Ethiopia Banko Chelchele

Nestled in the Gedeo Zone of southern Ethiopia, the Banko Chelchele community has been cultivating coffee for generations at elevations that push the boundaries of what’s possible. This lot undergoes honey processing, where the cherry’s skin is removed, but the sticky mucilage is left to dry on the bean, enhancing the coffee’s sweetness and complexity. The result is a coffee that begins with notes of jasmine and blueberry, transitions into stone fruit flavors, and concludes with a long and clean finish. It’s the kind of cup that leaves you in awe, momentarily pausing your conversation mid-sentence.