Fruity and juicy anaerobic Ethiopia!

Banko Chelchele is located in the Gedeo Zone of Gedeb Woreda. The region's altitude, soil, and climate create ideal conditions for growing exceptional coffee. The processing station has stringent quality control measures in place to ensure its coffees consistently achieve the highest quality. The result is a stunning coffee that reminds us of why we love Ethiopian coffees. 

The harvest begins with hand-picking the ripest cherries, which are then taken to the processing station. There, they are sorted for quality and density before being placed in sealed, pressurized tanks for 7-10 days to undergo the cold anaerobic fermentation process. They carefully monitor sugar levels and temperature to yield the best flavor. The coffee is then dried on raised beds until it reaches the ideal moisture level. 

Dang, y'all. This one slaps (do people still say that?) It has everything you want in a stellar Ethiopian coffee. It's fruity and sweet with just the right amount of intensity to keep you coming back for more. Look for fruity sweet flavors that remind us of blueberry, lavender, and creamy Cool Whip vibes, with a quick, clean finish that will rock your world.