Goodbye, Banko Chelchele

Banko Chelchele is in the Gedeo Zone of Gedeb Woreda, where the altitude, soil, and climate create ideal conditions for growing exceptional coffee. For this lot, the station uses cold anaerobic fermentation for 7-10 days to reach a precise Brix level, then dries the cherries on raised beds to 11% moisture content. The result is a fruity, sweet coffee with blueberry, lavender, and Cool Whip vibes.

Hello, Suke Werekata 

Suke Wereakata is a village in the Uraga district of the Guji Zone, where the altitude and climate set the stage for world-class coffee. This lot is processed by Tracon, which uses a 72-hour anaerobic fermentation to reach a precise Brix level, then dries the cherries on raised beds to a moisture content of 11%. The result is a bright, juicy coffee with nectarine, raspberry, and big tropical punch vibes.