Ethiopia Yirgacheffe, Gedeb, Worka Hurea - SINGLE ORIGIN Microlot

Ethiopia Yirgacheffe, Gedeb, Worka Hurea - Anaerobic Natural Process

International shipping available

Yirgacheffe is a renowned coffee growing region in the Gedeo zone of southern Ethiopia and home to some of the most sought-after and celebrated coffees in the world. The region is characterised by coffee grown at high elevations which allows for a longer maturity period. In turn this allows for an increase in the development of sugars and acids, increasing the complexity of the final coffee.
This specific lot was produced by the Lalesa Coffee Drying Station, together with smallholder coffee growers based in and around the villages of Hurea, Haloberiti and Udeyi in the Gedeo Zone, Gedeb district, Yirgacheffe. Quality cherries are selected from 115 growers living in the area who cultivate coffee from small plots of land alongside food crops.
Processing steps:
• Select ripest cherries (Brix content >18)
• Float cherries to remove defects
• Ferment cherries anaerobically in plastic tanks for 110 hours
• Remove cherries from fermentation process and place on shaded drying beds for approximately 25 days

Tasting:  Floral, stewed berries, red liquorice and dark chocolate

Region: Yirgacheffe, Gedeb, Worka Hurea

Farm: Various Gedeb district farmers

Altitude: > 2200 metres above sea level

Varietal: Mixed heirloom / Ethiopian landrace

Grade: 1

Wet Mill: Lalesa washing station

Process Method: Anaerobic Natural

Crop Year: 2025 / 2026

Brewing Suggestions

Pour Over Recipe - please feel free to experiment (credit: James Hoffmann):

• Water Temp - 95°c
• Dose -18g, grind - medium fine (39 - 45 clicks on a Varia hand grinder or 21 - 28 clicks on a Comandante hand grinder)
• Pour -
  • 00:00 - Bloom - 45g water
  • 00:45 - Pour to 180g
  • 01:35 - Pour to 300g
  • 02:05 - Stir the surface gently once with a teaspoon and give the V60 a gentle swirl
  • 03:10 - Done - Enjoy your cup (Thanks Henri!)

Espresso:

Peak Brewing: 7 – 35 days post roast date

Brewing Ratio: 44% (1:2.25) i.e. 20g dose = 45g extraction yield

Extraction Time: 28– 32 seconds

Temperature: 93 degrees Celsius

What is Specialty Coffee?