Etiopia - Edn Pineapple

Suitable for all filter brewing methods (V60, Solo Dripper, AeroPress, Chemex, French press, Clever Dripper...).

This coffee comes from the village of Banko Chelchele, located in the Gedeb area, within the renowned Yirgacheffe coffee region. Coffee farming here is deeply woven into the everyday life of the community, and local families rely on it as their main source of income.

During harvest, the whole community comes together for picking and the steps that follow. Local smallholders work under the umbrella of EDN Ethiopian Coffee Export PLC. This approach allows EDN to work directly with producers, offering financial support, subcontracting opportunities, and premium prices. The model is designed to maintain strict quality control from farm level through export, while building strong community relationships and supporting sustainable production.

Coffee trees grow here at high elevations on well drained, fertile red clay soil, and the area receives about 1200 to 1599 mm of rainfall annually. This creates ideal conditions for slow ripening of coffee cherries.

1. Picking and sorting: Harvest runs from October to December. Farmers hand‍-‍pick only perfectly ripe coffee cherries, which is key for consistency and the final quality of the lot. The cherries are then delivered to the processing station in Banko Chelchele.
2. Special anaerobic fermentation: Selected ripe cherries are placed into sealed tanks with no access to air. Specific plants or fruit are added to the cherries. In this controlled, oxygen‍-‍free environment, fermentation takes 5 to 10 days. The team experiments with several profiles, including fermentation with rue, Lippia abyssinica, pineapple, rosemary, or lemongrass. This natural process of sugar breakdown in a closed environment strongly shapes the coffee’s unique flavour profile.
3. Drying: After fermentation, the coffee is dried whole, including the skin and pulp. Cherries are spread on raised beds in the sun, where workers regularly turn and rake them to ensure even moisture reduction. Raised beds improve airflow, and during this stage employees manually remove any defects.
4. Dry hulling and cleaning: The dried coffee is transported to a warehouse in Addis Ababa, where the beans are hulled to remove the dried skin. They are then sorted by density and screen size and cleaned of stones and impurities to meet export standards.
5. Packing and logistics: Beans are packed into jute bags with a protective plastic liner. A control tasting (cupping) takes place before shipment. The coffee is then transported to Indode/Modjo and subsequently to Djibouti for final export.

Thanks to precise control of the entire chain and experimental fermentation, the coffee gains extraordinary complexity and a remarkably clean, layered expression.

This lot contains Ethiopian selections (varieties) 74112 and 74110. These varieties were selected by research centres for their excellent adaptability and high quality potential. In the cup, they show a delicate yet structured body, with roasted pineapple and blueberry cheesecake.