Negele Gorbitu, Ethiopia

About this coffee Negele Gorbitu takes us to Yirgacheffe, in the Gedeo Zone, one of Ethiopia’s most recognisable coffee regions, known for the complexity and definition of its coffees. The coffee grows between 1,995 and 2,020 metres, in fertile red-toned soils, and combines local varieties such as Kumie, Diga and Wilsho. Behind this lot is Tracon Coffee, an Ethiopian producer and exporter that in recent years has invested heavily in traceability, new processing techniques and greater precision in coffee selection. For this lot, ripe cherries are selected and fermented in an anaerobic environment, without the presence of oxygen. After fermentation, the coffee is slowly dried on African raised beds, aiming to develop intensity and complexity without losing definition. In the cup Here we find a much more intense expression of Ethiopia. The profile begins with a ripe, wine-like character, accompanied by the freshness of apple. Tropical fruits then appear with greater volume and sweetness, while lemongrass brings a citrusy, herbal tension that keeps the entire cup lively. It is complex, but not heavy. Fermentation is present and adds character, while the fruit and acidity retain enough clarity to keep the coffee balanced. Winey, tropical and bright.. with many layers continuing to appear as the cup cools. Why we selected it We are interested in processing when it helps us discover something new in a coffee, not when it becomes the main focus. Negele Gorbitu has intensity and a clearly perceptible fermentation character, but it also retains something that is fundamental to us: definition. Tropical fruit, wine-like character, apple and lemongrass coexist without any of them needing to completely dominate the cup. A different Ethiopia.. but still recognisably Ethiopia.