IN THE CUP
Discover the flavor profile of our Ethiopia Yirgacheffe Gedeb. This coffee offers excellent clarity and structure, delivering a very clean cup. Expect delicate floral notes reminiscent of elderflower, layered with grape-like sweetness and subtle hints of nectarine. The washed processing method enhances the coffee’s natural brightness and refined flavor profile.
STORY BEHIND THE CUP
This coffee comes from smallholder farmers in Gedeb, a high-altitude district in Ethiopia’s renowned Yirgacheffe region within the Gedeo zone. The area is celebrated for producing some of the world’s most sought-after coffees.
Coffee is grown under natural shade from trees like zigba, kererro, and enset, alongside food crops such as potato and soybeans. Ripe cherries are handpicked and delivered to local washing stations for processing.
At the station, cherries are sorted by density, pulped, and fermented for 48–72 hours. After washing and flotation to remove defects, the coffee is dried on raised African beds for 8–15 days, with regular turning to ensure even drying. The parchment is dried to a target moisture content of around 11.5%. This precise process highlights the clarity, balance, and quality characteristic of Gedeb coffees.
BREW GUIDE
Pour Over
Brewing Equipment: Hario Switch
Dose: 20g (Ratio: 1:15)
Water: 300ml (93°C)
1. Pour in a circular motion for 15 seconds to allow the coffee to bloom.
2. At 30 seconds, add water up to 150ml with a gentle circular pour. Let sit for 15 seconds.
3. At 60 seconds, pour slowly in the centre until 1:30.
4. Release the valve, then slowly pour the remaining water until you reach 300ml total.
