THE FINAL WORLD FROM ARTIST EM GAL IS PAPAYA CASTLE. DEFEAT THE END OF LEVEL JASMINE FLOWER TO WIN CHAMOMILE PINEAPPLE COINS AND SAVE PRINCESS ORANGE BLOSSOM'S KINGDOM.
Our very limited series, Freak & Unique continues with this Natural Anaerobic Fermented Heirloom from Ethiopia. This coffee is available with or without an unframed risograph print by Emma Gallacher (numbered edition of 10).
FARM: Gargari Gutiti
REGION: Banko, Gadeb
ALTITUDE: 1983 MASL
PROCESS: Natural Anaerobic Fermentation
Gargari Gatuti washing station is a cherry processing facility in Banko Gedeb, specialising in experimental processes. This anaerobic natural microlot is sourced from local smallholder farmers whose cherries are processed centrally at the station. Gargari Gutiti sits at 1983masl and is notable for its highly strict and uncompromising standards. The farmers in this region typically cultivate Jarc 74110, 7412 and 74165, sub-varieties of traditional Ethiopian heirloom varieties on small garden plots around their homes. This lot is naturally processed with an extended anaerobic cherry fermentation in vacuum sealed drums.
Shade grown, ripe cherries are selectively harvested based on Brix readings to ensure optimum ripeness and sugar content. After delivery to the station the cherries are subjected to extremely thorough and careful hand sorting, as well as floatation in clean water to separate less dense, lower quality cherries. The selected cherries are then fermented in vacuum sealed plastic food safe drums to create an anaerobic environment. A specialised valve is attached to the top of the drum to allow the CO2 produced by the fermentation process to escape, whilst not allowing any air to permeate the vessel.
After extended fermentation the cherries are then shade dried very slowly on raised African beds for 20-22 days. In the daytime they are raked and turned periodically to ensure a consistent drying process; covered between 12pm and 3pm to protect them from sun damage and at night time to protect it from rainfall and moisture. Moisture and water activity are measured throughout and these readings dictate when the drying process is completed. At this point the coffee is rested for around a month, then milled, graded, sorted and thoroughly handpicked, before being bagged in GrainPro for export from the port of Djibouti.
* Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *