The Chelchele coffee found its way to our roastery via a circuitous route. Not through recommendations or sample shipments from fellow importers, but through our longtime friend Tess from Berlin. Tess grew up in Ethiopia and now runs his own roastery in Preußlauer Berg called Mokannti, which focuses exclusively on Ethiopian beans. And why not import it himself and know exactly where the coffee comes from, Tess reasoned. No sooner said than done. Weeks later, he visited us for a cupping session with a selection of Ethiopian coffee beans that he had personally imported to Germany. One of them immediately caught our eye: Chelchele, an heirloom from Yirgacheffe.

Heirlroom? Yirgacheffe?

Both terms are very common in the world of specialty coffee, and for good reason! In short: Heirloom describes an Arabica variety, and Yirgacheffe is one of the most famous growing regions in Ethiopia. Let's take a closer look!

Heirloom refers to the original, wild-growing coffee varieties of Ethiopia. Unlike the globally widespread hybrids, heirloom coffee cherries have immense genetic diversity, which is reflected in the This reflects the complexity and aroma of the coffee. There are numerous heirloom varieties. However, precisely because the beans are often still grown wild and in a natural way, a single coffee can rarely be assigned to a specific variety. Therefore, they are grouped under the collective term "heirloom." What truly shapes the character is the region , from the climatic conditions to the soil composition and the farmers' methods.

Yirgacheffe, on the other hand, is probably the best-known Ethiopian coffee-growing region. Located in the southern highlands of Ethiopia, at altitudes between 1,700 and 2,200 meters, the region benefits from a combination of nutrient-rich soils, consistent rainfall, and cool temperatures. These conditions promote slow, even growth of the coffee cherries, resulting in vibrant acidity, intense sweetness, and particularly nuanced aromas. Yirgacheffe coffees are typically characterized by floral notes, such as... Jasmine or hibiscus, a bright, elegant acidity and fruity nuances of citrus fruits or berries. At the same time, the sweetness remains clear and present.

Our heirloom coffee from Chelchele/Yirgacheffe is a A lighter, more floral, fruity, and complex coffee. Discover it for yourself!

Following in the footsteps of the Chelchele Omniroast

Our Chelchele cherries grow at an altitude of 1,800–1,920 meters in the Gedeb region, on deep, red clay soils, supplied with pure spring water and plenty of rain – ideal conditions for traditional heirloom varieties. Over 800 families deliver their harvests from small 2-hectare plots, cultivated organically and using traditional methods.

Harvest time is from November to January. After water sorting, the cherries dry for 12–18 days on African beds before being pulped and prepared for export. The gentle natural processing gives the coffee intense sweetness, clarity, and complex aromas. In the cup profile, the Chelchele Omniroast develops nuances of blood orange, berries, and bergamot.

One of the most experienced farmers is Gobena Gemeda. On his 3 hectares of coffee and 1 hectare of mixed cropping, the cherries thrive with particular care. Thanks to the income, his eight children can attend school. Tess's long-standing collaboration with the families ensures quality, stability, and fair incomes.

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We wish you a pleasant slurping experience with our Chelchele Omniroast.

Let's Aeropress, Baby ! Get the Chelchele bundled with an AeroPress - whether as a gift or for brewing at home.