This coffee comes from around 600 smallholders who have approximately two hectares of land each. The coffee cherries are handpicked, and the coffee’s grown at around 2,000–2,200 metres above sea level. These smallholders then sell the freshly-picked cherries to the Chelelektu mill.
Ripe cherries are delivered to the mill. Once there, they are graded, and then they’re placed onto raised drying beds in thin layers and turned every 2–3 hours in the first few days, to avoid over-fermentation and mould growth; 4–6 weeks later (depending on weather and temperature) the beans are dehulled before being transported to Addis in parchment, and are then milled prior to shipping.
Over the years Chelelektu coffee has become synonymous with quality. It is a baristas favourite for the coffee competitions. Coffees from Chelelektu are known for their typical Ethiopian origin profile – a vibrant floral profile with soft citrus and peach notes. The beans are incredibly well processed at the washing station.