This coffee comes from the Chelchele washing station, which is in the district of Kochere, in the Yirgacheffe region.
Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt.
Coffee is then processed, usually washed or natural, by the washing station and dried on raised beds. The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season.
The Yirgacheffe region is plentiful with thick vegetation, a product of the warm tropical climate with moderate wet and dry seasons. Most coffee is shade-grown by small producers using organic practices. Coffees are cultivated from 1600 to 2400 masl in these highlands.
The multitude of micro-regions creates complex profiles depending on the washing station a particular coffee is from.