Accueil Funambulus - Ethiopia Gotiti washed
  •
1 3

PURE ORIGINS

Funambulus - Ethiopia Gotiti washed

Funambulus - Ethiopia Gotiti washed

€16,50
€16,50
€66,00 kg
Sale Sold out
Tax included. Shipping calculated at checkout.

For tea lovers, we're approaching an Earl Grey, a subtle blend of black tea and bergamot. Addictive.

Weight
Style
Grinding

Funambulus

Name. A Latin term meaning "tightrope walker" or "tightrope artist", derived from funis ("rope") and ambulare ("to walk"). The word evolved into "funambulist" in English, referring to a person skilled in balancing.

                                                                                          

  • Country: Ethiopia
  • Region: Gedeo Zone
  • Municipalities:Gotiti
  • Farm / washing station: Eva Gotiti Washing Station

                                                                                          

  • Varieties: Gibirinna 74110 & Serto 74112
  • Processing method: Washed
  • Altitude: 2,000 - 2,100m
  • Harvest period: December 2025 - February 2026

                                                                                          

                                                                                                          

View full details
Illustration de tasse

Nf - Recommended recipe

Filter:

  • 15g coffee / 225g water
  • Water 92°C
  • Grind: coarse
  • Number of pours: 3 or 4
  • Drawdown time: < 2min30 in Origami

Nm - Terroir

Le café colombien est avant tout un café de montagne. Il pousse sur les flancs de la cordillère des Andes, dans un climat équatorial tempéré par l’altitude. L’alternance entre soleil, pluies régulières et nuits fraîches ralentit la maturation des cerises, ce qui permet une concentration aromatique élevée. Les sols sont souvent volcaniques ou alluviaux, riches en minéraux, et les exploitations sont majoritairement de petite taille, ce qui renforce le lien entre café, sol et microclimat.

Le terroir de Huila est particulièrement marqué. Situé au sud de la Colombie, il bénéficie de la double influence andine et amazonienne, avec des sols jeunes et très fertiles issus du massif du Nevado del Huila. Les fortes altitudes, les pentes abruptes et les écarts de température entre le jour et la nuit indiquent une maturation lente et homogène. Ces conditions donnent jour à des cafés très expressifs du sol, avec une acidité nette, une grande clarté aromatique et une sensation de fraîcheur minérale.

San Agustín, au sein du département de Huila, est un territoire de familles productrices, de petites exploitations et de savoir-faire transmis au fil des générations. Ici, la qualité ne repose pas sur un seul geste spectaculaire, mais sur une succession de décisions justes : choisir la bonne variété, attendre le bon degré de maturité, soigner la fermentation et respecter le rythme du séchage. Une méthode discrète mais une efficacité certaine.

Nm - Producer

With Eva Gotiti, there isn't one producer. There are 868.
This is one of the peculiarities of Ethiopian coffee farming and one of its strengths. Here, coffee does not originate from the estate of a single emblematic farmer, but from the agroforestry gardens of hundreds of families, each cultivating a few coffee trees, often for generations, sometimes without even knowing the name of the variety they own. Coffee is a subsistence crop before it is an export crop — deeply rooted in daily life, passed down from hand to hand, season to season.
This is not a lack of traceability: it is another form of origin. That of a territory, a collective practice, a shared rather than personified expertise.
The Eva Gotiti station precisely plays this role of trusted intermediary: it collects cherries from these 868 farmers, centralizes them, processes them rigorously, and pays them a quality premium. It is the convergence point for coffee that would otherwise only exist in scattered fragments.
The producer of this coffee is Gotiti. It's the Gedeo Zone. It's a way of making coffee that hasn't changed for centuries — and which, for once, we have chosen not to simplify.

Nf - Varieties

The Ethiopian coffee varietyHeirloomis one of the most precious jewels in the world of coffee. Grown at high altitude in the mountainous regions of Ethiopia, this variety is a true treasure with complex and deep aromas.
What makes the Ethiopian Heirloom variety unique is its wild, non-hybrid nature. These coffees are cultivated by local farmers using traditional practices passed down through generations. The absence of artificial hybridization means that each plant is a blend of indigenous varieties, giving the coffee extraordinary genetic diversity.

Nm - Treatment process

When we talk about coffee processing, this brings us to post-production: after the coffee cherries have been picked, the cooperative has a choice, leave the pulp of the cherry or remove it before drying.

Regarding this coffee, the process"washed"implies that the cherries were mechanically pulped and then fermented in water for a certain time (here 36 hours) before removing the remaining skin.

The grains are then placed on drying beds for 7 to 8 days to reach a moisture content between 10 and 12%.