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Gera, Ethiopia, Washed

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Lime, apple and caramel

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COFFEE PROFILE

This Washed Heirloom lot from the Gera Washing Station is sweet and bright, with zesty notes of lime, crisp apple and sweet caramel across the palate.

TASTES LIKE Lime, apple and caramel
ROAST Espresso

Story

In Ethiopia's Jimma Zone, within the lush Oromia Region, lies the Gera district—a celebrated coffee-producing area known for its high-quality beans. At the heart of this district is the Gera Washing Station, a crucial facility transforming coffee cherries from local smallholder farmers into premium-grade beans with distinct complexity and flavour. Situated at an altitude of 1,860 to 1,990 meters, the station benefits from the highland's cool temperatures and steady rains, ideal for coffee cultivation. The elevation slows the maturation process, enhancing sweetness and complexity, resulting in coffee with bright acidity and fruity berry notes, typical of the Limu area.

Owned by Tracon Trading PLC, a family-run coffee export company, the Gera Washing Station is a testament to their commitment to quality and ethical practices. Led by Tkelu Gebrie, who oversees daily operations, the station processes both washed and natural coffee lots, catering to specific market demands. More than just exceptional flavour, Gera's coffee embodies a community-driven approach and sustainable practices, making a notable impact on Ethiopia’s coffee industry by capturing the unique terroir of the highlands.

PRODUCER Various
REGION Oromia Jimma Zone
VARIETAL Heirloom
PROCESS Washed
ALTITUDE 1860-1990 masl
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Origin

Oromia Jimma Zone, Ethiopia

The Jimma Zone, located in Ethiopia's Oromia Region, is often hailed as one of the birthplaces of coffee, with a rich legacy in coffee production. Coffee farming in Jimma dates back centuries, rooted in Ethiopia’s coffee culture and history, with native, wild Arabica plants believed to have been cultivated since the 9th century. Local legend holds that the coffee plant was first discovered in Ethiopia, with Jimma as one of the areas where these plants thrived in the wild.

Jimma's unique coffee heritage is intertwined with its natural landscape and diverse climate. The region's indigenous Arabica varieties are known for their resilience, developing naturally in the forested highlands. Farmers traditionally follow semi-forested and wild systems, preserving natural growth patterns and allowing coffee trees to thrive under forest canopies. This enhances the unique flavour profiles of Jimma coffees, which are often earthy, full-bodied, and have a wine-like acidity.

Historically, Jimma's coffee production relied on natural processing methods, but the introduction of washed processing stations, like the Gera Washing Station, has elevated the quality and diversity of flavour profiles. The Jimma Agricultural Research Center (JARC) has been pivotal in developing resilient coffee varieties, such as 74110 and 74112, which are now staples across Ethiopia.

Coffee is a primary source of income in Jimma, supporting smallholder farmers and cooperatives. The region is increasingly focused on sustainable production, with efforts towards environmentally friendly practices and fair trade. Today, Jimma is celebrated globally for its rich, sweet, and complex coffees, highlighting Ethiopia’s unique coffee heritage and solidifying its place as a respected coffee origin.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used 10-25 days after roast
Brew Parameters Dose 20.3g in the portafilter to extract 42g in the cups in 24 seconds at 93.5 degrees C.
Best Freeze Date 10-14 days after roast