Ethiopia Yirgacheffe Kochere Chelelektu - medium roast, notes of jasmine, black tea, and cranberry.
Grower: 850 Coffee producers organized around the Chelelektu mill
Variety: Indigenous heirloom cultivars
Region: Kochere District, Gedeo Zone, Southern Nations, Nationalities and Peoples' Regional State, Ethiopia
Harvest: October – December
Altitude: 1850– 1950 meters
Process: Fully washed and dried on raised bed
Ethiopia Yirgacheffe 1 Kochere Chelelektu is sourced from family owned farms organized around the Chelelektu mill located in the Kochere district near the Yirgachefe District of the Gedeo Zone within the Southern Nations, Nationalities and Peoples' Regional State, Ethiopia. Small coffee farmers deliver ripe cherries to the Chelelektu mill where they are carefully sorted and pulped. After pulping, the beans are fermented for 36 to 48 hours and then washed. The wet beans in parchment are placed on raised drying beds in thin layers and turned every 2 to 3 hours during the first few days of the drying process. Depending on weather, the beans are dried for 15 to 18 days until the moisture in the coffee beans is reduced to 11.5 percent. Then the beans are transported to Addis Ababa, the capital of Ethiopia, to be milled and bagged prior to export.