Ethiopia | Gargari Opal

What it feels like? 

You’ve booked one night at a small hotel you’ve never heard of, tucked away on a side street in a city you almost didn’t visit. The room is perfect, the view is unexpected, and by morning you already know — this is the one you’ll be telling people about for years.

This incredible lot was on the table in Ethiopia last February when we visited to chase a selection of coffees for kava. That Project origin trip brought many amazing coffees and opportunities to our roastery, but microlots like this one are moving boundaries of flavour profile further. It’s a limited selection and we hope everyone will get a chance to try it. 

From the high-altitude slopes of Yirgacheffe, Ethiopia, the Gargari Gutity microlot is grown by smallholder farmers in Banko Gutity (Gedeb), where coffee is a cherished garden crop. At 2000m, the farm works with JARC and heirloom varieties, using meticulous natural or anaerobic processes to reveal vibrancy, depth, and a bold sense of place.

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.

Carbonic Maceration process was first introduced by Project Origin’s founder, Saša Šestić, during the 2015 World Barista Championship in Seattle. Since then, Project Origin has developed a range of CM techniques that are now available in a variety of countries. CM process consists in placing coffee cherries in temperature and humidity-controlled tanks flushed with carbon dioxide (CO2) to remove all oxygen (O2). After fermentation, the coffee is dried on raised beds for 12-18 days before being stored and milled.

CM is categorised by five coloured gemstones. Each of these gemstones represent a spectrum of colours that reflect the most prominent flavours and profiles we experience in coffee. This coffee is Opal, an Australian national gemstone, and showcases coffees rich and diverse in their flavour profile. Real opals reflect different colours in the light, so these coffees reveal multiple notes of fruits and florals.

Region: Ethiopia, Banko/Gedeb Yirgacheffe
Producer: Gargari gutity station / Primrose&Project origin
Altitude: 2000m
Variety: Heirloom&JARC
Process: carbonic maceration natural
Notes: raspberry, kiwi, tropical fruit

All grind sizes are approximate and in relation to the equipment we use. Grind size or setting might differ from your equipment preferences. If not certain please order beans as we can't accept returns for pre-ground coffees. Thank you for understanding.