2026 Gedeb Washed

Picking in Gedeb starts before the heat does. Smallholder families carry cherry down to the washing station in the late morning, where it is sorted twice by hand before it ever touches water. Thirty-six hours in the fermentation tank, a long wash in mountain spring water, then ten slow days on raised beds — turned every few hours so the parchment dries evenly. It is the least dramatic process in coffee, done very carefully, and that is the point: nothing stands between you and what this valley tastes like. Washed Yirgacheffe is where many of us first understood that coffee could taste like flowers. This lot is that first cup, again.