Banko Chelchele Anaerobic Natural 74110/2
Josh’s notes:
Incredible Ethiopia from Brian at thoughtfulcoffee! I get a very special blue raspberry note in the aroma and in the brew on this one, and a crisp and bright mixed berry seltzer note as well. The funk is well tamed and very very pleasant, and gives the coffee a whole new dimension. The mouthfeel is also endlessly slurpable. A great summer time coffee. Goes well on ice, and very forgiving in brew. An easy choice.
thoughtfulcoffee’s notes:
“In Gedeb Chelchele, Ethiopia, coffee is more than just a livelihood—it’s a symbol of community and tradition. Families rely on coffee farming, and during harvest season, the community comes together, fostering unity and shared purpose. Known for its high-quality coffee, Chelchele takes great pride in its rich coffee heritage.
Coffee cherries are hand-picked, sorted, and sent to an anaerobic processing facility, where they undergo cold anaerobic fermentation for 7–10 days at 15–18°C in a pressurized, oxygen-free environment to enhance flavor.
After fermentation, the beans dry slowly for 15–20 days on shaded African beds, reaching 11% moisture through careful monitoring. Once dried, they are transported to a warehouse for final sorting and quality control before export.
We locked this lot down late 2024. We went through a lot of Ethiopian coffees last year, and this one ended up in our top 5.
This one skews on the funkier side, but it also has a fun raspberry-forward profile that's enjoyable to sip on. So yeah, this is a slurpable coffee, so slurp slurp away.”
Roast:
Roasted light by our friend Brian at thoughtfulcoffee in Brooklyn, New York.
Josh’s notes:
Incredible Ethiopia from Brian at thoughtfulcoffee! I get a very special blue raspberry note in the aroma and in the brew on this one, and a crisp and bright mixed berry seltzer note as well. The funk is well tamed and very very pleasant, and gives the coffee a whole new dimension. The mouthfeel is also endlessly slurpable. A great summer time coffee. Goes well on ice, and very forgiving in brew. An easy choice.
thoughtfulcoffee’s notes:
“In Gedeb Chelchele, Ethiopia, coffee is more than just a livelihood—it’s a symbol of community and tradition. Families rely on coffee farming, and during harvest season, the community comes together, fostering unity and shared purpose. Known for its high-quality coffee, Chelchele takes great pride in its rich coffee heritage.
Coffee cherries are hand-picked, sorted, and sent to an anaerobic processing facility, where they undergo cold anaerobic fermentation for 7–10 days at 15–18°C in a pressurized, oxygen-free environment to enhance flavor.
After fermentation, the beans dry slowly for 15–20 days on shaded African beds, reaching 11% moisture through careful monitoring. Once dried, they are transported to a warehouse for final sorting and quality control before export.
We locked this lot down late 2024. We went through a lot of Ethiopian coffees last year, and this one ended up in our top 5.
This one skews on the funkier side, but it also has a fun raspberry-forward profile that's enjoyable to sip on. So yeah, this is a slurpable coffee, so slurp slurp away.”
Roast:
Roasted light by our friend Brian at thoughtfulcoffee in Brooklyn, New York.
Josh’s notes:
Incredible Ethiopia from Brian at thoughtfulcoffee! I get a very special blue raspberry note in the aroma and in the brew on this one, and a crisp and bright mixed berry seltzer note as well. The funk is well tamed and very very pleasant, and gives the coffee a whole new dimension. The mouthfeel is also endlessly slurpable. A great summer time coffee. Goes well on ice, and very forgiving in brew. An easy choice.
thoughtfulcoffee’s notes:
“In Gedeb Chelchele, Ethiopia, coffee is more than just a livelihood—it’s a symbol of community and tradition. Families rely on coffee farming, and during harvest season, the community comes together, fostering unity and shared purpose. Known for its high-quality coffee, Chelchele takes great pride in its rich coffee heritage.
Coffee cherries are hand-picked, sorted, and sent to an anaerobic processing facility, where they undergo cold anaerobic fermentation for 7–10 days at 15–18°C in a pressurized, oxygen-free environment to enhance flavor.
After fermentation, the beans dry slowly for 15–20 days on shaded African beds, reaching 11% moisture through careful monitoring. Once dried, they are transported to a warehouse for final sorting and quality control before export.
We locked this lot down late 2024. We went through a lot of Ethiopian coffees last year, and this one ended up in our top 5.
This one skews on the funkier side, but it also has a fun raspberry-forward profile that's enjoyable to sip on. So yeah, this is a slurpable coffee, so slurp slurp away.”
Roast:
Roasted light by our friend Brian at thoughtfulcoffee in Brooklyn, New York.