The Chelchele Washing Station, managed by Mebiratum Atseba in the Banko Chelchele district of Yirgacheffe, brings together the work of 368 smallholder farmers cultivating coffee on 406 hectares at altitudes of 1,800–2,200 masl.
The Chelchele station uses a traditional washed process that highlights the clarity and vibrancy of Yirgacheffe coffees. Ripe cherries are hand-sorted and pulped using a disc pulper, then fermented for 36–48 hours to loosen the mucilage.
After fermentation, beans are soaked for an additional 6–8 hours before being washed in fresh water. Finally, parchment is dried on raised beds for 6–7 days until moisture content reaches 10–12%. This Grade 1 lot exemplifies the precision and care behind Ethiopian washed coffees.
NOTES: Jasmine, honey, lemon, melon
