Ethiopia Chelchele

Roaster notes

This coffee from the Banko Chelchele village in Ethiopia's Yirgacheffe region is processed using an extended Super Natural method, where cherries ferment for 36 to 48 hours before drying slowly over 27 to 30 days on raised beds. The result is an intensely sweet and tropical cup that opens with bright pineapple and juicy passion fruit, deepened by rich blueberry jam notes and finished with the roasted complexity of cacao nibs.

Tasting notes