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HomeCoffeesBanko Chelchele - Washed Process - 2025
Gedeb · Ethiopia

Banko Chelchele - Washed Process - 2025

Washed, grown at 1900 to 2300 masl

Roasted by Passenger Coffee

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryPassenger Coffee· Lancaster, USA
Washing StationBanko Chelchele washing station, Gedeb, Ethiopia✓
Producer—
ProcessWashedThis washed process Reserve Lot selection comes from the Banko Chelchele washing station, which collects and processes cherries from the harvests of multiple smallholder farmers located near the town of Chelchele in Ethiopia's Gedeb district✓
Harvest2025≈
Altitude1900 to 2300 masl
ClimateTemperate oceanic
Varieties—
Roast—
Tasting notesfloral honey, vanilla, toasted coconut, white peach, tangerine, melon✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

6NOTES
  • floral honey
    Sweet › Brown Sugar › Honey
  • vanilla
    Sweet › Vanilla
  • toasted coconut
    Fruity › Coconut
  • white peach
    Fruity › Peach
  • tangerine
    Fruity › Citrus
  • melon
    Fruity

Supply Chain

  1. Washing Station

    Banko Chelchele washing station, Gedeb, Ethiopia

  2. Harvest

    2025

    stated by the roaster, no harvest year to match on

  3. Roastery

    Passenger Coffee

  4. Coffee· viewing

    Banko Chelchele - Washed Process - 2025

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

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Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1900 to 2300 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability