From source to sip
The story behind your next cup.
In the Kochere district of Yirgacheffe, where Arabica coffee first grew wild in the forest understory, the Chelchele washing station gathers ripe cherry from hundreds of nearby smallholders. This washed lot carries the floral, citrus-bright signature that made the region famous.
Ethiopia is the birthplace of Arabica coffee and one of the largest producers on the continent, and Yirgacheffe sits at the top of its reputation for delicate, aromatic cups. Within Yirgacheffe, the Kochere district is prized for its high ground and old-growth shade canopy of Enset, Albizia, and Acacia, which slows cherry maturation and concentrates sugars and aromatics.
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The Coffee Story
The SourceKochere, the Heart of Yirgacheffe
Ethiopia is the birthplace of Arabica coffee and one of the largest producers on the continent, and Yirgacheffe sits at the top of its reputation for delicate, aromatic cups. Within Yirgacheffe, the Kochere district is prized for its high ground and old-growth shade canopy of Enset, Albizia, and Acacia, which slows cherry maturation and concentrates sugars and aromatics.
The Chelchele station draws cherry from a community of smallholder farmers working small plots across the surrounding hills, with growing sites reaching well above 2,000 meters. At these high altitudes the beans grow dense and small, developing the bright acidity and floral intensity that define the region. Coffee is woven into daily life here, generating a large share of Ethiopia's export earnings and supporting the families who tend these farms across generations.
The CraftWashed for Clarity, Roasted City+
At Chelchele, ripe cherry is pulped, fermented, and washed in clean running water, then soaked for a day and a half before drying slowly on raised African beds for a week or more. This washed process strips away the fruit early, letting the bean's own florality and citrus come through with a clean, tea-like finish rather than the jammy weight of a natural.
We roast to City+, a medium-light profile that protects the delicate aromatics this lot is known for. The roast develops enough sweetness to round out the cup while keeping the jasmine lift and bergamot brightness intact. Solar power runs our roastery, so each batch reflects both the care at origin and our commitment to a lighter footprint.
The CupFloral Lift, Citrus Snap
The cup opens with jasmine and a soft floral perfume, then a wash of bergamot and bright lemon acidity carries the middle. As it cools, a black-tea structure and gentle honeyed sweetness settle in, finishing clean and aromatic. The body stays light and silky, the kind of cup that rewards careful attention without ever feeling heavy.
