Four hundred kilometers southwest of Addis Ababa, this sweet, bright coffee grows in the Gera district near the city of Djimma. The area just north of the Gojeb River is full of diverse crops. Spices, corn, and teff (a grain used to make Ethiopia’s spongy bread, injera) all grow here, and higher up, you’ll find coffee. The soil here is a rich, red soil with a high clay content, called nitosol, that is great for growing flavorful coffee. In Gera, bean quality literally starts from the ground up.
Gera is known for cooler, wetter weather. The highland climate is shadier and receives 8 months of rainfall, resulting in well-irrigated coffee that is bursting with flavor. The coffee trees here grow under a natural forest, allowing the beans to develop more slowly and take on fuller flavors.
This coffee is hand-picked by small farmers, then pulped, washed, and laid out to dry. This region has historically produced natural dried coffees, but many are turning their efforts towards specialty washed coffee – with delicious results. After drying, the washed beans are then carefully sorted to remove any defects, allowing the natural flavors of heirloom coffee varieties to carry through into the cup.
Notes: Lemongrass, Lavender, Vanilla.
|ALTITUDE||1800 – 2100 M|
|PROCESS||Washed – Grade 1|