Almaz Teklu, a mother of five, farms in Chelchelie — a small village in the Gedeb district, just south of Yirgacheffe. Her 2.6-hectare farm surrounds her home, shaded by Acacia and Sudan Teak (Cordia Africana) trees. Within this canopy grow heirloom sub-varieties known locally as Kumie, Diga, and Wilsho — landraces that have adapted over generations to the Gedeo highlands. Almaz’s work is guided by care, patience, and the quiet rhythm of daily life on the farm.

Chelchelie lies in the Gedeb district of Ethiopia’s Gedeo Zone — a highland region that marks the southern boundary of the Yirgacheffe appellation. Sitting at 2,050 meters, it’s an area known for fertile soils, dense vegetation, and long, slow cherry maturation. This unique environment, together with traditional smallholder farming, produces coffees of remarkable clarity and balance.

Variety

This lot is composed of heirloom Ethiopian varieties — a mix of wild and cultivated landraces native to the region. These varieties have adapted over centuries to their microclimate, yielding fruit-forward profiles that are both vibrant and deeply expressive.

Process


A classic washed process carried out with precision. Ripe cherries were hand-picked and fermented for 36 hours before being fully washed in clean water through grain channels. The parchment was then dried on raised African beds for 16 days, allowing air and sunlight to circulate evenly.