Ethiopia Chechele Natural Anaerobic

Coffee farming is a central part of life in Chechele, with most families relying on it as their main source of income. Harvesting is done by hand to ensure only ripe cherries are selected, followed by traditional processing methods like sun-drying. Coffee here is both a livelihood and a cultural heritage. The company practices vertical integration with local farmers—offering financing, subcontracting, and paying premium prices to promote sustainable production.

Anaerobic fermentation is applied on ripe cherries that are sealed and fermented for 10 days at 15–18°C to develop complex flavor profiles.