Yirgacheffe Gedeb

This is one of the lots that are part of our direct treatment action in Ethiopia, an origin known as the birthplace of coffee. Its optimal terroir and climate mean that coffee trees grow wild, developing native varieties unique in the world.

Yirgacheffe is a region within the Gedeb area, notable for the distinctive florality that has characterized the Yirgacheffe type coffee, with juicy and large cherries, but the final bean is small, compact and full of these complex flavors. There are many factors that contribute to the uniqueness of Ethiopian coffee and one of them is the environment in which the plants grow, mostly within lush native forests, which is why most Ethiopian coffees are organic by default.

The cherries are sorted by hand, distinguishing between ripe and unripe ones, by farmers before processing. Once pulped, they are left to ferment for 36 hours. They are then soaked in new clean water for approximately 6 hours to finally be dried for 15 days on raised African beds.

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