Ethiopia Banko Chelchele

Flavor Notes | Concord Grape, Raspberry, Pepper JellyGrowing Area | Yirgacheffe, EthiopiaProcess | Anaerobic Natural Process Variety | Heirloom Varietals BANKO CHELCHELE was grown by small-holder farmers in the Gedeb District, located in the southern part of the Gedeo Zone- an area that produces some of the most complex and aromatic coffees that come out of Ethiopia each year. This particular microlot was put through an extended anaerobic fermentation process, in which the cherries are sealed for 7-10 days in airtight carbon fiber drums. This fermentation process allows the sugars in the cherry to develop well beyond a typical natural processed coffee, creating a sweeter and fruitier end result in the cup. The aromatics on this coffee are truly outrageous- like grape kool-aid mix and fall spices combined in the best way possible. when brewed, the first taste is a big burst of berries, followed by silky vanilla and just a subtle touch of sweet pepper jelly. This feature will only be aro