Banko Chelchele is steadily emerging as one of Ethiopia’s most sought-after coffee micro-regions. Roasters around the world are discovering its distinctive profile, celebrated for some of the most intensely floral and delicate coffees found in the country. Set in the heart Gedeb district of the Yirgacheffe zone at 2,000 meters above sea level, Chelchele’s microclimate—combined with its deep red fertile soil, local varieties, and pristine processing methods—makes it a perfect recipe for extraordinary flavor. Expect delicate cups with complex acidities up front, silky body, and long-lingering floral aftertastes that continue to captivate long after the last sip.
The drive into Chelchele takes you off the main highway and winds through rising elevations, where the soil gradually shifts to a striking red-brown hue—an early signal of the region’s exceptional fertility.
During our visit in 2023, we were greeted with remarkable hospitality: a freshly prepared meal of injera, goat tibs, and cabbage awaited us. Afterward, a traditional Jebenna coffee ceremony brought the experience full circle, with the fragrant aroma of frankincense drifting through the air. This moment—shared over food, coffee, and warmth—reminded us how much of Ethiopia’s beauty lies in the journey from soil to cup.
The stations operations are impressively organized. Each bed is clearly numbered, cherries are rigorously tracked from the moment they arrive at the station until they are milled and sent onward to Addis Ababa. With attention to both hygiene and sustainability, the site is equipped with a wastewater lagoon system—an important feature that prevents contamination of nearby rivers and maintains access to clean water for fermentation and washing.
Since stations are often named after their local districts and serve overlapping producer communities, understanding true traceability requires a deeper look. Many producers bring cherries to whichever station offers the best price or is most convenient. Producer networks can vary in size—anywhere from 50 to over 1,000 farmers. The station stands out for combining competitive pricing with education, flexible payments, and certification support to attract loyal growers. This way they can maintain a stable producer network. Producers in the Gedeb district of the Yirgacheffe zone, are mostly smallholders cultivating their cherries in small garden-plots with an average size of 2 hectares.
The station processes up to 1.5 million kg of cherry per harvest, resulting in approximately 13 containers of high-quality coffee. Certified Organic, Rainforest Alliance, and AAA, Chelchele station is committed to rigorous quality control and community support. During our visit, we saw fermentation tanks at various stages, from fresh batches in clear water to lively, bubble-filled tanks three days into fermentation. Wastewater is responsibly drained and collected in a large reservoir, where it condenses safely—an uncommon but critical step toward environmentally responsible coffee production.
For washed coffees, the station puts all cherries received that day into floating tanks to sort out floaters and unripe cherries. Left with only the ripest cherry they are being de-pulped to remove the pulp and skin. Depending on the climatic conditions and wished profiles the coffee will get fermented for 36 to 72 hours in fresh water. Afterwards, the beans will be soaked for 8 – 12 hours before getting cleaned in the washing channels. Drying on the raised beds typically takes around 8 to 12 days, until the coffee reaches the perfect moisture content of 11 – 12 %.
The coffees from Chelchele region are transported to the southern suburb of Addis Ababa—Akaki Kality—for final milling and export. Unlike older mills located in congested city centers, this facility benefits from smoother logistics and proximity to the Oromia region, Ethiopia’s largest coffee-producing zone. Built just five years ago, the mill operates with modern equipment and a thoughtful layout. Separate halls are used for export-ready lots, incoming inventories, and reprocessing. On average, the mill can process up to six tons of coffee per hour. A new cupping lab, office, and roasting facility are under construction next door—another sign of forward momentum and the ambition to provide both quality and transparency for roasters around the world. As our visit wrapped up, we left with a deep respect for the people, precision, and passion behind these coffees—and we look forward to sharing them with the world.
