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Gargari Hamerawe, Ethiopia, Supernatural

$19.00
$19.00
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Ruby grapefruit, red plum and dark chocolate 

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COFFEE PROFILE

Enjoy this rich and tropical Ethiopian coffee, collected by the Kochere community. It showcases an incredible ruby grapefruit sweetness complemented by ripe red plum and decadent dark chocolate.

TASTES LIKE Red grapefruit, red plum and dark chocolate
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Story

Ethiopia is widely recognised as the ‘birthplace’ of Coffea arabica, and the home of the largest genetic diversity of coffee in the world. Of all Ethiopian coffee growing regions, Yirgacheffe is perhaps the most well-known and recognised – spanning across rolling hills and filled with lush, wild frosts, this region climbs from 1200m to 3200m over less than 30km, which has led to a bio-diverse environment where native trees grow at the altitude in which they benefit most.

This particular coffee was produced in Kochere, near the southern border of Yirgacheffe. Created with ‘Supernatural’ processing, this Heirloom lot was made in collaboration with our green bean partner Project Origin and their Ethiopian partners, Primrose. Processed at the Gargari Hamerawe washing station, this processing method highlights the powerful and elegant fruit and floral qualities that make coffee from Ethiopia so sought-after.

PRODUCER Primrose
REGION Kochere
VARIETAL Heirloom
PROCESS Supernatural
ALTITUDE 2000 masl
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Origin

Kochere, Ethiopia

While Ethiopia is famous as coffee’s birthplace, today it remains a favourite of specialty coffee industry for its incredible variety of flavours and ties to the history of coffee. 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 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.

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 fertiliser or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.

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