Single Origin

Negele Gorbitu

ETHIOPIA-YIRGACHEFFE

$14.95

WEIGHT 400g

VARIETY heirloom

ELEVATION 1900-2200 masl

TASTE nougat, light floral, plum

ROAST DEGREE

RECOMMENDED BREW METHOD

Chemex CHEMEX

 

French Press FRENCH PRESS

THE COFFEE

This is a Grade 2 fully washed coffee from the Yirgacheffe region.

THE REGION

Yirgacheffe district is in the ‘Southern Nations, Nationalities & Peoples’ (SNNP) region of Ethiopia. Over a number of years the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after micro-lots in the 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 indigenous ‘heirloom’ varietals – which grow wild in Ethiopia – are responsible for the unique flavour notes which make for an unusual but beautifully refined cup, characterised by strong citric acidity, sweet chocolate and floral notes of jasmine and bergamot.

THE CO-OP

Negele Gorbitu was founded in 1996 following the end of communist rule in Ethiopia and the establishment of the Federal Democratic Republic with geographic divisions according to traditional ethnic divisions. With seed capital of 400 birr, 64 original members incorporated the cooperative on the border of Oromia and Yirgacheffe regions. Today, Negele Gorbitu has grown to include 500 members, and belongs to the Oromia Coffee Farmers Cooperative Union (OCFCU) which represents 250,000 farmers across Ethiopia.

THE PROCESS

Ripe cherries are delivered to the wet mill for careful sorting and pulping, before fermentation for 36-48 hours, depending on the climate conditions. After this point the parchment coffee is thoroughly washed and graded by bean density before being slowly dried in the sun on raised beds for 12 – 15 days, until the ideal moisture level has been reached. In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture. Once the coffee has dried to the right level it is transported to Addis Ababa for dry-milling, grading, intensive sorting and handpicking, before being bagged in GrainPro for export.

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