Ethiopia Yirgacheffe Supernatural

We had this one last year, and it left faster than almost anything we've put on the shelf. It's back. Classic natural Yirgacheffe, and about as fruit forward as coffee gets. The fruit bomb of all fruit bombs.

It comes from smallholder farmers around the Banko Gotiti processing station in the Gedeo Zone, grown between 1,900 and 2,300 meters. EDN runs the site, taking on more than 200 seasonal workers through harvest and providing prefinancing, meals, and lodging to the farmers delivering cherry. Steady footing in a season that rarely offers much.

The supernatural process is what separates it. Cherries ferment in cold water for a full 24 hours before they ever reach the drying beds, then dry whole on raised screens for three to four weeks. It draws the fruit out clean rather than muddying it: strawberry and cherry up front, lemon peel and rose underneath, milk chocolate on the finish. Candy sweet, and unmistakably Yirgacheffe.

⚓ At the Source

Producer

Smallholders · Banko Gotiti Processing Station (EDN)

Region

Banko Gotiti, Gedeb Woreda, Gedeo Zone, Ethiopia

Altitude

1,900–2,300 masl

Variety

74110, 74112

Process

Natural, 24 hour cold water ferment

Tastes Like

Strawberry · Rose · Milk Chocolate

The Ethiopia Yirgacheffe Supernatural, roasted by Anchorhead Coffee, originates from the Banko Gotiti processing station in the Gedeb Woreda of the Gedeo Zone. This lot is composed of the 74110 and 74112 varietals, which are cultivated at elevations between 1900 and 2300 masl. The coffee undergoes a natural process that includes a unique 24-hour cold water fermentation step.

When exploring Ethiopia · Banko Gotiti, Gedeb Woreda, Gedeo Zone, it is helpful to understand how processing methods influence the final cup profile. Natural-processed coffees often exhibit a heavier body and pronounced fruit-forward characteristics, while specific varietals contribute to the nuanced aromatics found in the flavor wheel. This particular selection highlights a distinct combination of strawberry, rose, and milk chocolate notes, reflecting the careful preparation by the smallholders at the Banko Gotiti station.