Ethiopia - Organic Chechele - Yirgacheffe - Washed

Origin: Ethiopia 

Varietals: Heirloom'

Process: Washed

Elevation: 1800-2200 MASL

Tasting Notes:    Berry, Lychee, Brown Sugar, Tea 

Yirgacheffe Chelchele G1 Washed

Origin: Chelchele, Yirgacheffe, Ethiopia

Nestled in the southern highlands of Ethiopia at elevations ranging from 1,900–2,200 meters above sea level, the village of Chelchele continues to uphold Yirgacheffe’s legacy for producing some of the world’s most expressive coffees. Here, smallholder farmers cultivate heirloom varieties such as Kurume, Dago, and Wolisho beneath the shade of Enset, Albizia, and Acacia trees in fertile, clay-rich soil.

Producer: Chelchele Washing Station — Azeb Tadesse

At the heart of Chelchele’s reputation is its washing station, where the work of 368 small farmers converges. Managed by Azeb Tadesse, the station is known for its precision, traceability, and commitment to clarity in the cup.

Process: Washed

Ripe coffee cherries are carefully hand-sorted before being pulped and fermented for 36–48 hours to remove the mucilage. After fermentation, the beans are soaked for an additional 6–8 hours, washed in clean mountain water, and then dried on raised beds for 6–7 days until they reach a moisture content of 10–12%.

Harvest: November – January

Varieties: Kurume, Dago, Wolisho

The result is a remarkably clean and floral coffee — bright and elegant, with delicate notes of jasmine, lemon zest, and white peach. Its crisp acidity and silky body capture everything we love about classic Yirgacheffe coffees: precision, vibrancy, and unmistakable Ethiopian character.