Ethiopia: Chelchelle Anaerobic Natural

Highlights

“Worka Chelichele washing station sits in Gedeb Woreda, where the cup follows neighbouring Yirgacheffe character more than the map lines do. Smallholders around the station farm by hand, intercropping food crops and using little or no synthetic fertiliser or pesticide, with coffee growing between 1,945 and 1,970 m. Since 2015 in-country partner Tracon Coffee has been trialling anaerobic fermentation at washing stations in the region, and this lot follows that playbook: selectively handpicked ripe cherries are sealed into oxygen-free GrainPro bags for 18-24 hours, then the whole fruit is spread across raised beds and turned regularly for two to three weeks of drying. The result is a natural with pronounced fruit intensity and a fresh citrus-floral lift, cupped at 87 points with a full, creamy body.”