Ethiopia Gargari Super Natural إثيوبيا جرجري مجففة

Grown in the well-known Yirgacheffe region of Ethiopia, this coffee comes from a collection of smallholder producers in the town of Gedeb. This process differs slightly from the natural method, as the cherries are dispersed on the table effectively to promote layer fermentation – hence the super natural designation. This step can vary in time from 15 – 20 days depending on the strength of the sunlight. To regulate the moisture content, staff members regularly check moisture levels until the right level is reached. 

Once dried, the cherries are trucked to Primrose’s dry mill, located near the capital city, Addis Ababa. At the dry mill, a pre-cleaning machine removes foreign matter, metal, and stones. The huller and polisher remove the exterior dried pulp, parchment, and silver skin. Once perfectly polished, the coffee is graded based on screen size and placed in a gravity separator to remove lightweight and broken coffee beans. Colour sorters provide another layer of quality control, by removing defective beans. A final look by hand is done to ensure nothing was missed.