Ship from: NJ

Position: FORWARD

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SOURCED FROM
Ethiopia
ELEVATION
1880 to 2180 meters
VARIETALS
74-110, 74-112, 74-140, 74-165
PROCESS
Natural, Raised Beds
HARVEST
September - December
THE SOURCE
The GERA Estate is located in the Djimma region of Ethiopia at altitudes over 2,000 meters above sea level ...
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IN THE CUP
ROAST ANALYSIS
Understanding this Ethiopia offering is an anaerobic natural process I wanted to capture the up-front acidity and notes of watermelon, pineapple, and blueberry that I tasted on the cupping table from the sample roasts of this coffee ...
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BREW ANALYSIS
Lush acidity with a silky, smooth delicate mouthfeel transitioning into a balanced, cohesive sweet finish highlighting notes of blueberry, watermelon, pineapple, pomegranate, and red wine ...
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ABOUT
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.
  • Royal NY's Scoring

    Acidity:

    Average

    Body:

    Average

    Sweetness:

    Average



  • Diedrich IR-5 Roasted On
    Diedrich IR-5
    Color Change
    5:12
    First Crack
    9:34
    Roast Duration
    12:10
    Development Time
    2:36
ROAST ANALYSIS
Understanding this Ethiopia offering is an anaerobic natural process I wanted to capture the up-front acidity and notes of watermelon, pineapple, and blueberry that I tasted on the cupping table from the sample roasts of this coffee. I planned to use gentle heat application as to not distort any of the fruit and sweetness notes that were presented in the cup. I did not want to risk muting the complexity of flavors this coffee has to offer or run the risk of losing development time because of too much momentum. I roasted a 7lb batch on a five kilo Diedrich IR-5. I charged using 50% heat and applied 75% 1:03 into the roast which resulted in a 1:24 turning point. At 4:30 into the roast I adjusted the Airflow to 50%. Getting closer to 5:00 duration I had momentum and reduced the heat application to 50%. I wanted to make sure the coffee had sufficient time in the drying phase of the roast as I approached color change at 5:12 of duration. This coffee took on color extremely fast and sensing this coffee may have the tendency to take off and run I reduced my heat as to not have an aggressive first crack preserving the vibrant acidity this coffee has to offer. This adjustment paid off when I approached first crack at 9:34 duration although coming up a little later than initially expected. Aromas of pineapple, blueberry and cinnamon were present. I maintained a steady rate of rise while achieving 2:36 of development time or 21.4 % development time ratio with a duration of 12:10.


  • Brew Style
    V60
    Coffee : Water Ratio
    1:15
    Grind Size
    EK-43 #10
    Total Brew Time
    3:00
BREW ANALYSIS
Lush acidity with a silky, smooth delicate mouthfeel transitioning into a balanced, cohesive sweet finish highlighting notes of blueberry, watermelon, pineapple, pomegranate, and red wine.