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Banko Chelchele
Banko Chelchele is an exceptional coffee that will leave no one indifferent, with an absolutely stunning intensity and complexity.
The coffee comes from the Gedeb area, already renowned for the quality of its terroir, and more specifically from Chelchele, a sub-region internationally known for its excellence in coffee cultivation.
The coffee cherries are carefully hand-picked, then undergo a cold anaerobic fermentation — without oxygen — for 7 to 10 days at controlled temperatures between 15 and 18°C. This process allows for the development of unique aromatic profiles. The beans are then slowly dried on African raised beds.
The coffee comes from the Gedeb area, already renowned for the quality of its terroir, and more specifically from Chelchele, a sub-region internationally known for its excellence in coffee cultivation.
The coffee cherries are carefully hand-picked, then undergo a cold anaerobic fermentation — without oxygen — for 7 to 10 days at controlled temperatures between 15 and 18°C. This process allows for the development of unique aromatic profiles. The beans are then slowly dried on African raised beds.
Banko Chelchele is an exceptional coffee that will leave no one indifferent, with an absolutely stunning intensity and complexity.
The coffee comes from the Gedeb area, already renowned for the quality of its terroir, and more specifically from Chelchele, a sub-region internationally known for its excellence in coffee cultivation.
The coffee cherries are carefully hand-picked, then undergo a cold anaerobic fermentation — without oxygen — for 7 to 10 days at controlled temperatures between 15 and 18°C. This process allows for the development of unique aromatic profiles. The beans are then slowly dried on African raised beds.
The coffee comes from the Gedeb area, already renowned for the quality of its terroir, and more specifically from Chelchele, a sub-region internationally known for its excellence in coffee cultivation.
The coffee cherries are carefully hand-picked, then undergo a cold anaerobic fermentation — without oxygen — for 7 to 10 days at controlled temperatures between 15 and 18°C. This process allows for the development of unique aromatic profiles. The beans are then slowly dried on African raised beds.
Coffee origin
Country
Ethiopia
Region
SNNGR, Gedeb
Variety
ethiopian landraces
Altitude
2300 m
Farm
Community farms
Producer
Banko neighborhood community
Roast level
Light
Process
anaerobic natural
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Community reviews
😃
4.4 Outstanding
12 Reviews
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