Gargari Gutity Amber
Producer: Various smallholder farmers – "garden coffee"
Region: Gutity, Kochere, Yirgacheffe
Variety: Heirloom
Process: Carbonic Maceration Natural Amber Lot 2308
Altitude: 1950 - 2300 masl
Harvested: 2024
 
CUPPING NOTES: Peach, pineapple, rose, ripe mango, raspberry, blood orange, spices, blackberry, yoghurt, creamy, complex.
 
Transparency.
What we paid:
-Coffee: 36€/Kg
-Shipping: 2€/Kg
-Packaging: 1.50€/bag
Quantity bought: 16 Kg
 
Project Origin
Project Origin is a green coffee sourcing company founded by Sasa Sestic, the 2015 World Barista Champion. Known as "The Coffee Man," Sasa has been a transformative figure in the coffee industry, driven by a passion for quality, sustainability, and creating meaningful connections between producers and consumers.
 
Through Project Origin, Sasa focuses on direct trade relationships, ensuring producers are paid well above market prices. The company works closely with farmers in over 18 countries, helping improve farming practices, experiment with coffee processing, and achieve sustainability goals. Their Project Origin Community Fund supports initiatives like better infrastructure, education, and healthcare in coffee-producing communities.
 
For Sasa, coffee is about more than just exceptional flavor—it’s about making a positive impact on the people and environments that create it. Project Origin embodies this ethos, bridging the gap between passionate producers and appreciative coffee lovers worldwide.
 
Gutity Gargari.
Ethiopia is the birthplace of coffee, and its rich coffee culture is as vibrant as the beans it produces. We never cease to be amazed by the complexity and quality of the beans from this endlessly fascinating country. The country is home to the widest genetic diversity of coffee varieties, as the trees are left to grow wild and naturally mutate to match the landscape around them. As a result, the cherries that are picked become one great blend of hundreds of varieties, meshing the various colours and patterns together to what ends up creating the well-balanced, rounded, cohesive and complex cup profiles that we have experienced throughout Ethiopia. Therefore, we almost always list Ethiopian coffee varieties as ‘Heirloom’.
 
There are multiple reasons why we find Ethiopian naturals to be so pleasing, rounded and cohesive, but a major factor that plays to the advantage of the natural processing method is the weather.
 
The weather across the Yirgacheffe Region is incredibly reliable and predictable. During the harvesting months, the air is dry, and the sun shines with little rainfall interference. The days are warm and the nights are cool, which means most beds do not require the use of a plastic cover for protection. When we consider these conditions and pair it with the vast array of wild genetic mutations of the coffee trees, it can become clear why we find the Ethiopian naturals to have such a balanced cup profile, reliably season after season.
 
Processing.
Coffees grow in small farmers backyards, known as “garden coffee”
Hand sorting of only ripe, red cherries at 20-22º Brix
Cherries are placed inside sealed tanks and filled with CO2 pushing oxygen out
Controlled yeast activity, temperature and humidity of tanks
Short anaerobic fermentation time at warm temperatures enhanced tropical fruit qualities
Cherries dried on drying beds in thick stacks to slow drying time and enhance creamy texture
Drying takes typically 25-30 days to reduce moisture content to 10-12%
Dried beans are then stored in the dried cherry pod for protection and to maximise fruit flavours until milling and export preparation where further hand sorting and colour sorting is conducted to improve overall quality