*FREE U.S. Shipping, Contact Us for International Rates*


Ethiopia, Negatu Wote Boko, Natural

This coffee has the hallmarks of a classic Gedeb natural process coffee with candy like sweetness, red berry and chocolate notes but also a head-turning array of tropical fruit and delicate florals reminiscent of lilac that can be teased out during brewing. Both powerful and elegant, it will satisfy those looking for that berry syrup like experience as well as provide an adventure for those looking for a coffee that twists and turns every which way you brew it.

Negatu Wote Boko grows coffee on his 3.6 hectare farm (just under 9 acres) in the Gelcha community, located in the south-eastern corner of the coveted Gedeo Zone-- the narrow section of plateau dense with savvy farmers whose coffee is known as “Yirgacheffe”. This more remote corner of the Gedeo plateau centers its commerce around the trading city of Gedeb, a bustling outpost that links commerce between Gedeo and Guji zones, and, it must be mentioned, produces some of the most beautifully perfumed and candy-like natural coffees one can find in all of Ethiopia. Coffee is Negatu’s main source of income that he uses to support his family. Ripe cherries for this natural processed coffee were carefully hand sorted and floated to remove less dense coffee beans before drying on raised beds for 21 days. Beds are carefully constructed to ensure proper air circulation and temperature control, for optimal drying. During processing, cherries are often covered during the afternoons—a very characteristic technique of southern Gedeo, where the midday sun is searingly intense. Once the cherries finished drying to the necessary 11 percent moisture, they were transported to Addis Ababa, the capital of Ethiopia, to be milled and prepared for export through the Yirgacheffe Coffee Farmers Cooperative Union, the umbrella organization that oversees Negatu’s local cooperative. 

Brewing Method Recommendation: Espresso and manual filter brew are our favorites methods for this unique coffee but has done well every which way we've brewed it.
    • Filter/Pourover Recipe
      • Dose · 25g 
      • Water · 400g
      • Temp · 203F
      • Ratio: 16 to 1 Water to Coffee for a full bodied cup. Use a little more water up to 17:1 ratio if you like the more delicate florals and lighter tropical notes to come through.
      • Brew Time: 4:00 is a good starting point
    • Espresso Recipe
      • Coffee Dose · 20g 
      • Beverage Weight · 50g
      • Ratio: 2.5:1 
      • Brew Time: 30-26 seconds
      • Temp · 201F @ 9bar

Related Items

Stay Up to Date

Sign up to get the latest on sales, new releases and more …