Gedeb Ayele Fulasa - Ethiopia

Gedeb Ayele Fulasa - Ethiopia

Gedeb Ayele Fulasa


Soho is proud to present our newest Ethiopian coffee from Ayele Fulasa's farm in Yirgacheffe. Classically sweet, floral and bright, this grade 1 natural never fails to disappoint. Our friends at Sucafina have provided us with some insight into the genius behind this farm, which has brought you a cup that you just can't get enough of!

Brewing Tips

Gedeb Ayele Fulasa has wonderful bright fruit flavours thanks to its high acidity. The key for this coffee is balancing out the sour apple flavour with the correct extraction.

  • If your coffee is too bright, try extracting the coffee more. This can be achieved by increasing your brew temperature, grinding your coffee finer, increasing your brew time or adjusting your ratio for a higher yield.
  • Don't be afraid to allow for a change in variables which would otherwise over extract another coffee, this coffee can benefit from a shift from a standard recipe.

For Espresso:

21.5g in, 44g out at 31-36 seconds

For Pour Over:

20g in, 300ml out at 3 minutes 30 seconds

About this coffee

Ayele Fulasa cultivates coffee at 2,005 meters above sea level in Werkasakaro, in Yirgacheffe. Coffee production runs in the family and the knowledge that shapes his cultivation and processing has been passed down through generations of his family. Backed by years of experience, he’s confident that if you’ll love his coffee. 

Ayele inherited 4 hectares from his father and has since purchased an additional 3 hectares with the profits from his coffee production.

Coffee Details

FARM/COOP/STATION: Komodecha Chelchela & Rodo Farm
ALTITUDE: 2,005 meters above sea level
OWNER: Ayele Fulasa
REGION: Yirgacheffe
HARVEST MONTHS: Low elevations: October - December | High Elevations: November - January


Ayele cultivates the 74110 coffee variety developed by the Jimma Agricultural Research Center (JARC). His farm sits at a lofty 2,005 meters above sea level. He uses organic fertilizers like manure from his farm animals to nourish coffee trees.  

He is supported by Sucafina Ethiopia, which provides training on agricultural best practices and processing techniques.  

In addition to coffee, Ayele also cultivates root crops, enset (false banana).

Harvest and Post-Harvest

Ayele selectively handpicks ripe cherry and floats cherry to remove any damaged or light coffee. He places cherry on raised beds, built from bamboo, where it dries in direct sunlight. Ayele rakes cherry frequently to ensure even drying and periodically inspects it to remove any defective or damaged cherry. Cherry receives an average of 7 hours of sunlight per day and takes approximately 2 to 3 weeks to dry.  

About Yirgacheffe

Yirgacheffe is a district in Southern Ethiopia’s Sidamo region. Yirgacheffe is widely recognized as one of coffee’s ‘birth regions.’ Washed coffees coming from this district are so well-known and sought-after that Yirgacheffe is considered its own micro-region.  

The majority of coffees grown in Yirgacheffe are local landrace varieties (which are often also called Ethiopian heirloom). Other varieties grown in the regjon were developed by the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and has done a great deal of work on developing disease resistant and high yielding varieties that still demonstrate quality in the cup. 

Most farmers in the region farm on fewer than 5 hectares (many counting their coffee farms in terms of trees rather than area). Cultivation methods are traditional for the most part, with coffee being grown as part of an integrated ‘coffee garden,’ intercropped with other food crops. 

Coffee in Ethiopia

While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.

The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.

Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.


Your roaster, Maddie.
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