Etiopie Gedeb
Code: 2513/250 2513/1 2513/251 2513/2 Choose variantProduct detailed description
Roaster's Notes:
"I have a real soft spot for Ethiopian coffees, so this outstanding washed lot from Michael simply had to be part of our lineup. Its classic Ethiopian profile and the beautiful feeling it leaves after every sip are exactly why I keep coming back to coffees like this. What do you think of it?"
Washing Station: Gedeb
Country: Ethiopia
Region: Gedeo
Variety: 74110, 74112 (local landrace varieties)
Processing: Washed
Altitude: 1,900–2,300 m.a.s.l.
Harvest: December 2025
Tasting Notes: Peach, Blackcurrant, Bergamot
Recommended Brew Method: Filter
Yirgacheffe and the Jewel of Gedeb
Coffees from the Gedeb woreda, located within the world-famous Yirgacheffe region in Ethiopia's Gedeo Zone, have long been regarded as some of the finest coffees produced in Ethiopia—and the world. Gedeb is known for its exceptionally high elevations of around 2,000 meters above sea level, fertile soils, and dense native forests. The shade provided by indigenous Ethiopian trees slows the ripening of the coffee cherries, allowing the beans to develop remarkable complexity, vibrant acidity, and the elegant floral and fruity characteristics for which the region is celebrated—most notably notes of jasmine, bergamot, and black tea.
Processed with Exceptional Care
After careful hand-picking, the freshly harvested cherries are delivered to the washing station, where they undergo meticulous sorting. This particular lot was processed using the washed method and was produced from the very first cherries harvested during the 2025 season.
The processing follows a strict protocol:
- Fermentation: After depulping, the coffee ferments in tanks for 60 hours.
- Washing: The beans are then thoroughly washed with clean water to remove every trace of the sticky fruit mucilage.
- Drying on Raised Beds: The clean parchment coffee is spread in thin layers (5–10 cm deep) on traditional African raised drying beds, where it dries for 7–10 days.
A Strict Drying Routine
To preserve the coffee's exceptionally clean cup profile, every stage of drying is carefully monitored. Workers regularly turn the coffee to ensure even drying, while the beds are managed according to a precise daily schedule:
- 3:00 AM – 12:00 PM: Drying beds remain open, allowing the coffee to dry naturally.
- Midday: When the sun reaches its peak and temperatures are highest, the coffee is covered to protect the beans from excessive heat and overly rapid drying.
- 2:00 PM – 5:00 PM: The beds are uncovered again for the afternoon drying period.
- Night: The coffee is carefully covered to protect it from cold temperatures and overnight or early morning dew.
This uncompromising attention to detail ensures that every bean reaches the roastery—and ultimately your cup—just as nature intended: complex, exceptionally clean, and beautifully aromatic.
Additional parameters
| Category: | Coffee |
|---|---|
| Taste preference: | Fruity coffee |
| Type of preparation: | Filters |
| Země původu: | Etiopie |
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