Gargari Gutiti, Ethiopia, Supernatural - Light roast

25kg Supernatural from the land of coffee! Sweet, sweet and sweet again!

This washing station is located in Gedeb, which specializes in experimental processes. "Supernatural" is a new processing method that enhances the traditional natural sun-drying process by increasing the possibility of controlled aerobic fermentation during drying. Gargari Gutiti is located at 1,983 m above sea level and is known for its very strict and uncompromising standards. The small farmers of this region grow typical heirloom sub-varieties on small garden plots around their homes.

The Gagari Gutiti station is located in the kebele (village) of Banko in the Gedeb district, Gedeo zone, in the Southern Nations, Nationalities & Peoples (SNNP) region of Ethiopia. The station is located not far from the town of Gedeb and is widely considered part of the Yirgacheffe coffee growing region. Over a number of years, the region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in the world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and abundant rainfall, and an abundance of local knowledge are all contributing factors to Yirgacheffe’s high status.

The local indigenous “heritage” varieties – which grow wild in Ethiopia – are responsible for the unique flavour notes that produce an unusual yet refined cup. When processed naturally through sun drying, they present juicy and jammy flavours of stone fruit, floral and chocolate notes with a creamy body.

The Process

In traditional Ethiopian natural processing, coffee berries are spread in a thin layer over a raised bed and dried in indirect or direct sunlight. For supernatural, cherries are spread in a thick layer on racks in a semi-permeable box, which limits access to sunlight while allowing limited air flow and oxygenation. This extends the total drying time and increases the natural fermentation of the latent sugars in the berries during the drying period. To ensure consistency, prevent over-fermentation and avoid mold growth, it is important that conditions are closely monitored at all times. 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 achieved (approximately 12.5%), the coffee is rested in a cool environment before secondary processing (peeling, sorting, grading, handpicking and packing in Grainpro for export).

Coffee Facts:

• Region: Yirgacheffe
• Score: 88.75/100
• Grows: 1983 m.a.s.l.
• Species: Heirloom
• Process: Supernatural
• Flavor: Strawberry, Orange, Candy

We ship coffee that has rested up to 3 weeks after roasting when available but roast to order when needed. We ship the coffee as soon as possible.