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Ethiopia Gargari Opal Lot 2323, Carbonic Maceration Natural

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Blueberry, raisin and pineapple

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COFFEE PROFILE

This Ethiopian Heirloom lot, processed using Carbonic Maceration techniques, has a variety of intricate and powerful fruit notes. A tropical note of pineapple is accompanied by deep notes similar to ripe blueberries, with a raisin-like finish as the brew cools.

TASTES LIKE Blueberry, raisin and pineapple
ROAST Filter

SOURCING

We have worked with Ethiopian coffee exporter, Primrose for the last eight years, including in the implementation of specialised processing methods across Ethiopia. They work with over 3,000 farmers in the Yirgacheffe (Yirga Che’fe) and Guji regions, as well as with coffees from Sidama. Primrose has several washing stations, including the one where this coffee was produced: Yirgacheffe Gutity Gargari.

Coffees are grown in the backyards of ‘garden farmers’ before being brought to Gutity Gargari. These farmers are typically paid right away, and are paid a premium amount based on the quantity they supplied. Coffee is a good source of income, many farmers also grow other vegetables and fruits for their personal consumption, and to sell at local markets. In addition to traditional natural and washed coffees, Primrose is working with more experimental processing methods. Over the last few years, they’ve successfully produced Carbonic Maceration coffees – using CO2 rich environments for extended fermentation – that enhance the intensity and quality of the incredible coffees from the Yirgacheffe region.

PRODUCER Primrose Coffee
REGION Gutity Gargari, Yirgacheffe
VARIETAL Heirloom
PROCESS Carbonic Maceration (CM) Natural
ALTITUDE 1650-1800 masl
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Origin

Gutity Gargari, Yirgacheffe, Ethiopia

Gutity Gargari is located in the heart of the renowned coffee-producing region of Yirgacheffe in southern Ethiopia. The weather across this region is incredibly reliable and predictable – during the harvesting months, the air is dry, and the sun shines with little rainfall interference; the days are warm and the nights are cool, which means most beds do not require the use of a plastic cover for protection.

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 flavour, 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.


BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used 7-20 days after roast
Brew Parameters Dose 20g in a V60 and add 300g of water in 5 pours of 60g between 87-89 degrees C. Start with a 60g bloom for 30 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew between 2:30 and 3:10
Best Freeze Date 8-12 days after roast
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