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Ethiopia
Gargari Gutiti
Cup Notes: Blueberry, Pineapple, Lavender, Honey, Cloves
A vibrant and expressive cup bursting with juicy blueberry and tropical pineapple sweetness. Delicate lavender florals add elegance and complexity, while honey-like sweetness and subtle clove spice create a long, layered finish.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
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Details
- Producer
- Gargari Gutiti
- Country
- Ethiopia
- Terroir
- Yirgacheffe
- Altitude
- 1983 masl
- Process
- Supernatural - Raised Beds
- Arabica cultivar
- Ethiopian Heirloom
- Picked in
- Nov 24 - Jan 25
- Arrived in
- June 2026
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
Gargari Gutiti Washing Station is a cherry processing facility located in Banko, Gedeb, specializing in innovative and experimental coffee processing methods. The station works closely with Primrose, one of our trusted producer partners in Ethiopia, to develop exceptional lots that showcase the region’s unique potential.
Situated at 1,983 meters above sea level, Gargari Gutiti is renowned for its uncompromising quality standards and meticulous attention to detail throughout every stage of production.
The station is located in the village of Banko, within the Gedeb district of the Gedeo Zone, in southern Ethiopia. Although close to the town of Gedeb, the area is widely recognized as part of the legendary Yirgacheffe coffee-growing region, celebrated worldwide for producing some of the finest and most sought-after coffees.
Yirgacheffe’s reputation is built upon an extraordinary combination of factors: high elevations reaching up to 2,200 meters, fertile soils, abundant rainfall, and generations of local expertise. Together, these conditions create an ideal environment for cultivating coffees of exceptional complexity and clarity.
The coffee is produced from indigenous Ethiopian heirloom varieties, which grow naturally throughout the region and contribute to the distinctive character for which Ethiopian coffees are famous. These varieties are known for their remarkable aromatic intensity and refined flavor profile.
THE VARIETY
Unlike many coffee-producing countries that cultivate a limited number of commercially selected varieties, Ethiopia is home to thousands of indigenous coffee types collectively known as Ethiopian Heirlooms. These genetically diverse varieties grow naturally in the country's forests and highland regions, making Ethiopia the birthplace of Arabica coffee.
Ethiopian Heirlooms are celebrated for their extraordinary complexity and aromatic intensity, often expressing vibrant floral notes, citrus fruits, stone fruits, tea-like characteristics, and remarkable sweetness. Their diversity is one of the key reasons Ethiopian coffees are among the most distinctive and sought-after in the world.
THE FERMENTATION PROCESS
The Supernatural process is an innovative variation of Ethiopia’s traditional natural processing method, designed to enhance fruit complexity, sweetness, and cup intensity while maintaining exceptional cleanliness.
Only perfectly ripe coffee cherries are hand-harvested and selected using Brix measurements to ensure optimal sugar content. The cherries are then spread in thick layers on raised drying beds lined with plastic sheets. The sheets are carefully rolled around the cherries, creating a controlled fermentation environment with limited oxygen exposure.
Unlike fully anaerobic fermentations, the Supernatural process allows a small amount of oxygen to remain present, encouraging a unique and balanced microbial activity. Throughout the fermentation, temperature, Brix levels, and moisture content are continuously monitored to ensure consistency, prevent over-fermentation, and avoid mold development.
After fermentation, the cherries are slowly shade-dried in thick layers until they reach the ideal moisture content of approximately 12.5%. They are then rested in a cool environment before the final stages of hulling, grading, sorting, and preparation for export.
The result is a coffee with remarkable sweetness, enhanced fruit character, a rich body, and vibrant complexity, while preserving the distinctive qualities of its Ethiopian origin.
