The Chelelektu washing station is nestled in the hilly, picturesque landscape of the Yirgacheffe region, in the Kochere district, and has been a central hub for the local community since 2010. Each year, approximately 363 smallholder farmers bring their carefully harvested, vibrant red, perfectly ripe coffee cherries here, which are processed with great precision and pride – faithfully reflecting the traditions of Ethiopian coffee making.
The farms supplying the Chelelektu washing station are located at altitudes ranging from 1900 to 2200 meters above sea level. This exceptionally wide altitude range results in an incredibly rich and diverse flavor profile. The differing microclimates and growing conditions allow the region's coffees to be particularly complex and distinctive, made truly memorable by their clarity, floral sweetness, and vibrant acidity.
The processing station, spanning approximately three hectares in the center of Chelelektu kebele, has become a key location for quality and collaboration. Since 2014, the dedicated team working here has continuously developed its infrastructure and processing techniques to elevate the quality of its specialty coffees to an even higher level.
Each harvest tells a new story – about the uniqueness of the terroir, careful work, and the pursuit of excellence. These values shape Chelelektu's heritage, which has now become an integral part of the international reputation of Ethiopian coffee culture.
Agriculture in the Yirgacheffe region largely continues to rely on traditional methods. Although coffee cultivation is one of the most profitable activities in the area, farmers also grow various vegetables and fruits, ensuring diverse and sustainable farming.
Due to the terrain, coffee cherries are harvested exclusively by hand, which allows for careful selection and the preservation of high quality. Typically, no chemicals are used during cultivation, so the coffee develops naturally, in harmony with the environment.
The regional center is also named Yirgacheffe, while one of its most famous natural attractions is Mount Bonga. A significant number of Gedeo people live in the region, who have been renowned for generations for their sophisticated coffee cultivation and processing traditions, which play a decisive role in the region's globally recognized coffee culture.
Serving suggestion
Input quantity
18g
Output quantity
36-38g
Time
25 - 28s
Water temperature
92.5 °C
100% Arabica coffee blend, recommended for espresso and filter brewing.
Roast: light
Moka pot preparation:
For a 2-cup moka pot: use 10g of ground coffee with 100g of hot water.
The recipe above is just a suggested method of preparation; feel free to alter it and experiment with the settings according to your equipment and taste. However, it is important to always use filtered water when making coffee!
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