Ethiopia Yirgacheffe Supernatural

Notes: Blackberry, Blueberry, ApricotOrigin: Gedeb DistrictProducer: Smallholder FarmersProcessin...

{"id":9208005886175,"title":"Ethiopia Yirgacheffe Supernatural","handle":"ethiopia-yirgacheffe-supernatural","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNotes: Blackberry, Blueberry, Apricot\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOrigin: Gedeb District\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Smallholder Farmers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing Station: Banko Chelchele Station\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Natural and sundried\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1900- 2300 MASL\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVariety: Yirgacheffe\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA note from the Importer, Royal Coffee:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1923\" data-start=\"1578\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis coffee comes from smallholders in the Chelchele area, part of the Gedeb district in southern Gedeo Zone, where some of Ethiopia’s most complex and aromatic naturals come from year after year.  Gedeb is a unique area dense with coffee growers and processors.  This coffee was processed at a central site in Chelchele, one of the district’s most prolific coffee areas.\u003c\/p\u003e\n\u003cp data-end=\"1923\" data-start=\"1578\"\u003eThis coffee was processed by \u003cstrong data-end=\"1631\" data-start=\"1607\"\u003eEDN Ethiopian Coffee\u003c\/strong\u003e, an independent processor and exporter with sites across Guji, southern Yirgacheffe, and Sidama. Their Chelchele station is one of Gedeb’s most active coffee hubs, and during harvest season it employs more than 200 people to handle sorting, rotating, drying, payments, logistics, you name it.\u003c\/p\u003e\n\u003cp data-end=\"2407\" data-start=\"1925\"\u003eWhat sets EDN apart is that they treat processing as more than a transactions business. They pre-finance the small farmers they work with, offer educational support, and provide daily meals and lodging for staff. These are meaningful resources in a region where farming can be unpredictable, and they also help build strong, lasting relationships with growers in a highly competitive area. It’s an investment in people, in stability, and in the long-term future of Ethiopian coffee.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"726\" data-start=\"244\"\u003eThe supernatural processed coffees at the Banko Chelchele station are hand-sorted upon arrival, then floated to remove less dense or damaged cherries.\u003cbr data-end=\"397\" data-start=\"394\"\u003eFor this microlot, fresh cherries are sealed into carbon-fiber drums and left to ferment anaerobically (without fresh oxygen) for 7 to 10 full days at 15-18°C. This controlled environment allows the sugars in the fruit to develop far beyond what is possible in a traditional natural process, without the risk of over-fermentation.\u003c\/p\u003e\n\u003cp data-end=\"1136\" data-start=\"728\"\u003eAfter the 10-day drum fermentation, the soft, syrupy cherry mass is carefully transferred to raised screen beds to dry slowly and gradually. Once fully dried, the pods are moved to a cool warehouse and rested for several weeks. This final resting stage allows internal moisture to equilibrate and water activity to stabilize, preparing the green coffee for a long shelf life with vibrant, expressive flavors.\u003c\/p\u003e\n\u003cp data-end=\"1246\" data-start=\"1138\"\u003eFinally, the green coffee is trucked to Addis Ababa for additional sorting and final preparation for export.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2025-12-01T15:18:42-07:00","created_at":"2025-11-20T16:02:14-07:00","vendor":"Roasti Coffee Co.","type":"Coffee","tags":[],"price":1100,"price_min":1100,"price_max":7800,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":47603398607071,"title":"227g \/ Whole Bean","option1":"227g","option2":"Whole Bean","option3":null,"sku":null,"requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Ethiopia Yirgacheffe Supernatural - 227g \/ Whole Bean","public_title":"227g \/ Whole Bean","options":["227g","Whole Bean"],"price":2100,"weight":375,"compare_at_price":null,"inventory_quantity":-12,"inventory_management":null,"inventory_policy":"deny","barcode":null,"requires_selling_plan":false,"selling_plan_allocations":[]},{"id":47603398639839,"title":"227g \/ Drip","option1":"227g","option2":"Drip","option3":null,"sku":null,"requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Ethiopia Yirgacheffe Supernatural - 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Their Chelchele station is one of Gedeb’s most active coffee hubs, and during harvest season it employs more than 200 people to handle sorting, rotating, drying, payments, logistics, you name it.\u003c\/p\u003e\n\u003cp data-end=\"2407\" data-start=\"1925\"\u003eWhat sets EDN apart is that they treat processing as more than a transactions business. They pre-finance the small farmers they work with, offer educational support, and provide daily meals and lodging for staff. These are meaningful resources in a region where farming can be unpredictable, and they also help build strong, lasting relationships with growers in a highly competitive area. It’s an investment in people, in stability, and in the long-term future of Ethiopian coffee.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"726\" data-start=\"244\"\u003eThe supernatural processed coffees at the Banko Chelchele station are hand-sorted upon arrival, then floated to remove less dense or damaged cherries.\u003cbr data-end=\"397\" data-start=\"394\"\u003eFor this microlot, fresh cherries are sealed into carbon-fiber drums and left to ferment anaerobically (without fresh oxygen) for 7 to 10 full days at 15-18°C. This controlled environment allows the sugars in the fruit to develop far beyond what is possible in a traditional natural process, without the risk of over-fermentation.\u003c\/p\u003e\n\u003cp data-end=\"1136\" data-start=\"728\"\u003eAfter the 10-day drum fermentation, the soft, syrupy cherry mass is carefully transferred to raised screen beds to dry slowly and gradually. Once fully dried, the pods are moved to a cool warehouse and rested for several weeks. This final resting stage allows internal moisture to equilibrate and water activity to stabilize, preparing the green coffee for a long shelf life with vibrant, expressive flavors.\u003c\/p\u003e\n\u003cp data-end=\"1246\" data-start=\"1138\"\u003eFinally, the green coffee is trucked to Addis Ababa for additional sorting and final preparation for export.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e"}

Notes: Blackberry, Blueberry, Apricot
Origin: Gedeb District
Producer: Smallholder Farmers
Processing Station: Banko Chelchele Station
Process: Natural and sundried
Altitude: 1900- 2300 MASL
Variety: Yirgacheffe

A note from the Importer, Royal Coffee:

This coffee comes from smallholders in the Chelchele area, part of the Gedeb district in southern Gedeo Zone, where some of Ethiopia’s most complex and aromatic naturals come from year after year. Gedeb is a unique area dense with coffee growers and processors. This coffee was processed at a central site in Chelchele, one of the district’s most prolific coffee areas.

This coffee was processed by EDN Ethiopian Coffee, an independent processor and exporter with sites across Guji, southern Yirgacheffe, and Sidama. Their Chelchele station is one of Gedeb’s most active coffee hubs, and during harvest season it employs more than 200 people to handle sorting, rotating, drying, payments, logistics, you name it.

What sets EDN apart is that they treat processing as more than a transactions business. They pre-finance the small farmers they work with, offer educational support, and provide daily meals and lodging for staff. These are meaningful resources in a region where farming can be unpredictable, and they also help build strong, lasting relationships with growers in a highly competitive area. It’s an investment in people, in stability, and in the long-term future of Ethiopian coffee.

Process:

The supernatural processed coffees at the Banko Chelchele station are hand-sorted upon arrival, then floated to remove less dense or damaged cherries.
For this microlot, fresh cherries are sealed into carbon-fiber drums and left to ferment anaerobically (without fresh oxygen) for 7 to 10 full days at 15-18°C. This controlled environment allows the sugars in the fruit to develop far beyond what is possible in a traditional natural process, without the risk of over-fermentation.

After the 10-day drum fermentation, the soft, syrupy cherry mass is carefully transferred to raised screen beds to dry slowly and gradually. Once fully dried, the pods are moved to a cool warehouse and rested for several weeks. This final resting stage allows internal moisture to equilibrate and water activity to stabilize, preparing the green coffee for a long shelf life with vibrant, expressive flavors.

Finally, the green coffee is trucked to Addis Ababa for additional sorting and final preparation for export.

Ethiopia Yirgacheffe Supernatural

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