Chelchele Kelloo - Washed Heirloom, Gedeb

THE CUP

Bright and elegant. Lemon verbena, peach iced tea, and soft florals layered with yellow tropical fruit. Fruity, floral, and refreshing — a washed Ethiopian with a unique profile.

THE ORIGIN

• Washing station: Chelchele, Gedeb, Yirgacheffe, Ethiopia

• Producers: ~2,000 smallholder farmers

• Altitude: 1,900–2,100 masl

• Cultivars: Ethiopian landrace / heirloom

THE PROCESS

• Ripe cherries hand-delivered by farmers.

• 48–72 hours of wet fermentation.

• Washed and dried on raised beds (130–150 total on site).

• Certified organic; intercropped with enset, beans, and avocado.

THE STATION

Chelchele sits at 2,000 masl with strong infrastructure: 14 fermentation tanks, two 90,000L water tanks, and a 30×16m warehouse for dry preparation. The climate - 15.5–17.8°C average, ~1,400mm evenly distributed rainfall - supports slow maturation and consistently high quality.

Flavour Notes: Lemon Verbena, Peach, Floral

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.