GERSE - ETHIOPIA

In the heart of Yirgacheffe, Ethiopia, Biniyam Aklilu works closely with a network of smallholder farmers throughout Gerse, bringing together their shared dedication to growing exceptional coffee. Biniyam operates a dry processing site and has earned a reputation as a hardworking and trustworthy partner. For several years, he has been collaborating with us, producing roughly 300 bags of coffee each harvest, with careful attention to quality at every step. The cherries are hand-picked at peak ripeness, then presorted to ensure only the best make it to the next stage. Pulping is performed using a traditional “Agard” local pulping machine, followed by fermentation and washing. The beans are then carefully dried on raised African beds, allowing for even drying and preservation of flavor. After final moisture checks and meticulous defect sorting, the coffee is ready to shine. This lot is a celebration of Ethiopia’s coffee heritage. Grown at altitudes of 2,000–2,200 meters in the rich clay soils of Gerse, the coffee benefits from ample rainfall (around 1,500 ml/year) and natural shade provided by local trees like Wanza, Girar, and Weyira. The lot consists of heirloom and other landrace varieties, reflecting the genetic diversity and distinctive flavors that have made Yirgacheffe coffee renowned worldwide.