Gedeb

Ripe cherries are carefully selected, pulped and wet fermented for approximately 12–24 hours.

After fermentation, the coffee is thoroughly washed and graded before being slowly sun dried on raised African beds for around 10–15 days.

This traditional process enhances the coffee’s clarity, floral character, bright citrus acidity and delicate, tea like finish

Although Gedeb is administratively part of the Gedeo Zone, its coffee is often associated with Yirgacheffe because the region shares similar climate, soils, altitude, and cup characteristics.

Most of the coffee is produced by smallholder farmers cultivating less than five hectares. Traditional farming practices are still widely used, with coffee growing as part of an integrated “coffee garden”, intercropped with food crops and other plants. The majority of farms are also organic by default, with little or no use of fertilizers or pesticides.

Local landrace varieties, commonly known as Ethiopian heirlooms, are predominant, alongside selected varieties developed by the Jimma Agricultural Research Centre (JARC). Together, these traditional farming practices, diverse varieties, and the unique conditions of Gedeb contribute to the distinctive and elegant character of its coffees.

Variety Heirloom
Process Washed
Producer Smallholder Producers
Farm Gedeb Farmers
Region Gedeb, Yirgacheffe
Altitude 2200 masl

Suggested for Filter / Espresso