Banko Chelchele Anaerobic Natural 74112, 74110

(this coffee will be part of coffee club V10 / first production roast will be on 03/22, so this'll release at the same time as coffee club V10)

Origin: Ethiopia
Region: Gedeo Zone, Gedeb
Farm: Smallholders around Banko Chelchele site
Varietal: 74112, 74110
Processing: Anaerobic Honey
Elevation: 1900-2300 masl
Profile: Raspberry, funky
Quantity: 120g bag or 240g bag
Price per lb (shipping + greens): $7.74

About the coffee:

Coffee cherries are hand-picked, sorted, and sent to an anaerobic processing facility, where they undergo cold anaerobic fermentation for 7–10 days at 15–18°C in a pressurized, oxygen-free environment to enhance flavor.

After fermentation, the beans dry slowly for 15–20 days on shaded African beds, reaching 11% moisture through careful monitoring. Once dried, they are transported to a warehouse for final sorting and quality control before export.

About the farmer:

In Gedeb Chelchele, Ethiopia, coffee is more than just a livelihood—it’s a symbol of community and tradition. Families rely on coffee farming, and during harvest season, the community comes together, fostering unity and shared purpose. Known for its high-quality coffee, Chelchele takes great pride in its rich coffee heritage.

Roaster's notes:

We locked this lot down late 2024. We went through a lot of Ethiopian coffees last year, and this one ended up in our top 5. 

This one skews on the funkier side, but it also has a fun raspberry-forward profile that's enjoyable to sip on. So yeah, this is a slurpable coffee, so slurp slurp away.

Brewing Notes:

V60

Water temp:

90C

Brew recipe:

0. 18g grounds coarse
1. 60mL bloom (for 40 seconds)
2. 240mL pour (to 300mL) -- apply light swirls if grounds are sticking to brewer sides

I wouldn't push to extract with this one. You are playing a delicate game of balancing the funk with the fruit here. If you want to push it more, grind finer or add in a double bloom.

Rest notes: 

The profile is very forward with this, so I didn't find a lot of rest was needed. 

Additional Notes:

Learn more about how we price our coffee here.