Ethiopia | Banko Chelchele Cold Anaerobic Natural

Process | Cold Anaerobic Natural

Variety | 74112 & 74110

MASL | 1900-2300 MASL

Peach | Blackberry Wine | Lemon

Coffees processed in the village of Banko Chelchele in the region of Gedeo are valued for their delicate sweetness, as well as for their subtle floral and citrus overtones. In order to enhance the effervescence and intensity of these flavors, while preserving their essential character, this station-traceable lot was produced using cold anaerobic fermentation.

Coffees processed anaerobically (without oxygen) at warmer temperatures will often produce intense notes of brown spice and booziness (think cinnamon, burnt brown sugar, and rum). But at cooler fermentation temps, cleaner and more vibrant flavors emerge, and flavors inherent to the bean are enhanced instead of overshadowed. In this cup, tangy lemon acidity, gently sweet ripe peach, and lightly alcoholic blackberry wine combine in a sophisticated swirl of zestiness, sweetness, and florality. Not to be missed!