Chelbesa

17.6 EUR

ORIGIN Banko Chelbesa is located in Gedeb woreda in southern Ethiopia, within the Gedeo Zone, and is part of the wider Yirgacheffe coffee-growing area. Chelbesa is considered the largest coffee-producing area in Gedeb woreda, with approximately 1,240 hectares under coffee. Nearby villages including Banko Gotiti, Chelchele, and Halo are also known for producing high-quality coffees. Growing conditions in the Yirgacheffe area are shaped by very high altitudes and iron-rich, acidic soils, which contribute to the bright and floral cup profile commonly associated with classic Yirgacheffe coffees. Farming practices remain largely traditional, with careful attention to mixed cropping systems and selective cherry harvesting. Within the Halo Beriti community and surrounding areas, coffee plays a central role in daily life and local identity. The coffee is often named after the village itself, reflecting a strong connection between the land, the people, and long-standing coffee heritage. PRODUCER Coffee is primarily produced by multigenerational smallholder families, typically cultivated in small garden plots that are often less than one hectare and located close to farmers’ homes. Coffee trees commonly line household compounds, reflecting the crop’s importance as a main source of income. To support household food security and maximize land use, farmers frequently intercrop coffee with enset (false banana), as well as crops such as avocado and papaya. Processing operations at the Banko Chelbesa site are structured to produce consistent, high-quality coffee each year. The site is equipped to handle both natural and washed processing, using raised drying beds and washing channels to maintain careful control throughout drying and washing stages. Close integration with local farmers is maintained through financial support, subcontracting opportunities, and premium payments, aligning with ethical commitments to sustainability and quality. For washed lots, ripe cherries are depulped on the same day they are harvested to preserve freshness. The parchment is then fermented in clean tanks to remove mucilage, followed by thorough washing and sun-drying on raised beds. This approach is intended to produce a clean, bright cup with floral and citrus characteristics typical of the Yirgacheffe profile. Final processing and cleaning are completed at a dedicated dry mill facility in Addis Ababa. At this stage, coffee is categorized by density and screen size, and foreign matter and small debris are removed to ensure consistency. Clean coffee is then packed into jute bags lined with Ecotact plastic to protect freshness during storage and transport. Reference samples are taken for evaluation and cupping prior to shipment, while the dry mill also manages container loading and prepares export documentation and procedures to support delivery to international markets in optimal condition. ROAST

Origin

Ethiopia

Process

washed