Ethiopia Gato Lot 3: Sample Coffee Roasters

Ethiopia
Gato
Lot 3

We find flavours of mandarin, bergamot, lemon sherbet

Body Acidity

Gato is a brand new mill set up by the Haro Sana cooperative in 2017 in the Agaro area of Jimma in Ethiopia.

Haro Sana’s knowledge of picking and processing coffee made it possible for Gato to produce outstanding coffee in their first year of production. Reuben was lucky enough to visit in November last year, just before harvest, to see the final construction of the washing mill.

Here’s a video of some of the drive into Gato, taken on our visit there in 2017.

What makes Gato so special is their people and its location. Set deep in the rainforest you have to drive a long trail, accessible only by 4wd, to access the Mill. The coffee is grown by 400 local smallholders in the rainforest surrounding the mill, which is rich with diversity.

Of all the lots produced by Gato, we selected lot number three to be our favourite. The lot number correlates to the time when the coffee was washed, brought to the mill, and processed. Usually the middle of the harvest is when you find the most complex, juicy and sweet coffees.

We really hope you enjoy this delicious first offering from a cooperative that we can’t wait to visit again soon!

Sourcing and ingredients

100% Ethiopian Heirloom coffee beans, provided by Condesa Co.Lab and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Gato Cooperative
Country: Ethiopia
Region: Agaro
Altitude: 2000m above sea level
Varietals: Ethiopian Heirloom
Process: Washed
Harvested: December 2017
Body: Light
Acidity: Soft
Tasting notes: Mandarin, bergamot, lemon sherbet
Roast style: Omni

Varietals

Ethiopian Heirloom varietal

Heirloom (or sometimes Landrace) is an umbrella term that refers to all the coffee varietals endemic to Ethiopia.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Jimma region of Ethiopia

Region in the southwest that traditionally only produced commodity grade coffee. With increased exposure and education the truly great potential of this area is beginning to be realised. Can also be referred to as ‘Jimmah’, ‘Jimma’, and ‘Djimmah’

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.