Ethiopia Gera


Floral and juicy this lot is driven by citrus and stone fruit tasting notes with an enticing aroma

NOTE: We aim to despatch all orders placed before 8am the very same day. Orders received on Fridays after 8am will be roasted and despatched the following Monday.

Product Information

  • Tasting Notes
  • Farm Info

Grown: Gera, DJimma, Limu, SNPPR

Altitude: 1,900-2,100m

Varietals: 74-165, 74-140, 74-110, 74-112,74-4, 75-227.

The varieties are collectively known as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.

Producers: Various Smallholders

Washing Station: Gera

Drying: Dried on raised beds for 10 days

Soil: Red brown, fertile and well drained

65% of Ethiopia’s coffee growing area is located within the Oromia region, with around 150,000 tons a year produced across 88 regions within 13 regions.

Where research has been done on what are collectively known as heirloom coffees in Ethiopia, distinct varieties have been labelled with a numbering system more recently replaced with a name more local to where the plant was identified. Plants would be observed in the wild forests for distinct characteristics (such as disease resistance) and if not already listed, recorded. The first two digits represent the year in which it was discovered, the last three referring to the sample number.

The wet mill uses the local river for water to move beans through the depulper to the fermentation tanks, where the coffee remains for 36-48 hours before being cleaned again and moved to the drying tables for 10 days. The facilities here provide 14 tanks for fermentation and two soaking tanks for floating the beans when they come in so that they can maintain a constant flow of beans - and therefore maintain quality during busy harvest times.

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