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Catalog/Ethiopian Gadeb Yirgacheffe Natural
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Ethiopian Gadeb Yirgacheffe Natural
Black Powder CoffeeIncluded ($30/month)
On the subscription, not a one-off shop price.
lightEthiopia
fruit-forward
Anaerobic coffee is a style of processing, in which the green coffee is sealed in tanks, deprived of oxygen, then ferments for 48 to 72 hours. This brings out many fruity notes from the coffee bean, resulting in an even lower acid coffee, with a lot of natural sweetness, and fruit-forward flavor. This coffee reflects the biodiversity and high-elevation conditions of Gedeb, cultivated at altitudes reaching 2,200 meters above sea level.
Heart it if you’d brew it, or pass.
Brew it
What low acidity means
Ethiopian Gadeb Yirgacheffe Natural is a low-acidity coffee from Guji, Ethiopia. The cup is smooth and mellow rather than snappy.
- French press, auto drip, or espresso let the body and sweetness lead.
- You don’t need a brew method that hunts for sparkle.
- Pour-overWater poured by hand through paper. This coffee opens slowly, and the brighter notes stay easy to pick out.
Read more
How to pour over Ethiopian Gadeb Yirgacheffe Natural. It is a low-acidity coffee from Guji, Ethiopia.
You’ll need
- Pour-over dripper
- Paper filter
- Medium-fine grind
- Kettle
- Scale
- Rinse the paper filter and dump that water.
- Use about 1g of coffee for every 16g of water.
- Bloom with twice the coffee’s weight in water for 30 to 45 seconds.
- Pour in slow circles and finish around 3 to 4 minutes.
- DripA paper filter and a steady pour. This coffee is meant to taste smooth and even, without the weight of a press.
Flavor profile
Ethiopian Gadeb Yirgacheffe Natural tastes mostly fruity.
Fruity×1
fruit-forward
Ripe fruit. Berries and stone fruit taste juicy and sweet, not sharp.
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