Garse Q1 Anaerobic. Cafe De Etiopía

About This Coffee

This coffee is from Ethiopia, specifically from the Garse washing station in the Yirgacheffe region of Gedeo district, located at 2060 meters altitude. Produced by Ato Dukale, this is an Heirloom variety processed using natural methods with anaerobic fermentation. The coffee cherries come from the villages of Garse, Dobe Toga, and Wachile. The processing involves depulping, fermenting in sealed tanks with mucilage for 18-23 hours creating CO2 pressure, followed by 25 days of shade drying under mesh canopy. The flavor profile features blood orange, mango, peach, caramel, and floral notes.

Origin

Yirgacheffe (Ethiopia)

Flavor Notes

Peach, Caramelized, Blood Orange, Mango, Flower

Roast Level

—

Processing

Natural, Anaerobic Fermentation

Typology

Arabica

Heirloom

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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