Ethiopia Yirgacheffe Chelchele - Elite Roast

Attention all Yirgacheffe lovers, IYKYK.  OMG!!! This is one amazing coffee, +88 cupping score & checkout the BRIGHT FRUITY tasting notes and character!  It's SOOOOOO GOOOOOOD!!!

About This Coffee:

Chelchele Washing Station

The Chelchele Washing Station:

Managed by Mebiratum Atseba in the Banko Chelchele district of Yirgacheffe, bringstogether the work of 368 smallholder farmers cultivating coffee on 406 hectares at altitudes of 1,800–2,200 masl.

Coffee here grows in fertile clay soils under the shade of native trees like Enset, Albizia, Acacia, and Militia. Farmerscultivate traditional Ethiopian varieties such as Kurmue, Dago, and Wolisho, contributing to the station’s reputation forproducing clean, expressive coffees. With meticulous traceability systems in place and a strong focus on quality,Chelchele consistently delivers some of Yirgacheffe’s finest lots.

Washed Processing:

The Chelchele station uses a traditional washed process that highlights the clarity and vibrancy of Yirgacheffe coffees.Ripe cherries are hand-sorted and pulped using a disc pulper, then fermented for 36–48 hours to loosen the mucilage.

After fermentation, beans are soaked for an additional 6–8 hours before being washed in fresh water. Finally,parchment is dried on raised beds for 6–7 days until moisture content reaches 10–12%. This Grade 1 lot exemplifies theprecision and care behind Ethiopian washed coffees.

Yirgacheffe Region:

Yirgacheffe, in Ethiopia’s Gedeo Zone, is one of the world’s most celebrated coffee regions. Its high altitudes, fertile soils,and unique microclimates give rise to some of the most distinctive flavor profiles in specialty coffee.

Coffees from Yirgacheffe are renowned for their bright citrus notes, tea-like body, and floral aromatics. Within thisregion, Banko Chelchele stands out for producing coffees that marry complexity with balance, offering both sparklingacidity and deep sweetness.

Ethiopian Coffee History:

Ethiopia is widely regarded as the birthplace of coffee, with centuries of tradition woven into its cultivation, processing,and consumption. From wild coffee forests to smallholder farms, coffee has always played a central role in Ethiopia’sculture and economy. The Yirgacheffe region, in particular, rose to prominence in the 20th century as global demandgrew for its distinctive washed coffees.