Coffee
Chelichele - El Magnífico

Chelichele

Cupping notes

Fruity, floral and sweet.
Integrated acidity. Full body.

Washing station

Agricultural methods in the Yrigacheffe region are still largely traditional, with farmers often interspersing their coffee plants with food crops. Common among smallholder farmers, this method maximises land use while providing food for their families. Most farms are also organic by default, with agricultural work usually carried out manually by the immediate family.
The Worka Chelichele washing station provides training to help farmers improve the quality of their cherries. Training focuses on cherry selection and transport procedures.

Process

Farmers selectively hand-pick the cherries and deliver them to Worka Chelichele, where incoming cherries are manually sorted to remove any over-ripe or damaged cherries. The cherry is then pulped and fermented for 36 to 48 hours in the station’s 12 standard fermentation tanks. After fermentation, the parchment is washed in clean water and transferred to some of the station’s 360 raised drying beds, where they are dried for approximately 18 days until they reach a moisture content of 11.5%.
All African beds are marked with a specific code to help with keeping track of traceability and processing status.

Origin

The Gedeb district is predominantly agrarian. A 2007 census tells us that almost 11% of the population live in urban areas, with the rest of the population living rurally and working mainly as subsistence farmers. Families typically cultivate small plots of land near their homes and intersperse food crops with coffee and other cash crops.
The majority of coffees grown in Gedeb are local varieties (often also called Ethiopian relics or heirloom). Other varieties grown in the region were developed by the Jimma Agricultural Research Center (JARC), an important research center for Ethiopia that strives to develop disease-resistant and high-yielding varieties that still demonstrate quality in the cup.
Most farmers in the region farm on small plots, typically less than 5 hectares, with many counting their coffee farms in terms of trees rather than area. Cultivation methods are largely traditional, with coffee grown as part of an integrated “coffee garden”, interspersed with other food crops.

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