Banko Chelchele is an exceptional coffee that is impossible to ignore, with an intensity and complexity that are truly astonishing.

The coffee comes from the Gedeb zone, already renowned for the quality of its terroir, and more specifically from Chelchele, a subregion internationally recognized for the excellence of its coffee production. Drawing on expertise passed down from generation to generation, the local community considers coffee a cornerstone of both its economy and culture.

The coffee cherries are carefully hand-picked before undergoing a cold anaerobic fermentation without oxygen for 7 to 10 days, at controlled temperatures between 15 and 18°C. This process allows unique aromatic profiles to develop. The beans are then slowly dried on raised African beds.