Hand sorting is crucial for controlling the quality of the cup.

Final Sorting

Care is taken that only the ripe coffee cherries are picked

Selective picking

The cool air and limited water supply causes the coffee fruit to grow smaller

High Altitudes

One of the most famous coffee origins in Ethiopia

Yirgacheffe

ROASTED COFFEE BEANS

Ethiopia Chelchele

129,00 kr

Chelchele comes from the highlands of southern Ethiopia, where small farms sit around 2,000 metres above sea level. This is Yirgacheffe, a coffee-growing area known for delicate floral flavours. Around Chelchele, the deep red soil and local coffee varieties help give the coffee its distinctive character.

At harvest, growers bring their coffee cherries to the Chelchele washing station, which gives this coffee its name. Here, the team removes the fruit pulp and carefully ferments and washes the beans before laying them out on raised drying beds. Many small farms contribute to the coffee that eventually reaches our roastery.

We buy directly from the Ethiopian team who operate the station. Chelchele is also the Ethiopian coffee in our Amokka Crema blend, where it brings freshness and fragrance. As a single origin, it gives you a chance to enjoy that character on its own.

"What stands out for me is the sweetness and the almost syrupy body. There’s still a lovely freshness, but the acidity is gentle and it finishes with some delicate floral notes. It’s a balanced, comforting coffee that makes a particularly nice espresso, but I’d be just as happy drinking it as filter coffee"

Size:

250 g 500g 1000 g

Grind:

Whole Bans Filter French Press

Variant

Coffee Details

Origin
Ethiopia

Region
Chelchelle, Gedeo, Yirgacheffe

Producer
Chelchele Washing Station

Varieties
Heirloom Varietals

Processing
Washed

Crop Year
2026

Altitude
1900-2200m.a.s.l.

Roasting Details

Roast level
3 out of 6

Flavour Notes
Chocolate, Citrus, Floral

Roaster
IMF

Batch Size
60 kg

End Temperature
211.4°C

Time
9.36 minutes

Ethiopia

Ethiopian coffee is an adventure of flavour! As the birthplace of coffee, it offers insight into what the very first coffee consumed tasted like, and how it rose in popularity. When reading about Ethiopian coffee production, before long, you’ll start to see the word “heirloom”. In Ethiopia, it is used as a catch-all term for the many wild or genetically undefined varieties that are native to the country. It is estimated that there are between 10,000 and 15,000 heirloom varieties in Ethiopia today, the majority of which have not been formally genetically identified.

Rather than farming like in most other parts of the world, coffee is still growing wild in many parts of Ethiopia. Coffee trees can be found growing on mountains and in ancient forests harvested and tended to by locals for generations.

About Heirloom Varietals

Ethiopia is home to the greatest genetic diversity of coffee in the world. The term "heirloom" is commonly used in the coffee industry to refer to the countless wild and cultivated varieties growing across Ethiopia’s highlands. Unlike other coffee-producing countries, where varieties are carefully cataloged and classified, Ethiopia’s coffee landscape is far more complex, with thousands of landraces that have developed naturally over centuries.

These heirloom varieties contribute to the distinct and highly sought-after flavor profiles of Ethiopian coffee. Many exhibit vibrant acidity, floral aromatics, and complex fruit notes—ranging from citrus and stone fruit to berries and tropical flavors. The diversity is particularly evident in regions like Yirgacheffe, Sidama, and Guji, where traditional farming methods and natural mutations have resulted in an ever-evolving spectrum of flavors.

Because many heirloom varieties remain uncategorized, ongoing research is being conducted to better understand and classify Ethiopia’s coffee genetics. However, for coffee producers and drinkers alike, the real value lies in the remarkable range of flavors that Ethiopian heirloom coffees continue to offer.

Ethiopia Chelchele

129,00 kr

Gedeo, Yirgacheffe

Chelchele Washing Station

Impact at origin

In Chelchele, twelve farmers have volunteered part of their land for their neighbours to learn on. These small demonstration plots are places to work with local trainers on everything from renewing older coffee trees to protecting fertile soil from being washed away. Farmers can see the methods in practice before deciding what to use on their own land.

Through Impact Trade, we are helping fund this work as part of a year-long programme for 368 coffee farmers. Our contribution supports training and shared equipment, including pruning tools that farmers can borrow. Trainers recruited from the community will also visit farms throughout the year to help growers put the training into practice.

The ambition is to help farmers harvest more good coffee from the land they already work. Over time, that could mean more coffee to sell and a better living from farming. We will follow the results with the local team, with the hope of building on what works in future harvests. The tools remain with the farmer groups, available beyond the first year of training