Chelchele Bildiimoo - Washed Heirloom, Gedeb

THE CUP

Unusual and expressive. Peach iced tea and tropical fruit yoghurt lead the profile, backed by florals and ripe yellow fruits. Bright, fruity, and silky.

THE ORIGIN

• Washing Station: Chelchele, Gedeb, Yirgacheffe, Ethiopia

• Producers: ~2,000 smallholder farmers

• Altitude: 1,900–2,100 masl

• Cultivars: Ethiopian landrace / heirloom

• Certification: Organic

THE PROCESS

• Ripe cherries delivered daily by hand.

• 48–72 hours wet fermentation.

• Dried on raised beds (130–150 total) for clarity and structure.

THE STATION

Chelchele sits at 2,000 masl, with strong infrastructure: 14 fermentation tanks, two 90,000L water tanks, and a 30×16m warehouse. Farms interplant coffee with enset, beans, and avocado in red-brown volcanic soil. The climate - 15.5–17.8°C average, ~1,400mm rain, two rainy seasons — supports slow cherry maturation and consistency.

Flavour Notes: Peach Iced-Tea, Tropical Fruit, Yoghurt

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.