Ethiopia Yirgacheffe Gargari Gutity - Supernatural - Exotic SINGLE ORIGIN

The village of Banko Gutity is situated in the Yirgacheffe Gedeb District is in the Southern Nations, Nationalities and Peoples Region of Ethiopia and in the Gedeo zone. This coffee has been selected from a small group of farmers from around the village of Banko.

Processing occurs at Gargari Gutiti washing station a facility in Banko, Gedeb. ‘Supernatural’ is a new processing method which augments the traditional natural sun-drying process by increasing opportunity for controlled aerobic fermentation during drying. The process inovates traditional drying methods with techniques such as thick stack drying, overnight plastic wrapping and shade drying. Harvesting involves meticulous hand-picking of ripe cherries, which are then transferred to African drying beds. During supernatural drying, three layers of coffee are placed on the beds at an average of 90kg/M2, allowing moderate fermentation of the lower layers.

Gargari Gutiti sits at 1983 masl and is notable for its highly strict and uncompromising standards. The small farmers in this region typically cultivate Jarc 74110, a sub-variety of traditional Ethiopian heirloom varieties, on small garden plots around their homes. This particular variety is known for its small bean size, luckily for us great things come in small packages! The elevated acidity and dense complex fruits are well known atributes of the variety and growing altitude.

This particular coffee was grown 2349 masl.

This region is renowned for producing some of the finest coffee’s available anywhere, this coffee is no exception

Tasting: This is another beautiful example of Ethiopian coffee and will not disappoint. Medium bodied and and complex. Tropical fruits, grilled banana, dried fruit and creamy citrus. Juicy acidity. Sweet and fragrant.

Producer: Grown in semi forested shade on a selection of small farms.

District: Yirgacheffe Gedeb, village of Banko Gutity

Zone: Gedeo

Altitude: 2349 metres above sea level

Varietal: Ethiopian Landraces 74110

Grade: 1

Process Method: Supernatural

Pour Over Recipe: please feel free to experiment (credit: Tetsu Kasuya )

Grind size: Coarse

Water Temp: 89 - 92 degrees Celsius

Ratio: 20g for 300 / 1:15

Brew time: 3min 30s

1. Rinse filter & pre-heat pour over vessel of your choice.
2. Pour in 20g of coarse-ground coffee
3. Add 60g of water per pour 5 times, waiting 45s between each pour. This results in a total brew of 300g.
4. Control the balance of the coffee by modifying the 1st and 2nd pours. For a sweeter brew, make a smaller first pour (e.g. 50g). For more acidity, a larger one will do the trick.
5. Use either less or more water for the second pour to compensate for the difference (if any) in the first one.
6. The 3rd, 4th and 5th pours can be tweaked to 2 larger 90g pours for a weaker brew, or into 4 smaller 45g pours for a stronger one.

Brewing Suggestion – espresso:

1. Peak Brewing: 7 – 35 days post roast date
2. Brewing Ratio: 21g dose – 42 gram extraction yield (1:2, approx 50% brewing ratio)
3. Extraction Time: 30 – 34 seconds
4. Temperature: 92 – 93 degrees Celsius

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