New Arrival from Ethiopia
Introducing Ethiopia Yirgacheffe Chelchele
A fresh take from a familiar region.
If you’ve enjoyed our Ethiopia Yirgacheffe Chelbesa, you’ll want to get your hands on this new release. We’re excited to share another beautiful natural-processed coffee from the heart of Yirgacheffe—this time from the Chelchele washing station.
While both Chelbesa and Chelchele coffees come from nearby villages in the famed Gedeo Zone, this lot offers a slightly different expression of what makes this region so special. Grown at high elevations between 1900–2200 meters above sea level, this coffee showcases many of the same characteristics you loved in our last Yirgacheffe: layered fruit, balanced sweetness, and a clean, tea-like finish.
But Chelchele has its own unique voice—offering tasting notes of blueberry, milk chocolate, vanilla, and black tea. It’s a comforting yet complex cup, vibrant and sweet with a creamy body and a refreshing clarity.
Where It Comes From
The village of Chelchele is nestled deep in the Yirgacheffe region, a place long revered for producing some of the most distinctive coffees in the world. Here, the coffee trees flourish in clay-rich, fertile soils, surrounded by native shade trees such as Enset, Albizia, Acacia, Militia, and Polyscias. This natural environment supports slow, steady growth—allowing the cherries to develop dense sugars and rich, nuanced flavors.
This particular lot was sourced through Azeb Tadesse Coffee Supply, from a combination of smallholder farmers and local plantation farms who follow organic cultivation practices. No synthetic chemicals—just generations of knowledge and hands-on care passed down through families.
The Processing Method
After harvest, the cherries are taken to the Chelchele Coffee Station, where the real magic happens. This coffee was processed using the Natural (dry) method, which is known for enhancing fruity and wine-like characteristics in the final cup.
First, cherries are meticulously hand-sorted—only the ripest fruit makes the cut. From there, they’re spread out on raised drying beds to bask in the sun for 12 to 15 days, depending on weather conditions. Workers regularly turn the cherries to ensure even drying and prevent over-fermentation. Once they reach the ideal moisture level of 10–12%, the beans are carefully hulled and prepared for export.
The result? A coffee that bursts with juicy fruit and silky sweetness, while still maintaining clarity and structure.
For a Limited Time: 15% Off
To celebrate this new offering, we’re giving you 15% off for the first week it’s available. If you were a fan of our Chelbesa release—or if you simply love the fruit-forward magic of Ethiopian naturals—you’ll definitely want to give Chelchele a try.
Whether you enjoy it as a pour-over, in your Chemex, or even as a sweet, syrupy espresso—Chelchele is a beautiful reminder of why Yirgacheffe continues to capture the hearts of coffee lovers around the world.
Let us know what you think when you try it. We can’t wait to hear your tasting notes.