Ethiopia Yirgacheffe Gedeb Kurume Washed 2015


Bean name Ethiopia Yirgacheffe Gedeb Kurume Washed 2015
Country Ethiopia
Region Yirgacheffe
Other info Varietal: Kurume


The growing region of Yirgacheffe in central southern Ethiopia is world famous and has some amazing plant stock. This coffee comes from 800 smallholders in the town of Gedeb, which is about 40km south of Yirgacheffe (Irgachefe) town heading towards the Kenyan border at an altitude of around 1,900 - 2,100 metres above sea level.

Many thousands of bags marked ‘Yirgacheffe’ are sold every year but there may be significant differences between them in terms of cup quality, selecting by cupping cuts the wheat from the chaff, and this one was very special on the cupping table. It has been classified as a Q-grade Grade 1 fully washed coffee by the Ethiopian Commodity Exchange Central Liquoring Unit which really highlights it as an extra special lot.

The varietal is one we don't often see around these parts, indigenous Ethiopian varietal. Smaller in size than other typica/heirloom beans but are very sweet in the cup, also giving a very aromatic cup.

Processing wise ripe cherries are delivered to mill where they're graded, sorted, de-pulped and then fermented underwater for between 36 - 48 hours. The fermentation time varies depending on temperature, humidity and other local factors that the team at the mill know all about. Parchment is sorted in washing channels, and then placed onto raised African drying tables (bamboo tree and mesh wire). The drying period generally lasts for up to 2 weeks until the moisture level of the coffee reaches 12% or lower.

In the cup it's all about the fruit, loads of apricot up front which is backed up by buckets of fruit sweetness. The acidity is lower than you might expect from a washed Ethiopian, I'd even go as far as to call it soft. In the finish it's super delicate, there's a real floral edge with hints of jasmine.

Country: Ethiopia
Region: Yergacheffe
Town: Gedeb
Varietal: Kurume
Processing: Fully Washed
Producers: 800 smallholders, with up to 2 hectares each
Altitude: 1,900 - 2,100 m.a.s.l.
Soil: Red brown, depth of over 1m.
Rainfall: 1,980 mm per year, 8 months rainy, 3-4 months dry
Temperature: Averages 21ºC

Roasting Information
Nice and light, a good solid medium roast but nowhere near second crack.

"Quick Look" Guide
Apricot, fruit sweetness, delicate, floral, jasmine, sweet.

Good filter?

Good espresso?

Cupping notes

Clean cup 7/8
Sweetness 8/8
Acidity 5/8
Mouthfeel 6/8
Flavour 8/8
Aftertaste 6/8
Balance 7/8
Overall 7/8
Correction +36
Total 90

« Back to Coffee Archive