Banko Chelchele Rue Co-ferment Ethiopia

When we saw that Royal was bringing in an Ethiopia co-ferment this season, we were intrigued. 
We asked ourselves, "who's tried a co-fermented coffee from Ethiopia?" It was a no-brainer for us, and the narrative surrounding this coffee was too compelling.

This coffee was processed and exported by EDN Ethiopian Coffee through their Banko Chelchele station, collecting cherry from over 1400 smallholder farmers in the surrounding kebeles and farmer communities.
EDN prefinances all their contributing farmers, provides educational resources, daily meals and lodging for staff as a gesture of care and to provide stability for smallholders.

For this microlot, fresh cherry was sealed in carbon fiber drums with fresh local rue and left to ferment anaerobically for 10 full days between 15-18 degrees Celsius. This environment allowed the sugars in the fruit to develop without the risk of overfermenting with the rue infusion to create new aromatic esters that wouldn't otherwise form.

The inclusion of local rue is a full-circle moment in Ethiopian coffee. Traditionally in Ethiopian coffee drinking, a branch of rue would be offered alongside the coffee to be stirred in to infuse and add aromatics. In a way, this coffee is a modern expression of that history and tradition through advanced fermentation techniques that have become more popularized in specialty coffee.

Flavor

Despite being a very process-forward coffee, the profile is incredibly clean and crisp. This coffee is sweet lemon-zest or lemon candy forward with blackberry notes throughout, and a complex floral/spice undertone that reminds us pink peppercorn and ginger. Overall, this is a classic expression of Ethiopian coffee with an added layer of floral complexity.

This coffee was sourced by Royal Coffee

Process: Anaerobic Natural + Rue Co-ferment

Region: Banko Chelchele Kebele, Gedeb Woreda, Gedeo Zone, Southern Nations, Nationalities, and Peoples’ Region

Variety: 74110 & 74112

Altitude: 1950-2300 masl