Abebech Guye Natural is a natural Ethiopian coffee from the Abebech Guye station in Banko Chelchele, Gedeb Woreda, Gedeo Zone — within the wider Yirgacheffe coffee-growing area. Producer: Tariku Mengesha, cultivating Wolisho and Dega varieties at 1,950–2,180 masl. Cherries are selectively handpicked, carefully sorted, and dried whole on raised African drying beds with regular turning over 15–17 days. A cup of floral delicacy and tropical sweetness — soft, clean, with a finish that develops quietly.
Roasting Date: 2026-10-29
Variety:
Wolisho, Dega 
Origin: Ethiopia
Region: Yirgacheffe
Process: Natural
Cupping Score By Q-Grader: 87
Crop Year: 2026
Tariku Mengesha is a coffee producer from Banko Chelchele in Gedeb Woreda, Gedeo Zone — a region at the heart of Ethiopian coffee production and part of the wider Yirgacheffe area. Coffee is Tariku's primary source of income, supporting his family alongside navy beans and enset. His farm sits at approximately 2,100 masl — an altitude that slows cherry ripening and concentrates sweetness and aromatic complexity. The Wolisho and Dega varieties — local heirloom selections rooted in the Gedeo Zone — are recognised for their fruity, sweet sensory expression. Natural processing at Abebech Guye begins with selective handpicking and careful cherry sorting. Ripe cherries are dried whole on raised African drying beds, turned regularly for uniformity over 15–17 days. Moisture management and appropriate storage complete the post-harvest process. At Handpickers, we selected Abebech Guye because it expresses what we look for in a high-altitude natural Ethiopian: clarity without excess, fruit sweetness that doesn't weigh the cup down, and a floral delicacy that reveals the work behind it. Tariku's farm is not an industrial operation — it is a livelihood, a food source, and an identity.
Coffee for us is a daily “ritual”. We managed to create a place where we would share our passion with you.
Cultivated in Chelbesa, Gedeo, at 2,000–2,300 masl. Cherries are harvested manually by smallholders between November and January.
Natural process using raised beds. Extended fermentation and drying enhance clarity and aromatics
Dried for 8–20 days. Sorting by density and visual defects.
Moisture stabilised to 10.5–11%. Exported by SNAP COFFEE.
Roasted to highlight lactic acidity and delicate fruit. Ideal for espresso: 18g → 50ml → 25 sec.ratio
