Ethiopia Gargari - Microlot
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Type: 100% Arabica
Grade: 1
Score: 87
Producer: Smallholder farmers
Elevation: 1914 - 2150 m.a.s.l
Process: Natural
Variety: 74110
Region: Banko Gutity Kebele, Gedeb Woreda, Gedeo Zone, Southern Region
Country: Ethiopia
Tasting Notes: Black Forest Chocolate, Orange Blossom, Hickory
Sourced from Banko Gutity Kebele in Gedeb Woreda, about 22km from Gedeb Town in the southern Gedeo Zone, this natural microlot comes from one of Ethiopia's most celebrated coffee-growing regions.
Grown at 1,914 to 2,150 metres above sea level in fertile red clay soils, the coffee is produced by around 2,400 small-scale farmers who select only the best cherries of the harvest. The cherries are delivered to the Gargari Gutity station, a 2.5 hectare site at 1,983 metres with 180 drying beds and fermentation tanks, where an experienced processing team handles every lot with care.
Cool temperatures of 13 to 25°C and 1,200 to 1,400mm of annual rainfall suit slow cherry development at this altitude, building sweetness and layered flavour.
This lot is processed using the natural method. The cherries are dried whole on the station's drying beds, allowing the sugars and flavour of the fruit to soak into the bean. The station also produces honey, washed and carbonic maceration lots, but this one is all about the natural.
In the cup, expect Black Forest chocolate, orange blossom and hickory. It's a clean, vibrant natural, bright and sharp up front with orange blossom, then silky and full of body as the dark chocolate comes through, finishing with a gentle, smoky hickory sweetness.
A clean, bright natural Ethiopian with a silky body and plenty of character.
Suitable For: Filter, Plunger, AeroPress
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Curious?
Where is the Gedeo Zone, and why is it famous for coffee?
The Gedeo Zone is in southern Ethiopia and is home to Yirgacheffe and Gedeb, two of the country's best-known coffee areas. Our Gargari Gutity microlot comes from Banko Gutity Kebele in Gedeb Woreda, about 22km from Gedeb Town. It's grown by around 2,400 smallholder farmers at 1,914 to 2,150 metres above sea level, where high altitude and red clay soils produce distinctive, fruit-forward coffee.
What is a coffee microlot, and why does it cost more?
A microlot is a small, separately tracked batch of coffee, often from a single farm or a small group of neighbouring farmers, kept apart from larger regional harvests. Because the volume is small and quality control is tighter, microlots cost more to produce, but deliver more distinct, traceable flavour than a blended regional lot.
Why is Ethiopian coffee so fruity?
Ethiopian coffee is grown from native heirloom varieties in a country widely regarded as the birthplace of coffee. Combined with natural processing, where cherries dry whole rather than being pulped first, this brings out intense fruit and floral notes. In our Gargari Gutity microlot, that shows up as orange blossom alongside dark chocolate and a touch of hickory.
What does naturally processed mean for coffee?
Natural processing means the coffee cherry is dried whole, with the fruit still around the bean, instead of being pulped and washed first. As the cherries dry on the station's drying beds, sugars and flavour from the fruit soak into the bean, giving natural coffees a bolder, fruitier profile than washed coffees.
What does Ethiopia Gargari Gutity taste like?
Expect a clean, vibrant cup with a bright lift of orange blossom, rich Black Forest chocolate and a silky, full body. It finishes with a gentle, smoky hickory sweetness.
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