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Ethiopia

Gedeb

Delicately perfumed florals and soft citrus create an excellent example of the Yirgacheffe profile in this lot by the METAD group.


  • The perfumed florals in this lot are some of the finest we have experienced recently.
  • Coffee expression
    A floral & balanced coffee
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  • Whole Bean Coffee
    250g (8.8oz) or 1000g (35.3oz)
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Regular price
$20.00

incl. vat/tax

Sale price
$20.00

incl. vat/tax

Regular price
$20.00
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Unit price
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Out of season
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Producer
METAD

Varietal
Heirloom

Process
Washed

Our first fresh crop Ethiopian of the season; Gedeb’s perfumed florals are a perfect example of why we value these coffees so highly.

Yirgacheffe

Gedeb

Gedeb is produced by METAD, a family-run business driven by three brothers, Michael, Aman and Tariku Adinew. They own several mills in the Oromia region, including in some of the most iconic Ethiopian coffee towns, like Yirgacheffe. METAD encourage and provide training in environmentally sustainable farming practices; many of their coffees are certified organic.

The conditions in Yirgacheffe lead to some of the highest quality raw material in the coffee belt.

Gedeb

Halo Beriti

This lot comes from one of METAD’s largest washing stations in the Gedeb region, at Halo Beriti. METAD have a very in depth and precise system of traceability, making sure that coffee delivered from different towns and on different days is kept separate throughout the process. Therefore, we know that this lot comes from farmers around the village of Halo Beriti itself, and that it is grown between 2100 and 2300 masl.

Ethiopia’s mode of growing, with a high level of biodiversity, healthy fertile soils, and excellent climatic conditions lead to some of the highest quality raw material we find anywhere in the coffee belt. This means very little influence from process on the final cup is required, which this very clean washed lot illustrates perfectly. In the cup, this leads to a highly concentrated sweetness like tinned fruit, while maintaining the citrus and floral character that we so enjoy in Ethiopian coffees. Here, the florals are incredibly perfumed and delicate, some of the finest we have experienced in recent memory.

Produced by the family-owned METAD group.

Heirloom

How coffee grows in Ethiopia

In Ethiopia, coffee still grows semi-wild, and in some cases completely wild. Apart from some regions of neighbouring South Sudan, Ethiopia is the only country in which coffee is found growing in this way, due to its status as the genetic birthplace of arabica coffee. This means in many regions, small producers still harvest cherries from wild coffee trees growing in high altitude humid forests, especially around Ethiopia’s famous Great Rift Valley.

There are three categories of forest coffee growing in Ethiopia, Forest Coffee (FC), Semi-Forest Coffee (SFC), and Forest Garden Coffee (FGC), with each having an increasing amount of intervention from coffee producers. Forest coffee makes up a total of approximately 60% of Ethiopia’s yearly output, so this is a hugely important method of production, and part of what makes Ethiopian coffee so unique.

Throughout all of these systems, a much higher level of biodiversity is maintained than in modern coffee production in most of the rest of the world. This is partly due to the forest system, and partly down to the genetic diversity of the coffee plants themselves. There are thousands of so far uncategorised ‘heirloom’ varieties growing in Ethiopia; all descended from wild cross pollination between species derived from the original Arabica trees. This biodiversity leads to hardier coffee plants, which don’t need to be artificially fertilised. This means that 95% of coffee production in Ethiopia is organic, although most small farmers and mills can’t afford to pay for certification, so can’t label their coffee as such. The absence of monoculture in the Ethiopian coffee lands also means plants are much less susceptible to the decimating effects of diseases such as leaf rust that have ripped through other producing countries.

Technical Data

  • Producer

    METAD
  • Region

    Yirgacheffe
  • Altitude

    2200 masl
  • Varietal

    Heirloom
  • Process

    Washed
  • Harvest

    December 2021

Washed Process

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade.

The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavour that developed in the cell structure of the seed prior to processing.


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Thailand

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Graven 20

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

Borggade 4F

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 07:00 - 18:00

Sun: 07:00 - 17:00

152 2nd Ave

New York

United States

Opening Hours:

Mon - Fri: 08:00 - 18:00

Sat - Sun: 09:00 - 18:00

813 Charoen Krung Rd, Talat Noi, Samphanthawong

Bangkok 10100

Thailand

Opening Hours:

Mon: Closed

Tue - Fri: 08:00 - 17:00

Sat - Sun: 09:00 - 18:00

Contact

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Roastery

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us in the chat.

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

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