Ethiopia Agaro Gera Washed Espresso

Name: Ethiopia Agaro Gera Washed Espresso
Availability: InStock

$23.00

Size

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Origin / Producer

Gera

Farm: Gera
Region: Oromia
Office: Djimma

Gera, Djimma is one of Ethiopia’s largest coffee-growing regions. The people here are Oromo, one of the country’s oldest and most populous groups, and speak dialects of Oromifa. This lot comes from the Gera district. Reaching the washing station takes a flight to Addis Ababa, a 40-minute local flight to Djimma, and a four-hour drive.

Producers live close by the washing station — no more than 20 minutes away. As the paved roads turn to dirt, they bring their cherries in by motorcycle, horse, or donkey to nearby collection centers, where trucks carry them on to the central station. Farmers intercrop their coffee with native shade trees like banana, which help feed the soil, and the collection centers turn cherry waste into organic compost to return to the producers. At the station, the coffee ferments for 48 to 72 hours in cement tanks, then dries up to 10 days under parabolic covers, depending on the weather.

Ethica’s Brew Recipe

Pulled the way we pull it

Method — Espresso

Dose18gCoffee ground

Yield40gEspresso out

Time25-28 secExtraction

Temp92-93C

Ratio1 to 2.2-2.4In : Out

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Details
Origin/Producer
Ethica's Brew Recipe

A clean, washed coffee from the forests of Gera, in Ethiopia’s Djimma region.

Origin:	Ethiopia
Region:	Gera, Djimma zone, Oromia region
Variety:	Ethiopia landraces
Process:	Washed
Elevation:	1,850 masl
Roasted for:	Espresso
Tasting Notes:	Peach, Honey, Black Tea

GERA, DJIMMA
Djimma is one of Ethiopia’s largest coffee-growing regions. The people here are Oromo, one of the country’s oldest and most populous groups, and speak dialects of Oromifa. This lot comes from the Gera district. Reaching the washing station takes a flight to Addis Ababa, a 40-minute local flight to Djimma, and a four-hour drive.

AT THE WASHING STATION
Producers live close by — no more than 20 minutes away. As the paved roads turn to dirt, they bring their cherries in by motorcycle, horse, or donkey to nearby collection centers, where trucks carry them on to the central station. Farmers intercrop their coffee with native shade trees like banana, which help feed the soil, and the collection centers turn cherry waste into organic compost to return to the producers. At the station, the coffee ferments for 48 to 72 hours in cement tanks, then dries up to 10 days under parabolic covers, depending on the weather.
WATER SPEC:
Hardness: 70 ppm
Alkalinity: 35 ppm

INPUT (WEIGHT OF COFFEE GROUND): 18g

OUTPUT (WEIGHT OF ESPRESSO EXTRACTED):40g

WATER TEMPERATURE:
93°C / 200°F

BREW TIME: 25-28s