Region: Chelbesa, Gedeb
Variety: Mixed Heirloom
Process: Washed
Altitude: 2200m
Notes: Peach, bergamot, brown sugar.

Ethiopian coffee production is profoundly influenced by the country's three main seasons. The Bega season (October-January) is the long dry period, crucial for coffee harvesting and processing. The Belg season (February-May) brings the first rains, essential for coffee flowering and early fruit development. The Krempt season (June-September) sees heavy rainstorms from the east, crucial for the later stages of coffee fruit development and ripening. By the end of September, the rains cease abruptly, allowing the coffee fruits to ripen, leading to a bustling harvest period by November. 

The washing station in Chelbesa (Kebele), Gedeb (Woreda), plays a crucial role in processing high-quality coffee. The region is predominantly Christian, with both Protestant and Orthodox followers. 

The Chelbesa, Gedeb coffee lot, grown at an elevation of 2200m, encompasses a total parcel size of approximately 38400 kg. The best cherries are chosen, floated, and pulped. The coffee is then fermented in fermentation tanks without water and dried for 10-15 days. This processing method ensures the highest quality of coffee. Once dried and stored, the coffee is transported to Moplaco in Gerji, Addis Ababa, and then moved to Djibouti via train for export.