Banko Chelchele sits in the Gedeb district of Ethiopia's Gedeo Zone, in the heart of the Yirgacheffe growing area. The station is run by EDN Ethiopian Coffee and works with smallholder growers, most farming one to two hectares, who bring cherry in for processing.
Anaerobic Natural: ripe cherry is sorted and sealed whole in tanks for 24 hours of anaerobic fermentation before moving to raised beds to dry in the sun for two to four weeks. The sealed fermentation before drying is what separates this from a standard natural, as it pushes the acidity and fruit character more forward than conventional sun-dried processing.
Cupping notes: Honey and strawberry lead, with a toffee sweetness underneath. Apricot and blackberry round out the fruit, and the cup carries a tannic, rounded structure through the finish.
If anaerobics usually put you off, read this part. Some of them come out loud and winey, almost boozy. This one has shown none of that during the first couple of weeks off roast. What it has is rich, juicy fruit and toffee that stays clean through the finish.
Resting: Best 28+ days after roast.
8 oz. / 227 g WHOLE BEAN
Country: Ethiopia
Region: Gedeb, Gedeo Zone (Yirgacheffe)
Producer: Banko Chelchele Washing Station
Varietal: Heirloom
Process: Anaerobic Natural
Roast Level: Light
Elevation: 1,800–2,200 masl
Tasting Notes: Honey, Strawberry, Toffee
(Coffee is roasted weekly on Tuesdays, and sometimes Thursdays. Orders placed by 5:00 PM EST Monday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
Banko Chelchele sits in the Gedeb district of Ethiopia's Gedeo Zone, in the heart of the Yirgacheffe growing area. The station is run by EDN Ethiopian Coffee and works with smallholder growers, most farming one to two hectares, who bring cherry in for processing.
Anaerobic Natural: ripe cherry is sorted and sealed whole in tanks for 24 hours of anaerobic fermentation before moving to raised beds to dry in the sun for two to four weeks. The sealed fermentation before drying is what separates this from a standard natural, as it pushes the acidity and fruit character more forward than conventional sun-dried processing.
Cupping notes: Honey and strawberry lead, with a toffee sweetness underneath. Apricot and blackberry round out the fruit, and the cup carries a tannic, rounded structure through the finish.
If anaerobics usually put you off, read this part. Some of them come out loud and winey, almost boozy. This one has shown none of that during the first couple of weeks off roast. What it has is rich, juicy fruit and toffee that stays clean through the finish.
Resting: Best 28+ days after roast.
8 oz. / 227 g WHOLE BEAN
Country: Ethiopia
Region: Gedeb, Gedeo Zone (Yirgacheffe)
Producer: Banko Chelchele Washing Station
Varietal: Heirloom
Process: Anaerobic Natural
Roast Level: Light
Elevation: 1,800–2,200 masl
Tasting Notes: Honey, Strawberry, Toffee
(Coffee is roasted weekly on Tuesdays, and sometimes Thursdays. Orders placed by 5:00 PM EST Monday are included in that week's roast and ship Friday. Orders placed after the cutoff will be roasted in the next cycle.)
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