Ethiopia Bekele Gemeda - Washed Yirgacheffe

We Taste - Cranberry candy, brûléed grapefruit, jasmine

Bekele Gemeda's Heirloom Ethiopia varieties win awards, and it's easy to taste why. Grown on his two farms near the village of Worka in famous Yirgacheffe, the perfectly cool, higher elevation microclimate allows these selected varieties to develop a distinctive floral, fruit-forward character.

Open air fermentation builds a sparkling cranberry character, while thorough washing and drying distill elegance into the sweet and fruit-forward gem before you. Light roasting preserves what is tart and sparkling about this perfumey single farmer lot. Expect stone fruit like peach, a lemon-like acidity, and jasmine floral aromatics, especially a few weeks off-roast.

Roast: Light - Best pass-thru brews 3+ weeks off-roast. 
Process: Washed - Picked ripe and depulped, then open air fermented for 8-12 hours. Washed and sorted, then dried on raised beds for ~10 days. 
Variety: Heirloom Ethiopian varieties
Elevation: 1,780 -2,100 masl
Location: Worka Kebele, Gedeb Town, Halo Beriti, Yirgacheffe, Ethiopia
Farmer: Mr. Bekele Gemeda
Farm Details: Garden-style, 6.5 hectare + 3 hectare plots
Producer: Halo Beriti Washing Station
Exporter: Haileselassie Ambaye Industrial PLC
Grades / Certifications: Grade 1, Single Farmer Lot
Harvest: Oct. 2025 - Jan. 2026

Brew Guides
Espresso: 1:2.8 in 26-28 sec, 93-94℃
Filter: 1:17.2, 95-95℃
Notes: Aging 3+ weeks is key, as are longer brew ratios. Espresso may want Lungo (1:3), while filter coffees tend to pop with clarity and sweetness at 1:17.0+. Too hot in temp will make for a sharp ferment character in the finish, yet just off-peak temp is still recommend due to the light roast and dense nature of the seed. Grind will need to be in the finer range for your brew method. A muddy brew bed or puck can be a tell of an overly fine grind.