermentation process in an oxygen-free environment, lasting 7 to 10 days at 15 to 18 degrees Celsius. Post-fermentation, the coffee is dried on elevated African beds for 15 to 20 days until it reaches 11% moisture. The coffee is then carefully sorted and quality-controlled at our local warehouse before export.