Landrace
Anaerobic Natural
Gedeb Shabella

Tastes Like: Blueberry Jam, Ito En Green Tea

Origin: Gedeo, Yirgacheffe, Ethiopia

Variety: Ethiopian Landrace

Producer: Marsharsha

Elevation: 2200 masl

Process:  Anaerobic Natural

Farm and Producer

Gedeb Shabella is an Ethiopian coffee from the Gedeo area, presented here as a landrace selection grown at 2,200 meters. Its anaerobic natural preparation combines oxygen-limited fermentation with drying in the whole cherry.

Variety

Ethiopian landraces comprise locally maintained Arabica populations rather than one uniform variety. Their diversity helps explain the range of Ethiopian coffees, while growing site and post-harvest work remain important to each lot.

Processing

Anaerobic processing limits oxygen exposure during fermentation. This changes the conditions for microbial activity and can influence aroma, acidity, and texture.

Natural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.