Chelchele Natural

Banko Chelchele is located in the Gedeo Zone, Gedeb woreda which is in the Southern Nations, Nationalities, and Peoples' Region (SNNPR) of Ethiopia. This region is renowned for its high-quality coffee production, and the specificarea of Chelchele is known for producing exceptional coffee beans that are highly sought after in the global market. The region's altitude, soil, and climate create ideal conditions for growing premium coffee, and the community's expertisein coffee farming has solidified its reputation as a coffee-growing hub. In the Gedeb Chelchele area of Ethiopia, coffee is an integral part of the community's traditions and livelihood. The location is known for its high-quality coffee production, and the community takes great pride in their coffee heritage.For the people of Chelchele, coffee represents not only a source of income but also a symbol of community and togetherness.

Many families in the area rely on coffee farming as their primary source of income, and the entire community often comes together during the harvest season to pick the coffee cherries, creating a sense of unityand shared purpose.

The process of harvesting coffee in Chelchele involves meticulous care and attention to detail. The farmers typically handpick the ripe coffee cherries, ensuring that only the highest quality beans are selected. After harvesting, the cherries are processed using traditional methods, often involving sun-drying the beans and removing the pulp to reveal the sought-after coffee seeds. Coffee farming is deeply intertwined with the way of life in Chelchele, and the community's connection to the land and the coffee plant runs deep. The area's unique climate and elevation provideideal conditions for growing coffee, and the community's knowledge and expertise in cultivating and harvesting coffee have been passed down through generations. Overall, the Gedeb Chelchele area is a place where coffee holds a significant cultural and economic importance, shaping the lives and traditions of the community in profound ways.

NATURAL PROCESS

The complete Coffee cherry is dried naturally throughout this process (sun-dried). First Coffee cherries are carefully handpicked from the trees. Only the ripe cherries are selected, usually red in color, ensuring optimal flavor in the final product.The harvested cherries are then sorted to remove any debris and any underripe or overripe cherries. This step is crucial to ensure a high-quality final product.

Upon harvesting the cherry, instead of removing the pulp and outer skin right away,after harvesting, as in other processing methods, the natural process involves drying the entire cherry in the sun. This can take up to 2-4 weeks, and the cherries are regularly turned to ensure even drying.

After the cherries have dried to the desired moisture level, they are stored in a cool place for a few weeks. This resting period helps to develop the flavors within the beans. Once the resting period is complete, the dried cherries are hulled to remove the dried outer skin and pulp. Next, the beans are milled to remove the parchment layer. This reveals the green coffee beans.

The natural process is known for imparting unique fruity and complex flavors to the coffee beans, and it is widely considered one of the most traditional and authentic methods of coffee processing in Ethiopia.