Ethiopia Negele Gorbitu Natural Anaerobic

GrainPro 60 kg packaging

In the heart of the legendary Yirgacheffe region, in the Gedeo Zone of southern Ethiopia, lies the Negele Gorbitu cooperative – a community of small farmers that embodies the traditional Ethiopian way of growing coffee. Founded in 1975, the cooperative is named after the local village of Negele and the Gorbitu district, where farmers first united with the vision of jointly processing and selling their coffee.

Negele Gorbitu is part of the larger YCFCU (Yirgacheffe Coffee Farmers Cooperative Union), which brings together more than two dozen cooperatives from the region. This gives members access to better infrastructure, export channels, education, and fair prices. The cooperative itself comprises around 1,100 small-scale farmers, most of whom operate small garden farms of less than one hectare. These farmers cultivate mainly native Ethiopian heirloom varieties, entirely without chemical inputs, often in combination with fruit, spice, and shade tree cultivation.

A typical feature is the hand-picking – each cherry is carefully and selectively chosen. All cherries are then brought to the cooperative's wet mill, where 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 maximum care, resulting in the exceptional purity and complexity of the final cup.

The Negele Gorbitu cooperative consistently maintains high quality and a strong reputation among specialty coffee roasters worldwide – it is known for its stability and consistency, but also for its commitment to the community. A portion of the coffee export revenue is reinvested in village development: education, access infrastructure, and the provision of clean drinking water.

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

This specific lot was processed as Natural Anaerobic, where the ripe and sorted cherries were placed in stainless steel containers and allowed to ferment without oxygen for 4 days. Subsequently, the coffee was spread on African beds where it dried for approximately 15-18 days.

Taste profile : Skittles candy, lychee, floral aroma, juicy and sweet acidity, with a black tea and lemon finish.

Country of origin : Ethiopia

Region : Yirgacheffe, Gedeo

Farma : Various deliveries 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