Yirgacheffe Gelana Abaya Natural - Ethiopia
We love the fruity notes of this coffee as a pour-over or through the moccamaster, we also enjoy it as a flat white or even piccolo latte. It's a bit of a motley looking roast due to the processing method, but the taste makes up for it!
- REGION: Guwe, Guji Zone, Oromia Region
- VARIETAL: Heirloom
- PROCESS: Natural
- ALTITUDE: 1920 – 2200 masl
- MOISTURE: 10.7% (green coffee)
- DENSITY: 69.1 g/ml (green coffee)
Importers Cup score: 86.75
Gelana Abaya is another gem of a sub-region in the SNNPR region. This area is nestled between Lake Abaya on the west and the town of Yirgacheffe on the East. Gelana Abaya Woreda produces some of the best naturals in Yirgacheffe. Home to the Tore people the region counts more than 9,000 small producers with plots averaging 3.5 hectares. The Guwe washing station was established in 2015 and has 30 permanent and 300 temporary members during peak harvest. The growing region is less than 12km from the mill itself. The region sees an average rainfall of 1100 – 1400mm.
Most producers interlace their coffee with other crops such as maize, beans & sugar cane. While these producers are not certified, they practice organic farming, using no chemicals on their plots they instead recycle discarded coffee cherry as compost.
Producers will carry their ripe cherries to the Guwe wet mill. Once received at the mill the coffee is given a second pass to ensure that only the best, ripe cherries are dried. According to the common Yirgacheffe practices the coffee is covered during the peak of the day (11am-3pm). Gelana Abaya’s methods differ, in that the coffee gets an extended open period in the evening, as late as 11pm. These practices and the local climate, allow the coffee to be dried carefully for 15-21 days.