This Supernatural lot from Banko Chelchele is super fruity in all the best ways. Think juicy strawberry, stone fruit, and a cup that’s as vibrant as it is sweet. It’s the kind of flavour profile that first made baristas fall head over heels for Ethiopian naturals, and it still delivers that same spark of excitement today.
The magic happens at the Chelchele station in Yirgacheffe, where ripe cherries are carefully hand-sorted, then sealed into carbon fibre tanks for up to ten days of oxygen-free fermentation. After this slow transformation, they’re dried on raised beds to lock in all that fruit-forward intensity. The result is a cup that tastes like summer in coffee form, layered, lively, and full of character.
Behind it all is EDN Ethiopian Coffee, an independent group that invests in farmers and supports hundreds of seasonal workers. Their commitment to both quality and community means every sip carries more than just flavour, it carries the care and craft of the people who made it possible.
