The same Ethiopia Gera Estate that shines in our light roast also reveals a deeper side when given more time in the roaster. Grown in Djimmah at 1900–2200 MASL and naturally processed on raised beds, this Grade 1 natural carries all the fruit Ethiopia is known for, but when roasted with longer development it shifts into something richer, rounder, and dessert-like.
On the table, it’s syrupy and comforting. Sweet aromas lead into notes of cocoa and maple syrup, rounded by a jammy fig finish. The body is full and velvety, with just enough fruit undertone to remind you it’s Ethiopian at heart. Perfect for espresso, cappuccinos, or anyone who prefers their coffee with more weight and sweetness.
We taste: Cocoa, Maple Syrup, Jammy Fig
Origin:
Ethiopia Gera Estate – Natural process
(Djimmah, 1900–2200 MASL)
Use:
Best as espresso or in milk drinks, but also brews beautifully as a rich, chocolate-forward drip.
This is the second expression of the same Gera lot — roasted longer to bring out its chocolate and syrupy side. Pair it with the light version to taste two perspectives of one coffee.
The same Ethiopia Gera Estate that shines in our light roast also reveals a deeper side when given more time in the roaster. Grown in Djimmah at 1900–2200 MASL and naturally processed on raised beds, this Grade 1 natural carries all the fruit Ethiopia is known for, but when roasted with longer development it shifts into something richer, rounder, and dessert-like.
On the table, it’s syrupy and comforting. Sweet aromas lead into notes of cocoa and maple syrup, rounded by a jammy fig finish. The body is full and velvety, with just enough fruit undertone to remind you it’s Ethiopian at heart. Perfect for espresso, cappuccinos, or anyone who prefers their coffee with more weight and sweetness.
We taste: Cocoa, Maple Syrup, Jammy Fig
Origin:
Ethiopia Gera Estate – Natural process
(Djimmah, 1900–2200 MASL)
Use:
Best as espresso or in milk drinks, but also brews beautifully as a rich, chocolate-forward drip.
This is the second expression of the same Gera lot — roasted longer to bring out its chocolate and syrupy side. Pair it with the light version to taste two perspectives of one coffee.
