Etiopien Negele Gorbitu Carbonic

This microlot comes from Negele Gorbitu in the Yirgacheffe region and has been processed using carbonic maceration —a fermentation method that enhances the coffee’s aromatics and fruitiness.

The coffee cherries are hand-picked and carefully sorted to ensure that only fully ripe cherries are used. They are then placed in airtight stainless steel tanks, where oxygen is removed using a vacuum. The cherries are left to ferment for 4–5 days in a carbon dioxide-rich environment. During fermentation, aromas and flavour compounds from the sweet pulp are driven into the coffee beans, creating an intense, complex and fruity flavour profile. 

ABOUT THIS COFFEE

Negele Gorbitu comes from the highlands of Yirgacheffe in southern Ethiopia—a region widely recognised as one of the birthplaces of Arabica coffee. Here, coffee is an integral part of everyday life, culture and the landscape. It grows naturally among native trees and food crops in an environment rich in biodiversity.

The coffee is produced by members of the Negele Gorbitu Cooperative, founded in 1975 and now bringing together over a thousand smallholder farmers. Each producer cultivates small plots of land, where the coffee cherries are hand-picked at peak ripeness to preserve their quality.