High in Gedeb, coffee grows in small garden plots surrounding family homes. Most producers farm less than a hectare, cultivating coffee alongside enset, avocado and papaya. At nearly 2,000 metres above sea level, altitude and experience shape coffees known for their aromatic lift.
At Gargari Gutity washing station in Banko, the natural process is carefully refined. Cherries are dried in semi-permeable enclosures with controlled airflow, slowing the drying phase and extending fermentation. Temperature, Brix and moisture are monitored throughout. The intention is precision, encouraging deeper sweetness while preserving structure and aromatic detail.
The cup opens with bergamot brightness and soft berry sweetness. Black grape and mellow raspberry carry through a smooth, syrupy texture, followed by light red florals. As it cools, it settles into black tea with a gentle cacao note and a subtle lemon-tea freshness.
We selected this lot for its heightened florality. It feels recognisably Ethiopian, yet more expressive and composed. A returning favourite, chosen again for the way it amplifies perfume and fruit while remaining poised in the finish.
Recommended to rest beans for 7-10 days from roast date before consuming.
