Negele Gorbitu, Anaerobic Natural | Ethiopia
£15.00
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Rest guidance
About The Naughty Dog
Founded by Petra and Gwilym in 2018, The Naughty Dog roasts in Jílové u Prahy, near Prague. Its carefully controlled roast profiles aim for clean, sweet coffees with bright flavour across filter and espresso. The team brings years of barista experience and quality control to seasonal releases, with...
Roaster notes
Details:
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Origin: Ethiopia — Negele Gorbitu, Yirgacheffe
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Producer / Processing Station: Gedeb Gotiti cooperative (smallholder farmers)
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Varietals: Dega, Kurume & Wolisho (Ethiopian heirlooms)
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Process: Anaerobic dry fermentation (closed‑tank, oxygen‑free)
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Elevation: ~1,995–2,020 m above sea level
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Harvest: January 2025
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Roast: Light to Medium‑Light — Filter
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Bag Size: 200 g
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Tasting Notes: Lemon candies 🍋 • Chocolate pralines 🍫 • Pomegranate freshness 🍒 • Orange wine finish 🍷
Intro:
The Naughty Dog is excited to present Ethiopia Negele Gorbitu Anaerobic, a playful and expressive anaerobically processed coffee from Yirgacheffe’s Negele Gorbitu cooperative. This lot pairs the heritage complexity of Ethiopian landraces with an extended anaerobic fermentation to deliver a cup that’s bright, layered, and vividly fruit‑forward — perfect for filter brewing.
The Producer:
This coffee is sourced through the Gedeb Gotiti processing station in Negele Gorbitu, located in the famed Yirgacheffe region — one of Ethiopia’s most celebrated origins for specialty coffee. Here, smallholder farmers cultivate native heirloom varieties like Dega, Kurume, and Wolisho, benefiting from fertile volcanic soils, high elevation, and a cool climate that enhances complexity and clarity in the cup.
The Process:
The cherries are carefully hand‑picked and sorted, then sealed in anaerobic conditions (no oxygen) for several days. This dry anaerobic fermentation encourages development of deep fruit and aromatic layers before the cherries are dried and turned regularly to prevent spoilage. The result is a coffee with intensified sweetness, body, and intriguing complexity that traditional processing alone can’t achieve.
The Cup:
In the cup, this Ethiopian anaerobic is bright, fruit‑driven, and beautifully balanced. Lemon candies 🍋 bring a zingy citrus lift up front, while chocolate pralines 🍫 add a plush sweetness mid‑palate. A hint of pomegranate freshness 🍒 gives vibrant acidity, and the finish carries a playful orange wine 🍷 nuance, making each sip dynamic and engaging.
Overall:
This is a standout example of how thoughtful anaerobic fermentation can transform heirloom Ethiopian coffees into vibrant and expressive specialty experiences. With its citrus brightness, rich sweetness, and layered fruit complexity, this lot delivers a refreshing and memorable filter coffee that rewards attention to detail and a curious palate.
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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