Extremely pure and complex coffee, where delicate aromas of peach, bergamot and peach are intertwined. At the first sip, we taste exceptional sweetness. Coffee has a medium body and is given freshness by elegantly balanced acids. The ending is flower fruity. In the center of Kochere, lies Chelelekt, a place that changed the image of Ethiopian coffee forever with the introduction of the first coffee processing station in 1990. Chelelect is not just a name; represents a turning point in the history of Ethiopian coffee. In 1990, the establishment of the first coffee processing station in Chelelek marked the beginning of a new era. Prior to that, most Ethiopian coffee was processed by a natural (dry) method that is delicious, but often lacks the clarity and consistency that demanding coffee lovers are looking for. The wet process, pioneering at the Chelektu process station, involves close quality control from the cherry to the final grain. Coffee varieties of local species, including Kurume, Dega and Wolisha, thrive in the Chelelekt area at an altitude of 1900 meters, contributing to its unique taste.