Gedeb Woreda | Ethiopia

Blackcurrant, lemongrass, violet, brown sugar 

Process: Extended fermentation with lemongrass 
Varietal: 74112 & 74110 
Producer: EDN Coffee Export 

The coffee is produced by smallholder farmers operating under a vertically integrated model with EDN Ethiopian Coffee Export PLC. The farm structure allows EDN to work directly with producers in the Chelchele area while supporting them through financial assistance, subcontracting opportunities, and premium payments. This model is designed to maintain quality control from farm level through processing, milling, and export, while also supporting sustainable production and stronger farmer relationships.

The coffee is grown at elevations between 1,900 and 2,300 meters above sea level. The high-altitude conditions of Gedeb, combined with the region’s fertile soil and favorable climate, create a strong environment for slow cherry maturation and high-quality coffee development. The soil is described as red clay, well-drained, and fertile. The area receives approximately 1,200 to 1,599 mm of rainfall per year, supporting coffee cultivation alongside traditional farming practices. The varieties listed for this lot are 74112 and 74110, two Ethiopian selections commonly associated with quality-focused production.

Harvesting takes place from October to December. During this period, farmers carefully handpick only ripe coffee cherries to ensure uniformity and quality before processing. Selective picking is an important stage in the production chain because the quality of the final lot depends heavily on the ripeness and condition of the cherries entering the processing site. After collection, the cherries are delivered to the Yirgacheffe Gedeb Banko Chelchele processing site, where EDN manages the next stages of preparation with a focus on consistency, traceability, and quality control.

The Banko Chelchele processing site is structured to handle high-quality coffee production each year. At the natural processing site, more than 210 employees manage processing activities with care and precision. The site is organized to maintain consistent production standards, from cherry reception through fermentation, drying, and preparation for dry milling. The processing operation is part of EDN’s vertically integrated system, allowing the company to oversee the coffee from farmer delivery through export preparation.

For this special process coffee, selected ripe cherries are placed into sealed, oxygen-free fermentation tanks together with a specific plant or fruit, depending on the intended fermentation style. The tanks create a controlled anaerobic environment by limiting oxygen exposure. Fermentation is carried out for approximately 5 to 10 days. During this period, controlled fermentation conditions influence the development of the coffee while maintaining a structured process that can be repeated and managed by the processing team. The profile includes several special fermentation approaches, including rue fermentation, Lippia abyssinica fermentation, pineapple fermentation, rosemary fermentation, and lemongrass fermentation. In each case, the coffee cherries are fermented in sealed tanks with the chosen botanical or fruit ingredient as part of the anaerobic processing method.

After fermentation, the coffee continues through natural-style drying. The cherries are placed on raised drying beds and dried under the sun. During drying, workers monitor and manage the cherries to support even moisture reduction and avoid defects. The drying stage is an important part of the process because the coffee remains in its fruit while moisture is gradually reduced. The use of raised beds improves airflow around the cherries and helps support more consistent drying. Workers turn and sort the cherries during this stage, removing unsuitable material and helping preserve the quality of the lot.

Once drying is complete, the coffee is moved onward for dry milling and final preparation. The final processing and cleaning are carried out at a subcontracted processing and warehouse facility in the Germent area of Addis Ababa. At the dry mill, the coffee is separated and prepared according to quality categories, including density, screen size, and the removal of undesirable debris and stones. This step ensures that the finished coffee is cleaned, sorted, and prepared to export standards. After dry milling, the coffee is packed into jute bags and wrapped in Ecotact plastic bags to help protect the green coffee during storage and transport.

EDN Ethiopian Coffee Export PLC oversees the processing and export operation from farmer integration through processing, dry milling, logistics, documentation, and shipment. The structure of the operation is designed to provide a controlled supply chain for Banko Chelchele coffee, linking smallholder production in Gedeb with managed processing, careful dry milling, and organized export logistics.

Roasted to order — dispatched within 48hrs. Best enjoyed 5–30 days post-roast.