FREE DELIVERY ON COFFEE OVER £25. NEXT ROAST DAY 28TH OF APRIL.

Ethiopia Gutiti

 

 



Cup Profile
Fruit candy, orange, vanilla, melon, bright, pineapple, lavender

Altitude
2200 metres

Process
Anaerobic Natural

Location


Banko, Gedeb, Yirgacheffe

Varietal

Heirloom

 

About This Coffee


About This Coffee

Gargari Gutiti washing station is a cherry processing facility in Banko, Gedeb, which specialises in experimental processes for Primrose, a specialty coffee company and one of our producer partners in the region.

Gargari Gutiti sits at 1,983masl and is notable for its highly strict and uncompromising standards. The small farmers in this region typically cultivate Jarc 74110, 7412 and 74165, sub-varieties of traditional Ethiopian heirloom varieties on small garden plots around their homes.

 

The Region

Gagari Gutiti station is located in the kebele (village) of Banko in Gedeb district, Gedeo zone, in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. The station is not far from Gedeb town and is broadly considered as part of the Yirgacheffe coffee growing region. Over a number of years the region has developed a distinguised 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 local 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 with juicy and jammy stone-fruit flavours, floral and chocolate notes with a creamy body.

The Process

In traditional Ethiopian specialty natural processing, cherries are spread in a thin layer over a raised bed and dried in indirect or direct sunlight. For supernatural, cherries spread in a thick layer on racks in a semi-permeable box, restricting access to sunlight while allowing limited airflow and oxygenation. This extends the overall drying time and increases the natural fermentation of the latent sugars in the cherries over the course of the drying period.
 
In order to ensure consistency, prevent over-fermentation, and avoid mould formation, it is essential that the conditions are strictly monitored throughout. Temperature, Brix and moisture readings are recorded periodically and small adjustments to airflow and ambient temperature are made accordingly.
 
Once the optimum moisture content has been reached (around 12.5%) the cherries are rested in a cool environment prior to secondary processing (hulling, grading, sorting, handpicking and bagging in Grainpro for export).

 

Close (esc)

Next Roast Date Monday the 28th of APRIL

WE ARE NOW CLOSED FOR EASTER.. BACK ROASTING ON THE 28TH OF APRIL.

USE CODE: APRILSKIES30 FOR 30% OFF ALL COFFEE AND SUBSCRIPTIONS THROUGHOUT APRIL

DJANGO :)





Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now