Gera farm stretches over the highland areas around Limu, on the Western side of the rift valley, at an altitude of 1900-2100 metres, in ideal growing conditions for Arabica coffee. Lovely warm constant daytime temperatures of around 20-25C and only dipping down to 15-17C at nightime guarantee almost greenhouse-like conditions but with added ventilation, meaning the plants can flourish, free from stress in their natural habitat. Shade trees of Acacia, Gravely & Juniper (yes, Juniper you Gin-lovers!) further protect the coffee shrubs from the equatorial sun whilst enriching the bio-diversity of the surrounding ecosystem. No chemical fertilizers or insecticides are needed in this perfectly balanced environment. This conserves both the soil and the water and protects the environment by enriching the soil with nitrogen fixing plants and left over leaf litter for a nutritious mulch.
The mill produces both washed and natural coffees. We have chosen washed this year to represent this style of process. The wet mill uses river water through their classic Agard wet mill machine, which can use up to 5,000 litres a night without harming the drinking water supply. The coffee is fermented for 36-48 hours in the fermentation tanks. During the busy harvest time from November to January the 14 fermentation tanks and two soaking tanks are all pressed into service. The waste water is kept in two lagoons held there for future controlled irrigation when needed.
Production is based on sustainable principles both environmentally and socially through protection of the farming environment and improving the living and working conditions of the employees. Everyone involved knows the aim of producing high quality coffee by implementing good agricultural practices. The employees have enjoyed the benefits of concentrating on better quality through the higher prices they can now command. The enterprise now provides houses, schools for children, drinking water, electricity, healthcare, recreation facilities, etc. all free of charge. These are the tangible results of adding value to the beginning of the supply chain.
The coffee is a delightfully light example of a washed Limu, with a delicate floral aroma, with certain accents of Juniper and suggestions of the herbacious flora of the Garrigue or Maquis, oregano, thyme and myrtle. It has a smooth, satisfying body, gentle acidity & a creamy mouthfeel that is cut through with a fragile lift of lime. This is a subtle Washed Ethiopian, unlike its strident Natural cousins, it reveals its secrets gradually, grudgingly & they need teasing out in the extraction, with a fine-tooth comb.
The mill produces both washed and natural coffees. We have chosen washed this year to represent this style of process. The wet mill uses river water through their classic Agard wet mill machine, which can use up to 5,000 litres a night without harming the drinking water supply. The coffee is fermented for 36-48 hours in the fermentation tanks. During the busy harvest time from November to January the 14 fermentation tanks and two soaking tanks are all pressed into service. The waste water is kept in two lagoons held there for future controlled irrigation when needed.
Production is based on sustainable principles both environmentally and socially through protection of the farming environment and improving the living and working conditions of the employees. Everyone involved knows the aim of producing high quality coffee by implementing good agricultural practices. The employees have enjoyed the benefits of concentrating on better quality through the higher prices they can now command. The enterprise now provides houses, schools for children, drinking water, electricity, healthcare, recreation facilities, etc. all free of charge. These are the tangible results of adding value to the beginning of the supply chain.
The coffee is a delightfully light example of a washed Limu, with a delicate floral aroma, with certain accents of Juniper and suggestions of the herbacious flora of the Garrigue or Maquis, oregano, thyme and myrtle. It has a smooth, satisfying body, gentle acidity & a creamy mouthfeel that is cut through with a fragile lift of lime. This is a subtle Washed Ethiopian, unlike its strident Natural cousins, it reveals its secrets gradually, grudgingly & they need teasing out in the extraction, with a fine-tooth comb.
Altitude: 1900 - 2100 MASL
Farm/Coop: Gera Farm
Great for: Aeropress, Filter
Origin: Africa/Ethiopia
Process Method: Washed
Tasting Notes: Juniper aroma smooth body creamy mouthfeel gentle acidity
Varietals: HEIRLOOM 74-165,140,110,112 & 75-227