Ethiopia Negele Gorbitu
A sweet and rich Yirgacheffe - "on steroids"!
When you take carefully grown Kurume, Wolisho and Dega varieties, and processed with the utmost precision and care, you get a Yirgacheffe coffee "on steroids". Layered acidity, complex fruity notes and a full mouthfeel make this coffee one of the most pleasant surprises of the fresh 2025 Ethiopian crop.
We truly appreciate how Ethiopian producers approach experimental coffee processing - subtle, adding just a little bit of that extra flavor kick - but maintaining the flavor of a true terroir coffee.
We roast this coffee light with a slightly extended development time - this allows the coffee to develop an additional layer of complexity. It will work great as filter or espresso. And it truly shines when prepared as cold drip!
Perfect for: Filter
Also works lovely as: Cold drip, Cold brew, Espresso, French Press, Aeropress, Turkish coffee
Taste notes: Melon, Apple, Hibiscus, Rue, Guava
Variety: Dega, Kurume, Wolisho
Altitude: 1.950m - 2.020m
Process: Anaerobic Fermentation
Quality score: 90
Light roast
100% Arabica Coffee
Net weight: 100g/250g
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FILTER:
Coffee: 20 g
Water: 320g
(Coffee-to-water ratio 1:16)
Time: 2:30
Water Temperature: 93°C (202°F)
Grind: Medium (appr. 650 μm)
Tips for Filter coffee:
- Finer grind = longer brew time, fuller and more intense flavor.
- Coarser grind = shorter brew time, lighter and more delicate flavor.
- Lower coffee-to-water ratio (more coffee, less water) = fuller and more intense flavor.
- Higher coffee-to-water ratio (less coffee, more water) = more delicate and balanced flavor.
- Higher temperature (94–95°C) = more sweetness, more body.
- Lower temperature (90–92°C) = less bitterness, more acidity.
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COLD BREW:
Coffee: 50 g
Water: 600g
(Coffee-to-water ratio 1:12)
Time: 8-12h (room temperature) or 18-24h (refrigerated)
Grind: Coarse (1000 - 1400 μm)
For cold brew concentrate use 1:7 coffee-to-water ratio.
THE PROCESS
Anaerobic (oxygen-free) fermentation is a method where the coffee is processed in a fully sealed and oxygen deprived fermentation tank. First, the cherries are collected and separated from under ripe, over ripe and green cherries. Then, the fully ripe cherries are added to special bags and covered with their own tightly packed.
Oxygen will be taken out using sacking/vacuum machine, after around 18-24 hours, the anaerobic process will be started by build-up of CO2 pressure in the tank. Cherries will be fermented for 4-5 days. The pressure forces the flavours of the juicy mucilage into the coffee beans. When the process is done, the red cherry colour is charged to yellow. Once carefully removed from the tank, the coffee is dried for 15-18 days on African drying beds without shade.
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