Banko Chelchele

The coffee is grown in Banko Chelchele, in the Gudeo region. The Gudeo regions altitude, soil and climate create the ideal growing conditions. The community's expertise in coffee farming has solidified it's reputation as a coffee growing hub.

The Chelchele region is knowing for producing well-balanced and high-quality coffees. Coffee growing here isn't just a source of income, but a way to bring the community together. During harvest season many families come together, this creates a sense of unity and shared purpose.

Only ripe cherries are picked from the trees, then the team filter through and remove any unripe, overripe or defect cherries. This step is crucial for producing a high-quality final product. The cherries are then placed on raised sun beds to dry for 2-4 weeks or until they reach optimum moisture level. The cherries are turned frequently to ensure even drying.

After the drying process is complete, the coffee's are stored in a cool room for a few weeks. This resting period helps to develop the flavours. After the drying process, the beans are then hulled to remove the dried outer skin and pulp. They are then milled to remove the parchment layer.

This natural micro-lot has delicious summer fruits flavours. Ripe raspberries, juicy peach and papaya with bold cocoa.