Primrose\Gargari Gutity (TOH (Nat'l) #1 - Natural)

Tasting Notes: Mixed berries, pineapple liqueur, D24

Fragrance/Aroma: Durian, stewed pineapple, creamy
Acidity: Structured, mainly citric, malic
Body: Juicy
Aftertaste: Lingering, winey

The dry fragrance makes its presence known immediately, with an unmistakable hit of durian dominating the aromatics, followed by the sweet, slightly fermented character of stewed pineapple. A hint of pink guava rounds out the experience, offering a more delicate, floral-fruity counterpoint to the rather direct and assertive character of the other two. With brewing, the aromatics shift further towards the tropical, as the pineapple becomes sweeter and creamier while the durian retains its place at the forefront.

In the cup, the opening brings an unexpected burst of mixed berries, introducing a lively, juicy fruit character that contrasts with the heavier tropical notes waiting in the wings. This quickly gives way to pineapple liqueur, where concentrated fruit sweetness takes on a distinct wine-like, alcoholic edge. Rather than overwhelming the palate, the boozy character provides depth and a sense of structure, allowing the pineapple's sweetness to develop without becoming cloying. Structured acidity, primarily citric with a malic component, keeps the progression lively and prevents the richer flavours from feeling overly heavy.

As the initial berry and pineapple notes settle, the cup moves into a more decadent, creamy tropical fruit character reminiscent of D24 durian. Rich and custard-like, this final stage carries a gentle bitterness beneath its sweetness, adding dimension to the fruit rather than simply extending its intensity. The juicy body helps bind these elements together, maintaining a sense of freshness even as the profile becomes increasingly rich.

The finish is lingering and distinctly winey, with echoes of pineapple liqueur and creamy durian persisting well beyond the final sip. What begins as a burst of mixed berries ultimately settles into something closer to a tropical fruit dessert, with the boozy pineapple providing the bridge between the two. The result is an unapologetically tropical cup, balancing an energetic, berry-driven opening with a rich, creamy finish that continues to echo on the palate.

Gargari Gutity is a washing station in Banko Gutity, Gedeb, within Ethiopia’s Gedeo Zone and the broader Yirgacheffe coffee-growing region. The station is operated by Primrose Specialty Coffee, an Ethiopian exporter known for experimenting with fermentation and drying techniques alongside more traditional processing methods, with coffee supplied by smallholder farmers from the surrounding communities which is particularly well suited to specialty coffee. Farms around Gedeb can reach elevations above 2300 masl, with cool conditions, fertile soils and ample rainfall encouraging slow cherry development. At Gargari Gutity, coffee is cultivated largely on small family plots, with producers selectively hand-picking ripe cherries before delivering them to the station. The Gutity River also provides an important local water source for processing.

For this particular lot, the ripe cherries undergo 36 hours of anaerobic fermentation under cool conditions before being transferred to African raised beds for a relatively short natural drying phase of approximately 18–21 days. Rather than simply drying the fruit intact, this preliminary fermentation gives the microorganisms and sugars in the cherry an opportunity to transform the flavour profile before drying begins.

What distinguishes Supernatural from a conventional natural is the deliberate manipulation of the drying environment. Rather than simply spreading cherries thinly and allowing them to dry, the process can use thicker layers and controlled airflow to encourage additional fermentation as the fruit dries. In some versions of the technique, cherries are stacked more deeply on the beds, moderating oxygen exposure and slowing moisture loss. This creates greater opportunity for microbial activity and for the sugars and organic compounds in the fruit to influence the developing coffee.

The result is particularly complementary to 74110 and the high-altitude Gedeb terroir. The variety is associated with small, dense beans, pronounced acidity and complex fruit character, while the elevation provides the slow maturation needed to build concentration. Supernatural processing then pushes those inherent qualities toward a more intense expression, amplifying fruit sweetness, fermentation-derived complexity and a fuller, more saturated mouthfeel. Rather than replacing the floral and citrus foundations typical of high-quality Yirgacheffe, the process layers deeper tropical and berry-like fruit over them, producing the kind of concentrated, aromatic cup that earned Gargari Gutity first place in the Natural category at the most recent Ethiopia Taste of Harvest competition.

Sourced from: 咖引力
We paid: S$73.62/kg
Roasted cost: S$93.04/kg

Moisture Content: 11.1%
Weight Loss: 13.7%
Agtron: W82.0 / G118.2 / △36.2