THE ORIGIN REPORT
Ethiopia Gera Estate
Elevation: 1800 MASL
Producer: Gera Estate
Varietal: 74-110, 74-112, 74-140, 74-165
Our second year roasting coffee from the GERA Estate, and we think you'll taste why we love it so much. Juicy with a vibrant mouthfeel and distinct fruity notes, dare we say… almost sangria-like? We roast this to a ‘light’ level, preserving all of the sweet notes that come naturally to this bean thanks to impeccable growing conditions at the GERA Estate as well as careful handling by its producers. We are so excited to share this with you.
From our trade partners, Royal Coffee NY: The GERA Estate is located in the Djimma region of Ethiopia at altitudes over 2,000 meters above sea level. This altitude combined with the nitrogen-rich plants and natural fertilizers used on the estate provide excellent growing conditions for specialty coffee. No chemical fertilizers or insecticides are used; production at GERA focuses on sustainability and good working conditions for its employees. The GERA Estate provides housing, childcare and education, clean drinking water, electricity, healthcare, and recreational facilities for all of its employees free of charge.
What is Natural Anaerobic Process Coffee? Natural process, also known as dry process, is a method of processing that involves drying the coffee cherries in the sun while leaving the fruit of the coffee intact. This process originated in regions where access to reliable water is limited, where rain is infrequent, and where humidity is low. Today, however, natural processing occurs in many coffee growing countries. "Anaerobic" means it was processed in a fully sealed and oxygen deprived fermentation tank, as opposed to the washed process which has oxygen in water, and the traditional natural process which has oxygen in the air that surrounds the beans. This anaerobic process is known to produce very distinct acids, which gives the final cup a unique and very fruit-forward flavor.
Brewing Recommendations: Given this coffee's unique processing method, we recommend utilizing a flat bottom brewer, such as the Stagg X or Kalita wave. We find that the flat bottom brewers produces a cup with balanced sweetness and acidity. However, if you would like to accentuate the acidity that this coffee brings to the table, we recommend utilizing a plastic V60.