This coffee comes from Banko Chelchele, in the Gedeb woreda of the Gedeo Zone, within Ethiopia's Southern Nations, Nationalities, and Peoples' Region (SNNPR). This region is renowned for its high-quality coffee production, and Chelchele specifically is known for producing exceptional coffee beans that are highly sought after in the global market.

The process of harvesting coffee in Chelchele involves meticulous care and attention to detail.  Ripe, red cherries are handpicked and sorted to remove any debris or under and overripe fruit. For this natural process, the whole cherry is dried in the sun rather than having the skin and pulp removed first. Drying takes two to four weeks, with the cherries turned regularly to ensure even drying. Once dried to the desired moisture level, the cherries rest in a cool space for a few weeks before hulling and milling remove the dried skin, pulp, and parchment to reveal the green coffee.

This anaerobic natural process is known for imparting unique fruity and complex flavours to the coffee beans, and it's widely considered one of the most traditional and authentic methods of coffee processing in Ethiopia.

Recommendation: 

Rest time: 2-3 weeks
Espresso: 1:2.4 - 91c, 26-30s 
Filter: 1:15.5-16.5, 90c