BEST SERVED AS

// SPECIAL SMALL PRODUCER RELEASE

REGION:
Gedeo, Gedeb, Yirgacheffe 

PRODUCER:
Small Producers of Gedeb (Chelbesa Wet Mill)

ELEVATION:
2,200masl

VARIETALS:
JARC Varieties 74112, 74110 & 74158

PROCESS:
36-72 Hour Ferment Washed

TASTING NOTES:
Caramelised Fruits, Manuka Honey, Rum & Raisin

ORIGIN INFORMATION:
Gedeb sits just south of Yirgacheffe in Ethiopia’s Gedeo Zone and is known for producing coffees that taste a lot like classic Yirgacheffe profiles—floral, vibrant, and clean. The coffees grown here mostly come from JARC varieties like 74110, 74112, and 74158, along with local heirloom types such as Weleshu, Kudume, and Dega. Gedeb is full of smallholder farmers, many of whom are well known for the quality of their coffee. Most of them farm less than 5 hectares, and instead of measuring land by area, they often count the number of coffee trees they grow.

Farming here is traditional—coffee is grown among other food crops in garden-like setups, and most of it is organic by default because of the natural way it's grown.

At the Chelbesa washing station, only ripe cherries are picked and carefully processed. They’re fermented in concrete tanks for 36 to 72 hours, then sorted and graded before drying. Drying happens on raised African beds, with shade provided during the hottest hours of the day and regular turning to make sure everything dries evenly. This takes around 8 to 12 days, with the beans finished once they hit about 11.5% moisture content.

BREW RECIPE ESPRESSO
PRESSURE / Pre-infuse for 4s
TEMPERTURE / 94°
DOSE / 21g
BASKET / VST 22g
YIELD / 50-55ml
TIME / 28-32s
RATIO / 1:2.5

BREW RECIPE FILTER / V60
TEMPERATURE / 98-100c
DOSE / 22g
WATER TOTAL / 365g
BLOOM / 1:00
BREW TOTAL / 3:45
RATIO / 1:16.5