Posted by on May 5, 2016 in |


We had the Chelelektu on espresso already in May-June but we weren’t happy with the outcome. It seemed the coffee was too fresh after harvest so we decided to leave it in the warehouse for some time. Now, we tried it again and just as we expected the coffee matured perfectly. We wanted this to be our winter espresso until the new coffees from Colombia come in. In the cup, expect aromas from sweet peaches, with notes of bergamot/black tea, citrus acidity and peach in the back. The cup is smooth, light bodied and with milk it forms a nice pair. Use small cups for the best results.



Chelelektu is returning to the warehouse in Antwerp this year! For the second year in a row, we offer a lot from this famous washing station in Kochere. Chelelektu is a town in the Kochere woreda or district in the Gedeo zone of the Southern Nations, Nationalities, and Peoples’ Region. Kochere lies just south of the Yirgacheffe region, west of Gedeb and northeast of the Oromia region. Remember the Kochere Natural? This is the same region.

Over the years, Chelelektu coffee has become synonymous with quality. It is a barista’s favourite for the coffee competitions. Coffees from Chelelektu are known for their typical Ethiopian origin profile – a vibrant floral profile with soft citrus and peach notes. The beans are incredibly well processed at the washing station in Chelelektu town and were deeply blue-green when we cupped them for the first time. During, processing the skin of the fresh cherry is physically removed using a pulp machine and water. The sugar coating or mucilage around the parchment is removed during the fermentation process. Once fermentation is completed the parchment is thoroughly washed with clean spring water to remove all traces of fermented mucilage. At Chelelektu, the parchment is dried on raised beds under shade for 10 up to 12 days until the bean’s interior reaches 12% moisture. This gentle drying under shade results in a concentrated cup and long shelf life.

The clean and dried beans are stored in a warehouse with a region label and are graded. Typically, the coffees are sold to exporters on the commodity exchange. These exporters can sell to the international coffee market.