Country of origin: Ethiopia
Region: Yirgacheffe, Gedeb Area
Processing: Natural
Variety: Heirloom
Altitude: 1.800 – 1.920 masl.
Flavor: Blood Orange, Bergamot, Berries
Body: full
Sweetness: pronounced
Acidity: mild
Roasting: Omniroast

Our connection to Gedeb begins with Tess, a Berlin-based roaster and old friend who grew up in Ethiopia. To this day, he works closely with the smallholder farmers around the Chelchele Washing Station – a young processing site that has been handling ripe cherries from more than 800 farming families since 2018. All of them live within a five-kilometer radius and cultivate around two hectares of land on average, mostly without chemical fertilizers – a long-standing tradition in Yirgacheffe thanks to its ideal growing conditions.

At 1,800 to 1,920 meters above sea level, the diverse Ethiopian heirloom varieties thrive in red, mineral-rich soils. Harvesting takes place from November to January, exclusively by hand. After arrival, the cherries are sorted in water—only the dense, high-quality fruits sink and move on to the next stage. They are then dried for 12 to 18 days in a single layer on African beds: slow, clean, and gentle. The result is a naturally processed coffee with pronounced sweetness and clear, complex aromatics.

One of the most experienced farmers is Gobena Gemeda. He cultivates three hectares of coffeelands plus an additional hectare of maize, potatoes, and cereals—a comparatively large holding for the area. Gobena produces between 700 and 1,000 kg of cherries per hectare each year. Together with his family and seasonal harvest workers, he tends every plant with exceptional care. Like many families in Gedeb, his income from coffee provides access to education, healthcare, and essential everyday goods.

In the cup, Chelchele offers a vibrant interplay of blood orange, bergamot, and dark berries—sweet, complex, and clearly structured. A coffee that reflects the depth of the region, the dedication of its farmers, and the natural diversity of Ethiopia in every sip.