Speciality Coffee

Single Origin - ETHIOPIA: Gidey - 100% ORGANIC Arabica


Speciality Coffee

Single Origin - ETHIOPIA: Gidey - 100% ORGANIC Arabica


  • We're back with another Ethiopian coffee, this time Gidey, which has an impressive score of 89 on the cupping table. Typical of this country's coffee, it's a vibrant and floral bean that's beautifully balanced. Those people unfortunate enough to know me, will tell you how I'm a huge fan of Ethiopian coffee and I've been playing around with this one. (I'm also a massive fan of Sybil Fawlty, but never been fortunate enough to play around with her). Of course, it's expectional as a pour over, but I've actually been trying it as a stove top and it's tremendous: surprisingly subtle and super-tangy. It demands a roast profile that like Sybil is somewhat demanding, but is ultimately worth all the effort. 

    You'll be Gidey with excitement for this bean ... hmmm... I'll get me coat!

    Rin recommends: a pour-over brew method to highlight the subtleties of this incredible single origin. Perfect for Aeropress / Chemex / Softbrew.

  • ETHIOPIA - Gidey
    ALTITUDE – 1840 - 2130 masl
    LOCATION – Limu Kossa. Oromia
    PREPARATION – Washed (Organic)
    VARIETY – Heirloom
    OWNER - Gidey Berthe Retta
    HARVEST – November - December

    Growing happily amongst the native forest are the healthiest and happiest coffee trees you’ll see anywhere in the world. Organic production is widespread in Ethiopia where in many countries this is completely unviable due to pervasive disease. It may be the diversity afforded by the forest growing environment slows the spread of disease. There are many contributing factors to the uniqueness of Ethiopian coffee from the growing systems to the diversity of varieties. The result is a country filled with coffee that is some of the best quality in the world.

    Gidey Berhe is the owner of Limu Kossa Agro Industry PLC. It’s not a very catchy name for a coffee farm, so we have decided to name the coffee after the man himself. Located far in the West of Ethiopia in an area known as Limu Kossa, Gidey farms his coffee on a 350 hectare farm that sits at 1840-2130 meters above sea level. The farm is meticulously maintained, from the trees to the signs dividing the lot sections on the farm. The land was once wild bush and has been thinned slightly to accommodate the coffee but the feeling of quiet solitude pervades amongst the native trees.

    The coffee is picked by 400 seasonal workers that can be found singing happily as they go about their work. At the farms collection station, green cherries are sorted out before their bags are weighed for payment. The green cherries are dried as naturals and sold to the local market.

    The mill processes around 20,000kg of cherry per day during the peak of the season. The coffee dried for 24 hours under cover before being placed in the full sun for a further 7-10 days.

    Very floral notes of lemon and peach with lingering jasmine finish


    These varieties most
    resemble the Typica variety though
    there is no exact way of tracing their
    development. There are now over 1000
    different heirloom varieties growing in
    the Wild Forests of Ethiopia and the
    first steps to separating them into lots
    are underway. These varieties are
    responsible for some of the most coveted
    cup profiles in the world – florals,
    citrus, cocoa, tea, wild berries

Customer Reviews

Based on 1 review Write a review