ETHIOPIA gedeb

FLAVOR PROFILE

FLORAL, CLEAN, TEA - PEACH, BLACK TEA, LEMON, HONEY

ORIGIN

GEDEB, YIRGACHEFFE, ETHIOPIA

FARM

YIRGACHEFFE GEDEB SITE

FARMER

COOP LOT

PROCESSING

WASHED

VARIETY

ETHIOPIAN HEIRLOOM

BUTTER

1000-1750

PURCHASE

SUCAPHINE

FOB

TRANSPARENT REPORT

7/10

The Gedeb region is administratively located in the Gedeo zone , but when it comes to coffee, climate and soil don't always cooperate with political borders. This coffee is also often called "Yirgacheffe" because the profiles of the coffees grown in this area are very similar to those of the Yirgacheffe region.

Most of the coffees grown in Gedeb are local varieties (which are often called Ethiopian heirloom).

Most farmers in the region farm on less than 5 hectares (many size their coffee farm by trees rather than area). Cultivation methods remain traditional. Coffee is grown as part of an integrated "coffee garden" and grown among other food crops.

Farmers typically use very little—if any—fertilizers or pesticides.

PROCESSING

All coffee is selectively hand-picked before delivery to the collection center or directly to the washing station. At the washing station, the coffee is sorted to remove damaged or unripe cherries and then delivered to pulpers for pulping. The coffee then ferments for approximately 24 hours, depending on weather conditions.

After fermentation is complete, the parchment is thoroughly washed and then sorted in washing channels, dividing each batch into two classes based on density. After sorting, the coffee is sometimes soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage.