Ethiopia Banko Chelchele Anaerobic Natural

This is an incredibly delicious natural Ethiopian coffee with juicy sweet fruit flavours and a light winey finish.

Grown in Banko Chelchele, in the Southern Nations, Nationalities, and People's Region (SNNPR) of Ethiopia, the high altitude, rich soil, and climate create ideal conditions for producing exceptional coffee. Processed using the anaerobic natural method, the cherries were sealed in oxygen-free containers to ferment for 7–10 days before being dried on raised beds for 14–21 days.

This coffee is especially meaningful to us at C4, as our head roaster, Jared, used it to compete in the Christchurch regional barista championship, placing 3rd!

Jared loves this coffee for its quintessential Ethiopian character and the memories it brings of what first sparked his passion for specialty coffee.

In his routine, Jared highlighted the challenges faced by Ethiopian farmers and urged consumers and coffee professionals alike to pay more for the coffee we drink, valuing the hard work of farmers at origin.