S&W Craft Roasting

Ethiopia Anaerobic Natural Lemongrass Co-ferment Banko Chelchele

From smallholder farmers around Banko Chelchele in Gedeb Woreda, Gideo Zone (1950–2300 masl), this coffee undergoes a high-intervention anaerobic fermentation: fresh cherry sealed in drums with lemongrass cuttings from Lake Hawasa's shores ferment oxygen-free for 10 days at 15–18°C, then dry on raised beds for 15–20 days. The result is a complex natural with prominent green tea, lemongrass, violet, and hibiscus aromatics—flavors built by controlled fermentation rather than chance. The deliberate co-ferment with local botanicals creates new esters impossible in traditional naturals, making this a standout for those seeking layered, aromatic Ethiopian coffees.