Ethiopia Gera Estate Anaerobic

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. — 100% specialty arabica, roasted fresh in Kuala Lumpur. This light anaerobic naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. hits its peak window 2 to 3 weeks after roasting. A vivid anaerobic natural single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. from Ethiopia Ethiopia Gera Estate Anaerobic is a light-roasted single origin grown in the ancient coffee forests of Djimma. Sealed, low-oxygen fermentation amplifies the fruit into raspberry, magnolia and watermelon, finishing with a soft vanilla sweetness. Made for brewers who love expressive, fruit-forward coffee on filter or espresso. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Raspberry · Magnolia · Watermelon · Vanilla Light-bodied and juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., with gentle floral lift, a clean fruity acidity and a long, vanilla-sweet finish. Coffee Details Origin Ethiopia Region Djimma (Jimma) Estate Gera Estate VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. LandraceHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Processing Anaerobic Natural Altitude Over 2,100 metres Roast Level Light Tasting Notes Raspberry, Magnolia, Watermelon, Vanilla About This Coffee Gera Estate sits in the highland forests of Djimma, a region widely believed to be the birthplace of coffee. Here, shade-grown arabica ripens slowly at elevations reaching over 2,100 metres. That altitude stretches out cherry maturation, building the sugars that give this lot its signature sweetness and structure. Gera is a privately owned, vertically integrated estate: cultivation, harvesting and processing all happen on-site, under organic and biodiverse growing conditions. What sets it apart is consistency — the estate produces high-quality, fully traceable coffee year after year, backed by a genuine commitment to sustainable farming and social equity. The vivid fruit you taste in the cup comes from anaerobic natural processing. Whole cherries are fermented in a sealed, low-oxygen environment before drying, a slow build-up that deepens sweetness and pushes the bright, wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones., fruit-forward character far beyond a standard naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge.. How to Brew Ethiopia Gera Estate Anaerobic Two recipes to start from — one for espresso, one for f