Ethiopia Chelichele

We recommend this coffee for "gentle" extraction methods such as Pour Over, French press, Chemex, and similar techniques. Its delicate roast ensures a subtle and refined extraction with these methods.

While it can also be enjoyed using espresso, Turkish, or Moka pot methods, we generally suggest opting for one of our 1936 coffees for a more stable and balanced experience with these preparations.

You can enjoy it daily in our coffee shops, brewed with Kalita and Chemex.

In Yirgacheffe, farmers cultivate coffee with passion and traditional methods. Nestled at altitudes between 1,945 and 1,970 meters near the town of Gedab, they grow their coffee plants using agroforestry, often intercropping with food crops, and without the use of fertilizers or pesticides. Everything is done by hand, as a family, with respect for the land and ancestral knowledge.

A local station supports the producers in improving the quality of the cherries by offering training on harvesting and transportation. Once picked, the cherries are carefully sorted, washed, and then dried for 18 days on raised beds, ensuring optimal traceability and impeccable quality.

The result? A washed coffee with delicate notes of nectarine, lemongrass, and black tea — a true reflection of Yirgacheffe’s unique terroir.