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Gargari Gutiti – Ethiopia – Natural

15,0052,00 VAT included

 Brewing method: Filter & Espresso
 Cupping notes: Berries, blueberry, vanilla
Origen  Process: Natural
Variedad  Varietal 100% Arabica: 74110
Proceso  SCA Score: 88
Origen  Producer/s: Small producers
Altura  Region: Yirgacheffe
Altura  Altitude: 1983m.
Cosecha  Harvest: 2023


With this product you can get up to 520 IneffablePoints.

An Special Ethiopia Coffee Lot

Gargari Gutiti is a coffee produced by smallholders on family farms in Gargari village, Gedeb region, Ethiopia.

The producers grow crops on family farms and the cherries are harvested at their optimal point of ripeness. They are then taken to the Yirgacheffe Gargari washing station, managed by Birhanu Geda, who supervises the entire process so that quality standards are maintained.

This coffee has been processed by the natural method, which means that the seeds are dried inside the cherry in raised beds for between 19 and 25 days.

The long drying period causes the sugars to transfer from the pulp to the seed. This translates into a very sweet cup with rich fruity notes, balanced and full-bodied.

Additional information

Weight N/A
Whole bean-Ground:

Whole bean, Ground for French Press, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso

Pack size:

250 gr., 1 kg.


Ineffable Coffee


Filter Chemex, Filter V60, French Press, Espresso, Superautomatic, Italian Moka, AeroPress, Filter coffee machine, Cold Brew

Flavour profile:

Fruity, complex, medium acidity



Spain & Portugal

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  • For orders below 34€, shipping cost is 4€.
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  • Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
  • National and/or regional public holidays may affect estimated delivery times.
  • Delivery to mainland Spain in 24/48 hours, M-F.
  • Delivery to Balearic Islands in 3/7 days, M-F.
  • Delivery to Portugal in 3/7 days, M-F.
  • Delivery to Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.
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  • Free shipping for orders over 99€.
  • Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia, Sweden and United Kingdom.
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  • Delivery in 4/7 days, M-F.
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  • Please note that public holidays may affect estimated delivery times.


  • Shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
  • You will receive tracking via email for all shipments.
  • Please note that customs duties and/or taxes in destination countries are not included in the shipping costs. They are external and unrelated to Ineffable Coffee, and they vary according to each country’s policies.
  • Countries included: Andorra, Argentina, Australia, Bahrain, Belarus, Bolivia, Bosnia and Herzegovina, Brazil, Canada, Chile, China, Colombia, Costa Rica, Cyprus, Dominican Republic, Ecuador, Egypt, El Salvador, Guatemala, Honduras, Iceland, India, Indonesia, Israel, Jamaica, Japan, Jordan, Kuwait, Lebanon, Liechtenstein, North Macedonia, Malaysia, Malta, Mauritius, Mexico, Moldova, Montenegro, Morocco, New Zealand, Nicaragua, Norway, Oman, Panama, Paraguay, Peru, Qatar, Russia, San Marino, Saudi Arabia, Serbia, Singapore, South Africa, South Korea, Switzerland, Turkey, Ukraine, United Arab Emirates, United States and Uruguay.

Not Just a Good Ethiopia Coffee

This lot of natural Ethiopia coffee is unique because it comes from a group of farmers who grow a variety known locally as “Kurume,” a super-small bean in comparison to the beans of other varieties. The small size of the bean makes it denser and concentrates the aromas.

This lot is produced at the Gargari Yirgacheffe Coffee Station, located in the village of Gargari, in southern Ethiopia. It is 22 km from the city of Gedeb and has an area of 2.5 hectares. It is located at an altitude of 1,983 meters above sea level and produces washed and natural coffee.

This washing station is a local center where many small farmers bring their cherries to be separated by lots and processed. Most of these farmers grow the specialty Ethiopia coffee variety Arabica 74110.

Gargari Gutiti - Ethiopia - Natural 2

Gargari Gutiti - Ethiopia - Natural 3

Processing of this Kurume lot

The variety chosen for this lot, as we have said, is a Kurume. It is a popular variety in Ethiopia, but not common. The farmers harvest only the beans at their optimal ripeness point, often helping each other with the task.

Once the cherries are picked, they are taken to the washing station where they are immediately spread out on African beds to dry for about 19 to 25 days.

During this time, the cherries are moved and rotated periodically to ensure a uniform drying process.

Not just good Ethiopian coffee

Primrose Coffee is the producer of these Gargari coffee lots. In addition to its dedication to crafting exceptional coffees, Primrose Coffee is deeply committed to making a positive impact on the communities involved.

Primrose Coffee focuses its efforts on several social responsibility programs, such as school and bridge construction projects, and the provision of essential school supplies to students. They understand the importance of fostering sustainable growth and empowering the farmers who contribute to their success.

Gargari Gutiti - Ethiopia - Natural 4

Gargari Gutiti - Ethiopia - Natural 5

About Ethiopia Coffee

Ethiopia is known as the birthplace of coffee and has a rich history and tradition in coffee growing and specialty coffee.

The history of coffee in Ethiopia dates back over a thousand years. According to legend, a shepherd named Kaldi discovered the energizing effects of coffee beans by observing the behavior of his goats after they had eaten coffee cherries.

Since then, Ethiopia has maintained its coffee tradition, passing down the secrets of coffee growing and processing from generation to generation.

The country’s geographic diversity, with high altitudes, varied rich soils, and an ideal climate for coffee growing, contributes to its unique profiles. The native coffee varieties, enriched by slow maturation thanks to these climatic conditions, offer a unique complexity.

Coffee growing in Ethiopia is largely in the hands of small producers. These often belong to cooperatives that centralize coffee processing in washing stations. These stations play a fundamental role in the quality of Ethiopian coffee, by following meticulous processes that preserve quality standards.

Cooperatives help small producers to receive better prices for their specialty coffees than for commercial coffees, which helps to improve their living conditions.

In addition, many cooperatives and washing stations implement sustainable and ethical practices that respect both people and the planet.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

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Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

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This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.


  • Ratio: 1:2.2
  • Weight: 18gr
  • Yield: 39gr
  • Time: 35-38s
  • Notas:


  • Best resting time: over 2 weeks
  • Temperature: 94
  • Pressure: 6 bars
  • Preinfussion: No
  • Water:

Machine & equipment used for this recipe:

  • Espresso machine: La Marzocco KB90 2G
  • Grinder: Mythos 2
  • Basket: 22gr VST ridgeless
  • Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)

This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

  • Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
  • Grind size: Comandante 16 clicks.
  • Water 600gr/ml at room temperature.
  • Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
  • Mesh or silk.
  • Glass container (preferably with a lid).
  • Let it rest for 22 hours (in the fridge).

The way to make cold brew:

  • Grind the coffee with a medium grind. Comandante 16 clicks.
  • Pour the coffee directly into the mesh.
  • Introduce the mesh in the glass container.
  • Pour the water into the container through the mesh with the coffee.
  • Swirl to wet all the coffee.
  • Cover the container.
  • Let it rest for 22 hours in the fridge (beware of strong odors!).
  • When complete remove the mesh with the coffee and it will be ready.
  • Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
  • Keep it refrigerated.
  • This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).
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