Gelenbaya, Washed, Yirgacheffe, Ethiopia (350g)

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Gelenbaya, Washed, Yirgacheffe, Ethiopia (350g)


Jasmine, Bergamot, Apricot sweetness and Raspberry Acidity

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Washed Yirgacheffe’s are a favourite here at Outpost and this particular example from the Chelba Mills, South East of Yirgacheffe town, is a stunning example. Ripe heirloom varietals are brought to the washing station where the cherries are graded, sorted and pulped, before being fermented in water for between 36 and 48 hours. The parchment coffee is then transferred to raised drying beds, where it’s dried for roughly 2 weeks, often being covered during the hottest part of the day to avoid excessive drying or uneven drying.

We love the jasmine undertones, bergamot, citrus and raspberry acidity in this one.

A summary of the vitals:

Region: Oromia, South East of Yirgacheffe

Altitude: 1800 - 2000 meters

Varietals: Heirloom

Process: Washed, fermented for 36-48 hours and then sun-dried (2 weeks)

Growers: 750 +/- Smallerholders (average 3.5 hectares)

Flavour notes: In the cup, look for jasmine, bergamot, apricot sweetness and raspberry acidity