Ethiopia Banko Chelchele #1 Natural

Description

About This Coffee :

Ethiopia Banko Chelchele #1 Natural

Quantity: 200g/1000g

Variety: Heirloom 

Altitude: 1,900 - 2,300 m

Processing Method: Natural

Roast Level: Light Roast

Flavor Profile: Passion Fruit, Raisin, Guava, Jackfruit, Orange Candy 

Origin: Banko Chelchele 

Region and Farm Introduction: Banko Chelchele is a coffee-producing community in southern Ethiopia, an area recognised for coffees with expressive fruit character, floral aromatics, and lively acidity. The highland growing environment and traditional smallholder coffee production contribute to the distinctive character associated with coffees from this area.

This #1 Natural lot presents a particularly fruit-forward profile, combining vibrant passion fruit and guava with ripe jackfruit. Raisin adds a deeper dried-fruit sweetness, while orange candy brings a bright, confectionery-like finish.

Processing Method Features: With the Natural process, ripe coffee cherries are dried with the fruit intact. This extended contact between the seed and fruit during drying can encourage greater sweetness, fuller fruit expression, and a rounder mouthfeel.

For this lot, the process complements its tropical profile particularly well, creating layers of juicy passion fruit, guava, and jackfruit alongside raisin-like sweetness and a candy-like citrus finish.

Grind to Use

So, how do you know what grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

1. Coarse:
   • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
2. Medium-Coarse:
   • Saddling between coarse and medium, this grind looks like rough sand
3. Medium:
   • The middle of all grind sizes, medium grounds are similar to the consistency of sand
4. Medium-Fine:
   • The medium-fine grind is a staple grind size, with texture like table salt
5. Fine:
   • Finer than table salt, fine grind is typically the size of most pre-ground coffee

Size Guide

Brewing Method	Brew Time	Coffee to Water Ratio	Bottom-Top Sieve
Pour Over	3:40 min	1:16	400 – 800 µm
French Press	10:00 min	1:13	600 – 1000 µm
AeroPress	2:20 min	1:15	500 – 900 µm
Moka Pot	1:30 min	1:11	350 – 700 µm
Drip Brewer	N/A	1:17	400 – 900 µm
Espresso	0:26 min	1:2	250 – 500 µm
Cold Brew	16 hours	1:10	600 – 1100 µm
Syphon	1:40 min	1:15	400 – 800 µm