Ethiopia Negele Gorbitu Natural Anaerobic

GrainPro package 60 kg

In the heart of the legendary Yirgacheffe region, in the Gedeo zone of southern Ethiopia, lies the Negele Gorbitu Cooperative – a community of smallholder farmers that embodies the traditional Ethiopian way of growing coffee. The cooperative was founded in 1975 and named after the local village of Negele and the Gorbitu neighborhood, where farmers first came together with the vision of processing and selling their coffee together.

Negele Gorbitu is part of the larger YCFCU (Yirgacheffe Coffee Farmers Cooperative Union), which brings together more than two dozen cooperatives in the region. Thanks to this, members have access to better infrastructure, export channels, education and fair prices. The cooperative itself brings together around 1,100 small-scale growers, most of whom operate small garden farms of less than one hectare. These farmers grow mainly indigenous Ethiopian heirloom varieties, completely without chemical inputs, often in combination with the cultivation of fruits, spices and shade vegetation.

A typical feature is the hand-harvesting – each cherry is carefully and selectively selected. All cherries are then brought to the cooperative’s wet mill, where the traditional washed processing takes place: fermentation in water tanks, washing and drying on raised African beds. This process is not only demanding, but also slow – each batch is monitored and dried with the utmost care, achieving extraordinary purity and complexity in the resulting cup.

The Negele Gorbitu Cooperative has long maintained a high quality and reputation among select roasters around the world – it is known for its stability and consistency, but also for its care for the community. A portion of the proceeds from coffee exports are invested back into the development of the village: in education, access infrastructure and provision of drinking water.

The story of this coffee is deeper than just its flavor profile. It is a story of solidarity, self-sufficiency, and the deep cultural roots of coffee in everyday life. In a cup of Negele Gorbit coffee, we taste not only the terroir of Yirgacheffe, but also the result of collaboration, care, and faith in a shared future.

This particular lot was processed as Natural Anaerobic, where ripe and sorted cherries were placed in stainless steel containers where they were left to ferment without oxygen for 4 days. The coffee was then spread out on African beds where it dried for approximately 15-18 days.

Flavor profile : TBD

Country of origin : Ethiopia

Region : Yirgacheffe, Gedeo

Farm : Various delivering to Negele Gorbitu Cooperation

Farmer : Various delivering to Negele Gorbitu Cooperation

Altitude: 1995-2020 m above sea level

Variety : Kurume, Dega, Wolisho

Processing : Anaerobic

Cupping Score : 88+

Crop: 24/25