This is a high-intervention anaerobic natural coffee, co-fermented with lemongrass, from Chelchele, Ethiopia, produced by smallholder farmers organized around the Banko Chelchele washing station and EDN.
The flavor profile is sparkling and herb-forward, opening with notes of 7Up and honeydew, layered with sweet caramel, dates, and pickled ginger. The finish lingers with floral tea, goji berry, red currant, and plum.
Altitude: 1950-2300 MASL
Cultivars: Regional Cultivars 74110, 74112
Process: Anaerobic Co-Fermented Natural with Lemongrass
Tasting Notes: Lemongrass, Blueberry, Jammy, Marzipan, Nectarine
250g Bag
This is a high-intervention anaerobic natural coffee, co-fermented with lemongrass, from Chelchele, Ethiopia, produced by smallholder farmers organized around the Banko Chelchele washing station and EDN.
The flavor profile is sparkling and herb-forward, opening with notes of 7Up and honeydew, layered with sweet caramel, dates, and pickled ginger. The finish lingers with floral tea, goji berry, red currant, and plum.
Altitude: 1950-2300 MASL
Cultivars: Regional Cultivars 74110, 74112
Process: Anaerobic Co-Fermented Natural with Lemongrass
Tasting Notes: Lemongrass, Blueberry, Jammy, Marzipan, Nectarine
250g Bag
