We receive fresh deliveries of these coffee beans twice per week. Please allow up to 3-4 working days after you order for dispatch in case we need to wait for the next delivery.
In the early days of Cape Coffee Beans, much of the best Ethiopian specialty coffee that we drank in South Africa was from the celebrated Yirgacheffe region, easily likened to the Champagne of coffee. After all, only coffees grown in the Yirgacheffe region bear the appellation, and it is recognised by coffee drinkers everywhere as producing some of the best lots in the world. Our friends at Rosetta Roastery have always had a talent for finding the best of the best from Yirgacheffe. That is as true today, as it was years ago when we started working with them.
Nevertheless, things have changed a little in the last few years. One of these changes is that we get to enjoy specialty coffees from other regions of Ethiopia much more often. The Guji Zone, where this coffee was grown, is one of those regions that has started to gain recognition as another important origin of extremely high-quality Ethiopian coffees, with similar but also different characteristics from the coffees from Yirgacheffe.
The other thing that has changed has to do with processing. It used to be that we only really got to enjoy washed coffees from Ethiopia, but now we have more opportunities to try coffees processed using different methods. This one is actually a natural, which may be the more traditional way of processing coffee, but is still a relative rarity in the specialty lots that Ethiopia exports.
Where this coffee is more quintessentially Ethiopian is in the fact that it was grown by a collection of smallholder farmers. Most Ethiopian coffee is grow on this kind of small scale, and many of the best lots are the combination of the work of many farmers.
Phaedon's tasting notes
To me, this coffee is like a quintessential Ethiopian coffee with a twist. Those floral notes and that mild citrus acidity are there, but they're subtle. You might have to be looking for them in the background to pick them up. In the foreground, there are other interesting things going on though. The coffee is very sweet, with definite berry flavours, as well as some subtle stone fruit. The body is silky, and I found my absolute best results in a siphon rather than a pour-over.
Rosetta's notes
Style: Progressive
Flavour: Coffee blossom aromas, Summer Berries and Creamy Mango
Notwithstanding the processing, this heirloom microlot can still handle a generous amount of heat during the ramp up to first crack, although with a gentler hand when compared to roasting our washed Ethiopians lots.
Once we hit that satisfying rolling rack, a gentle development amplifies the sweet fruit notes, guided by the prominent citrus, hints of berries and tropical fruit. The rich florals and smooth, silky texture of this coffee will entice anyone in search of something truly exceptional.
Coffee details from Rosetta
Alluding to this coffee’s refined and elegant taste, our Galano Natural, shares its title with the Spanish word for "distinguished gentleman." 76 individual farmers from the surrounding region deliver their cherries to the Galano washing station to be processed. These farms are predominantly traditional, operating under organic principles. Together, these farmers create an extravagant community lot which is a standout amongst our collection!
- Producers: Smallholder farmers of the Goro Bedessa area
- Region: Goro Bedessam, Hambela Wamena, Guji
- Country: Ethiopia
- Altitude: 1900 - 2350 masl
- Processing: Natural
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Variety: Heirloom varieties
- Harvest: 2023