(photos and map courtesy of Royal Coffee)

Situated in Ethiopia's Gedeo Zone, the Chichu processing station works with 600 smallholders, each cultivating an average of 3 hectares of coffee. The washed processing involves several careful steps including hand-sorting cherries upon arrival and floating them to remove low-density or damaged fruit. The cherries are depulped, fermented, washed, and then dried on raised beds for approximately 15 days. The dried parchment rests locally to equilibrate moisture before being trucked to Addis Ababa for final dehulling, sorting, and export preparation.

Our recommended brew methods are French Press and pourover for this coffee. View our recipes and our brewing instructions to learn more.

Orders will be roasted and shipped on Mondays and Thursdays.
Orders placed after 6:00 am will be roasted on the next scheduled roast day.