ethiopia coffee
Negele Gorbitu Anaerobic Natural, Ethiopia
by rosetta roastery cafe (bree street) · cape town, south africa
you'll taste lemon before grapefruit. this is negele gorbitu anaerobic natural, ethiopia, an anaerobic ethiopia from rosetta roastery cafe (bree street).
lemongrapefruitcitrus zeststone fruitjasminefloral
the bean
- origin
- ethiopia
- region
- yirgacheffe
- process
- anaerobic
- status
- in stock
negele gorbitu anaerobic natural is a ethiopian coffee from the yirgacheffe region, roasted by rosetta roastery cafe on bree street. the anaerobic natural process, where cherries ferment in sealed, oxygen-free tanks before drying, amplifies the fruit-forward character of the bean. expect lemon, grapefruit, and citrus zest alongside stone fruit, jasmine, and broader floral tones. the acidity is bright and the sweetness clean. filter brewing, such as pour-over or aeropress, keeps those delicate floral and citrus qualities clear. use water around 92-94°c and a medium-fine grind to avoid muddying the lighter aromatic notes.
common questions
What does Negele Gorbitu Anaerobic Natural, Ethiopia taste like?
this coffee leads with lemon, grapefruit, and citrus zest, supported by stone fruit, jasmine, and floral undertones. the anaerobic natural process pushes the fruit and floral character to the foreground.
How is Negele Gorbitu Anaerobic Natural, Ethiopia grown and processed?
the coffee comes from the yirgacheffe region of ethiopia and is processed using an anaerobic natural method, meaning the whole cherries ferment in sealed tanks without oxygen before being dried with the fruit still on the bean.
How should I brew Negele Gorbitu Anaerobic Natural, Ethiopia?
filter methods such as pour-over or aeropress suit this coffee well, preserving the delicate citrus and floral notes that define it. keep water temperature around 92-94°c and grind medium-fine to let the brighter qualities come through cleanly.
about rosetta roastery cafe (bree street)
you can smell the history in rosetta's cramped bree street space before you even order. the beans here aren't just south african - they're obsessively sourced from farms most cape town roasters ignore, then roasted in batches small enough that your barista probably remembers pulling each one from the drum. the espresso hits with that mineral tang you only get from properly developed african beans. thick crema that clings to your cup long after the last sip. this is what local coffee tastes like when someone actually cares about doing it right.
all coffee from rosetta roastery cafe (bree street)cape town, south africa
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