Chelchele - Ethiopia

Producer(s): Small Holder Farms 
Region: Gedeb Zone, Yirgacheffe, Ethiopia
Variety: 74112,74110
Process: Anaerobic Process
Elevation: 2010-2250 masl

About the region: Banko Chelchele is located in the Gedeo Zone, Gedeb woreda which is in the Southern Nations,Nationalities, and Peoples' Region (SNNPR) of Ethiopia.

This region is renowned for its high-quality coffee production, and the specific area of Chelchele is known for producing exceptional coffee beans that are highly sought after in the global market. The region's altitude, soil, and climate create ideal conditions for growing premium coffee, and the community's expertisein coffee farming has solidified its reputation as a coffee-growing hub. In the Gedeb Chelchele area of Ethiopia, coffee is an integral part of the community's traditions and livelihood. The location is known for its high-quality coffee production, and the community takes great pride in their coffee heritage.

For the people of Chelchele, coffee represents not only a source of income but also a symbol of community and togetherness. Many families in the area rely on coffee farming as their primary source of income, and the entire community often comes together during the harvest season to pick the coffee cherries, creating a sense of unity and shared purpose.

About the process: After the harvesting stage, Chelchele's anaerobic processing facility initiates the cold anaerobic (oxygen-free) fermentation process. Here, the coffee cherries are sealed in a pressurized, oxygen-free environment, allowing for precise control over sugar levels temperature, and pressure to yield the best flavor outcomes. Typically lasting between 7 and 10 days at temperatures ranging from 15 to 18 degrees Celsius upon careful removal from the fermentation tank, the coffee is promptly transferred to drying beds to halt the fermentation process. It undergoes a slow drying process, taking 15 to 20 days with shade on elevated African beds untilreaching a moisture content of 11%. Regular turning of the coffee ensures proper air circulation and temperature control to prevent over-fermentation and mold.