This year’s selection from Gedeb leans into the bright, crisp, and clean end of the spectrum. A lifted profile layered with soft florals and light fruit—think ripe peach, tropical notes, and a wash of stone fruit complexity.

Cherries are hand-picked at peak ripeness. Fermented underwater for 24 to 48 hours. Dried slowly on raised beds for 10 to 14 days.

The work comes from Worasa Mijane and his son, Daniel—both natives of Gedeb. Worasa began processing in the early 2000s at his original site in Worka Sakaro. A second station followed in 2013, when the two established Halo Hartume just west of the first.

Yirgachefe is where the washed process gained international attention—introducing the world to the clarity, florals, and citrus typical of high-grown Ethiopian coffee. SEY continues to look to this region for some of the most iconic profiles in the category.

What is the roast recency?

SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.