The Rue fermentation method adds a layer of complexity to the flavor profile, offering vibrant, floral, and herbaceous notes that distinguish it from other processing styles. It represents both a respect for traditional Ethiopian botanical knowledge and a forward-thinking approach to innovation in specialty coffee production.
This is a unique fermentation method inspired by traditional Ethiopian botany
In the Gedeb Chelchele area of Ethiopia’s Gedeo Zone, a distinctive coffee processing method known as Rue anaerobic fermentation has been introduced. This innovative technique incorporates the Rue plant (Ruta chalepensis), a traditional Ethiopian herb, into the fermentation process to impart unique aromatic and herbal notes to the coffee.
The process starts with the careful handpicking of ripe coffee cherries, a time-honored tradition in the region. Once harvested, the cherries are placed in sealed fermentation tanks along with freshly harvested Rue, creating an anaerobic (oxygen-free) environment. In this controlled setting, the cherries ferment for 10 days at temperatures maintained between 15°C and 18°C.
Following fermentation, the coffee is removed from the tanks and transferred to raised drying beds, where it undergoes a slow drying process lasting up to 28 days. During drying, the cherries are regularly turned to promote even airflow, prevent mold, and avoid over-fermentation. Moisture content is consistently monitored using moisture meters to ensure precision and stability.
After drying, the coffee is moved to a local warehouse for sorting and quality control. Final processing—including cleaning, density separation, and screen size grading—is conducted at a dry mill facility in Addis Ababa. Any foreign materials are removed to ensure export readiness. The finished coffee is then packaged in Ecotact-lined jute bags, with reference samples taken for cupping and evaluation before shipment.
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The farm Chelchele
Chelchele is located in Gedeb Woreda, Gedeo Zone, in Ethiopia's SNNPR region—an area renowned for exceptional coffee. Its high altitude, fertile soil, and ideal climate make it perfect for growing premium beans. Coffee is central to the community’s livelihood and identity, with families relying on it for income and coming together during harvest, reflecting a strong tradition of unity and pride in coffee farming.
Altitude
2000 Shady
Middle Forest
Meet Metad
A few words about Metad
Metad was created at the initiative of a family long involved in coffee production, since the grandparents of its founder, Aman Adinew, were themselves coffee producers and traders. Before Metad, Aman Adinew was President of the ECX (Ethiopia Commodity Exchange).
He created Metad with other members of his family who were American citizens, but who, like him, had chosen to return home driven by a desire to develop an efficient, quality business. Aware of the potential shortcomings of the Ethiopian coffee sector, they have chosen to promote remarkable coffees while focusing on traceability, ensuring better recognition of the products of their region.
METAD supports various local social and environmental projects. It organises regular training courses and pays coffee farmers advances, making their situation more stable. The group has also distributed over 600,000 coffee seeds to the farmers it works with. More generally, METAD has helped to build roads and provided funding for new primary schools, covering all expenses for 800 pupils (equipment, teachers’ wages, etc.). It offers scholarships for 105 disadvantaged students in the region of Gedeo, and runs projects aimed at supporting farmers’ wives, particularly in terms of disease prevention and screening.
Coffees of Metad
A washed coffee of Q1 quality, certified organic
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