The Center of Ethiopian Specialty Coffee

Gedeb is one of seven woredas (districts) belonging to the Gedeo Zone. With an elevation of around 1,800 to 2,200 meters, it sits quite high, and its subtropical climate provides ideal conditions for coffee cultivation. Coffee grown here typically has relatively small beans, taking about 2–3 months to mature, and is known for its unique sweetness. Because of its excellent environmental conditions and the community of skilled growers who gather here, Gedeb is famous for producing some of Ethiopia’s best coffee. This is why it is often called the heart of Ethiopian specialty coffee.

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About 12 km from the town of Gedeb lies Wurka–Sakaro. In the Gedeo language, Wurka means “gold,” and Sakaro refers to a large tree found in the Gedeb region. Wurka–Sakaro plays a very important role in coffee production. Coffee is cultivated across a total area of about 680 hectares, and many washing stations, including ours, are located here.

Among the three washing stations, the only privately owned one—Wuri Washing Station—is known for pursuing diverse processing methods. Last year, for example, Wuri attempted Ethiopia’s first-ever anaerobic fermentation processing, which generated considerable buzz in the 2016 WBC (World Barista Championship) community.

We use the phrase “high altitude” with confidence when speaking of Gedeo. In fact, after spending significant time in the region, we came to understand firsthand why the local people take such pride in their high elevations. It also gave us insight into how coffee production in Ethiopia might evolve in the future.

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For our seasonal blend we combine transparently traded and single origin coffees to create something both delicious and dependable. For more information on the individual blend components click on the links above!

The coffee beans in this blend began as the seeds of coffee cherries - the seasonal fruit of a tropical forest shrub, grown predominantly in East Africa, Central and South America and Southeast Asia. before being roasted by us, those raw seeds had to be nurtured, carefully hand picked when ripe, fermented, dried and exported. It is a long supply chain fraught with difficulties - that sip of coffee you're enjoying began a long way away and is the result of the hard work of many people.

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