Gargari is located just outside of the town of Gedeb, in a small region that has produced exceptional coffees for a very long time. In this cup we find a sparkling profile of tangerine, jasmine pearls, and lemon.
Hand-picked at peak ripeness. Fermented for 12 hours. Washed. Fermented for another 48 hours. Washed. Dried on raised beds for 10-14 days.
Gedeb is one of our favorite producing regions––and for good reason. This washing station is surrounded by some of the most well-known washing stations in southern Ethiopia, including Halo Hartume, Worka Sakaro and Halo Beriti, to name a few. Coffees from this region are exceptionally clean, bright, and expressive. While most of our efforts remain focused on Bensa and Arbegona, we are drawn to the unique profiles in this area during our visit each year.
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.