Gerse

The Gerse washing station sources coffee from small producers throughout the Gerse area. The trees grow on clay soil at an altitude of 2,000 to 2,200 meters above sea level, surrounded by shade trees.

Mikiyas Bogale inherited the washing station from his father in 2020 and has since developed it significantly, improving both practices and equipment to produce higher-quality coffee.

The process begins with harvesting ripe cherries, followed by pulping using a traditional Agard machine. The beans are then density sorted through floating and fermented in concrete tanks for 48–72 hours, depending on weather conditions. After fermentation, the coffee is washed in channels and dried on raised beds while being carefully hand-sorted for quality. Once moisture levels are verified and final defect sorting is complete, the coffee is stored in parchment before shipment.

Taste Description:
Jasmin, bergamot, black tea