Chelichele, Filter - Ethiopia

The majority of the coffee grown in Gedeb are local varieties (often referred to as "Ethiopian heritage"). Other varieties grown in the area have been developed by the Jimma Agricultural Research Centre (JARC). JARC is an important research centre for Ethiopia and has worked extensively on the development of disease-resistant and high-yielding varieties that retain their quality in the cup.

Most farmers in the region cultivate less than 5 hectares (many count their plantations in number of trees rather than in area). The cultivation methods remain traditional. Coffee is grown as part of an integrated "coffee garden" and is combined with other food crops. In addition to traditional intercropping, most farms are also organic by default.

Due to the size of most plots, coffee is usually hand-picked by the owners and their families. Coffee is delivered to a collection centre or directly to the washing station where it is sorted to remove damaged or underripe cherries, then delivered to the pulpers. It is fermented for about 24 hours, depending on weather conditions. Once fermentation is complete, the parchment is carefully washed and sorted in washing channels. The coffee is sometimes soaked in clean spring water in vats for 12 to 24 hours to remove any traces of fermented mucilage. After washing, the grain is placed on raised beds to dry in the shade for 10 to 14 days, until the moisture level reaches 12%. It is covered with plastic film during the hottest hours of the day to prevent it from drying too quickly, and at night to prevent condensation from seeping into the parchment. This work and passion gives the cup a profile of exceptional beauty.

• Region: Gedeb
• Country: Ethiopia
• Elevation: 1,750 masl
• Variety: JARC, Heirloom
• Process: Washed

Available in 250g bags.