Additional information

Most farmers in Gedeb cultivate coffee on less than 5 hectares, often counting their farms by the number of trees. Farming is traditional and
organic by default, with coffee grown in small, intercropped “coffee gardens” without synthetic fertilizers or pesticides.
Though Gedeb is in the Gedeo Zone, it’s coffees are often labeled “Yirgacheffe” due to their similar cup profiles. The region is home to local
landrace varieties and improved cultivars developed by the Jimma Agricultural Research Centre (JARC), known for balancing disease resistance,
yield, and quality.
Coffee is handpicked by families, selectively harvested, and processed at washing stations. After pulping, it’s fermented for about 24 hours, then
washed, density-graded, and soaked to remove mucilage. Drying takes 10–14 days on raised beds under shade, with careful turning and hand
sorting to ensure quality.
This meticulous, hands-on process results in a cup that reflects the care and tradition of the region.