Ethiopian | Gargari | Various Producers | CM Natural CMN Amber PR16 | Signature Series

<dl> <dt></dt> </dl> <h3>More info about this coffee<strong></strong> </h3> <ul> <li>Coffees grow in small farmers backyards, known as “garden coffee”</li> <li>Hand sorting of only ripe, red cherries at 20-22º Brix</li> <li>Cherries are placed inside sealed tanks and filled with CO2 pushing oxygen out</li> <li>Controlled yeast activity, temperature and humidity of tanks</li> <li>Short anaerobic fermentation time at warm temperatures enhanced tropical fruit qualities</li> <li>Cherries dried on drying beds in thick stacks to slow drying time and bring thick texture</li> <li>Drying takes typically 25-30 days to reduce moisture content to 10-12%</li> <li>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</li> </ul> <p><strong>About Gutity:</strong><br>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.</p> <p><strong>Coffee in Ethiopia:</strong></p> <div> <div> <p>While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.</p> <p>The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.</p> <p>Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.</p> </div> </div>