Ethiopia - Banko Chelchele (Anaerobic)

This is a high-intervention, anaerobically processed coffee infused with the locally grown herb rue—commonly used as an aromatic garnish in traditional Ethiopian coffee ceremonies. It comes from the Chelchele district of Gedeo, Ethiopia, and is produced by smallholder farmers in collaboration with the Banko Chelchele Washing Station and EDN Coffee Export Group.

The flavor profile is distinctive, combining gin-like botanicals with the intensely fruity characteristics typical of anaerobic natural process coffees. Expect notes of lavender, natural wine, banana, and cranberry juice.

Our roasters noted a soft first crack and similar development times and temperatures to standard natural Ethiopian coffees. When brewed—whether as espresso or pour-over—our barista team found the best results using a coarse grind, high dose, and quick extraction.

Tasting Notes: Orange, Dried Fruit, Pomegranate, Chocolate Cherry, Rooibos

Ethiopia Anaerobic Natural Rue Coferment Banko Chelchele
Info: This coffee comes from smallholder farmers in the Chelchele area of the Gedeb district, part of Ethiopia’s southern Gedeo Zone—an area celebrated for producing some of the country’s most aromatic and complex coffees. Gedeb’s high elevations and dense network of skilled growers give its coffees their signature perfume-like and fruit-forward character. Processed by EDN Coffee at the Banko Chelchele washing station—one of the region’s most active sites employing over 200 people during harvest—this microlot underwent a 10-day anaerobic fermentation in sealed carbon fiber drums with fresh cuttings of rue (tena adam), a locally grown herb traditionally used in Ethiopian coffee ceremonies. The process allows sugars in the fruit to develop deeply while the herb infuses new aromatic compounds, creating a distinctive, botanical flavor profile. After fermentation, the coffee was slow-dried on raised beds for 15–20 days, then rested to stabilize moisture and preserve its vivid character. Expect bright and complex flavors of orange, pomegranate, dried fruit, chocolate cherry, and rooibos, with a gin-like herbal quality and syrupy sweetness that make this coffee truly one-of-a-kind.
Tasting Notes: Orange, Dried fruit, Pomegranate, Chocolate cherry, Rooibos
Varietal:Regional cultivars 74110, 74112
Region: Banko Chelchele Kebele, Gedeb Woreda, Gedeo Zone, Southern Nations, Nationalities, and Peoples’ Region
Altitude: 1950 - 2300 masl
Process: Anaerobic co-fermented natural with fresh local rue

This coffee celebrates the meeting of tradition and innovation. Infused with rue (tena adam)—a herb used for centuries across Ethiopia in traditional medicine and as a garnish in coffee ceremonies—it bridges ancient culture with modern coffee processing. Through anaerobic fermentation with freshly cut rue, the team at EDN Coffee reimagines a classic Ethiopian pairing. The result is both experimental and deeply rooted in heritage—a coffee that feels at once whimsical and grounded. In the cup, expect layers of lavender, gin and tonic, cranberry juice, and botanicals reminiscent of natural wine. The herbal complexity balances beautifully with tart and boozy undertones, creating a bright, elegant, and conversation-worthy experience. A shining example of creativity in Ethiopian coffee—honoring history while shaping its future.