Gersi, Yeast Fermented Natural, Ethiopia

Orange Wine, Passion Fruit, Cranberry

Producer: Small Holder Farmers Origin: Yirgacheffe, Ethiopia Varietal: Heirloom Elevation: 2200 masl

This grade 1 microlot is from Idido Gersi station in Yirgacheffe district. This lot was naturally processed with an extended cherry fermentation with yeast cultures added to the fermentation vessel.

The Region

Idido Gersi washing station is located in Idido village (or 'kebele'), Yirgacheffe district and processes cherries from local smallholder farmers cultivating between 1,900 and 2,200masl. 

Over a number of years the Yirgacheffe region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying these present as juicy and jammy stone-fruit flavours, floral notes and chocolate with a creamy body.

The Process

Shade grown cherries are delivered to the mill for careful sorting, to select only the ripest. The cherries are then fermented in sealed and valved tanks with additional yeast cultures to accelerate and augment the natural fermentation process. The cherries are then dried in the sun on raised African beds for up to 21 days. In the daytime they are raked and turned periodically to ensure a consistent drying process. The cherries are covered between 12pm and 3pm to protect them from sun damage and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is milled, graded, sorted and thoroughly handpicked, before being bagged in GrainPro for export from the port of Djibouti.

This naturally processed Yirgacheffe from small-holder farmers combines heirloom varietals with an innovative yeast fermentation approach, layering complexity onto the region's characteristic brightness. Natural-processed coffees tend toward fruit-forward profiles, and the Yirgacheffe origin is particularly prized for delicate, wine-like qualities—evident here in the orange wine, passion fruit, and cranberry notes Outpost Coffee identifies. The yeast fermentation likely deepens these fermented, berry-toned impressions. Grown in Ethiopia's optimal altitude range, this lot represents both traditional Ethiopian farming and contemporary processing experimentation.