This lot comes from Banko Chelchele – a station known for top-quality coffees and experimental processing methods. It grows at 1900-2300 m a.s.l., where the cherries ripen slowly under the shade of trees.
This specific lot was processed as anaerobic natural – ten days of fermentation followed by slow drying resulted in a coffee that is juicy, intense and layered, while still beautifully balanced. A bold fermentation process, done with precision.
The result is intensely sweet, slightly boozy and packed with fruit. In the cup, expect lots of blueberry, sherry and molasses. Just like a great Ethiopian should – it surprises with its texture and beautiful balance. TOPTOPTOP!
Below you will find recipes for our favourite brewing methods:
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