Negele Gorbitu

Yirgacheffe, anaerobic natural! A combination we can get behind. This coffee comes from Negele Gorbitu in southern Ethiopia, sourced through Tracon Coffee and made up of three local varieties: Kurume, Dega and Wolisho. Grown at around 2,000 metres above sea level, the cherries are processed using an anaerobic natural method, fermenting in a low-oxygen environment before being dried whole. Tracon has been exploring experimental fermentation techniques across its Ethiopian sourcing network, pushing beyond conventional washed and natural processing while keeping the character of local coffees at the centre. The result is a loud, funky cup that still tastes distinctly Yirgacheffe. Expect notes of pineapple, blackberry and black cherry.