Gera Farm

Gera Farm

  • Tasting Notes Vanilla, honey, stone fruits
  • Location Limu, Jimma zone, Ethiopia
  • Elevation 1900 - 2100 M
  • Process Washed and sun-dried
  • metafields
    Region Limu, Jimma zone, Ethiopia
  • metafields
    Varietal Heirloom varietals
  • metafields
    Elevation 1900 - 2100 masl
  • metafields
    Process Washed and dried on raised beds
  • metafields
    Importer D R Wakefield

Taste Notes

Vanilla and honey sweetness with soft stone fruits and a green apple acidity. Super clean.

  • Producer: Gera Farm, Limu village, Jimma zone, Oromia, Western Ethiopia
  • Soil type: Red brown, fertile
  • Rainfall: 1200-1800 mm per year
  • Temperature: Ranges from 20C-25C day, 15-17C night
  • Harvest: Nov-Jan
  • Shade Trees- Acacia, Gravely, Juniperious
  • Other crops planted in the farm - False Banana, Avocado, Apple

 Gera farm is stretched over the highland areas at altitudes between 1900 and 2100 meters, which is ideal for high quality Arabica ecology. No chemical fertlizers or insecticides are used. The system is based on sustainability principles for production through protection of the farming environment and improving the living and working conditions of the employees. All coffees are shade grown, with special emphasis on soil and water conservation along with environmental protection by enriching the soil with nitrogen fixing plants. For the employees, the enterprise provides houses, schools for children, potable water, electricity, healthcare, recreation facilities, etc. free of charge.

Heirloom indicates a mix of local varieties such as native coffee of forest origin transferred to family smallholder plots. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.

These heirloom varieties do have designations and those used on the farm are: 74-165, 74-140, 74-110, 74-112,74-4,and 75- 227


For the fully washed coffees the ripe cherries are delivered to the mill, where they are graded, sorted, de-pulped and fermented underwater for between 36 - 48 hours. There are 14 fermentation tanks and 2 soaking tanks on the Gera Farm. Waste water is kept in 2 lagoons. Drying takes place on raised drying tables for 10 days.



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