Notes from our Green Buyer

The Chelelektu wet mill, managed by Legese Kebede, processes cherries from around 650 local smallholder farmers. These farmers typically cultivate less than 2 hectares of land, at elevations between 1,900-2,100 MASL—some of the highest altitude coffee in the world! Ripe cherries are delivered to the wet mill for careful sorting and pulping before fermentation for 36-48 hours. After this point the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised beds for 12-15 days. During this time, the parchment must be raked and turned regularly to ensure a consistent drying process, covered between 12pm-3pm to protect from the hot sun, and also at night to protect from moisture. The result of all this? Something exceptional—but don’t take my word for it.

Notes from our Roaster

Chelelektu is a washed-processed coffee, meaning you can expect a whole lot of depth and vibrancy in your cup! Washed-processed Ethiopians usually come with more clarity in the acidity, like this coffee’s apricot and blackberry (versus naturals, which tends toward jammy notes). This coffee leans towards floral, with a lighter, more delicate body. All of these aspects make Chelelektu a perfect coffee for you to brew as a pour over! We recommend using a 1:17 ratio of coffee to water when brewed on a V60, or Kalita Wave.