Ethiopia - Gutiti Yirgacheffe | Natural - Archived

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Funky
  20

This lot is produced at the Gutiti Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. station in Yirgacheffe, Ethiopia and managed by SNAP Specialty Coffee. The approximately 600 farmers that deliver cherry to this washing station come from the surrounding, have between 2 and 3 Ha of land each with farms at an elevation of 2,200 m.a.s.l. Once the cherries arrive at the Gutiti Washing Station, they are placed in water for sorting and the removal of floaters. The cherries are then placed on raised beds made of wood posts that are covered in burlap, and sun-driedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. for 14-20 days. During this time, the cherries are often moved to ensure an even drying. This lot consists of the Kurume varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.. Founded in Addis Ababa by Negusse in 2008, SNAP operates 7 washing stations in key coffee-producing areas like Sidama, Yirgacheffe, and the Guji Zone. SNAP focuses its operation on three fundamental pillars – Consistency, Education, and Sustainability. It is within their purpose to improve the livelihood of supporting farmers, and last year their team of agronomists trained more than 6,000 farmers in land and nursery management, and climate-smart agriculture through crop diversification and intercropping. Recommendation: Rest time: 2-3 weeks Filter ratio: 1:15.5-16.5 Espresso: 1:2.4-2.6, 28s, 91c