From the heart of Gedeb in Yirgacheffe, this lot is grown by 915 smallholders across Chelbesa, Danche, Chelchele, and Kubi. Each farmer tends tiny plots, balancing food crops, cash crops, and coffee with care.
Only the ripest cherries make it to Chelbesa Washing Station, where they’re pulped and left to ferment for 96 hours. Once washed, the beans are spread on raised drying beds, turned regularly, and dried over 12+ days until they hit 11% moisture — capturing the bright, complex flavours this region is known for.
You’ll find classic flavours of Ethiopia within; smooth bergamot, strawberry, and a citric lemon finish.
