From Farm to Cup

Nestled in the lush highlands of western Ethiopia, Gera is home to smallholder farmers who cultivate coffee beneath the protective canopy of native forest trees. The rich volcanic soil and high elevation create ideal conditions for producing complex, fruity coffees. Farmers here practice traditional methods passed down through generations, carefully hand-selecting only the ripest cherries.

The Limu region is renowned for producing some of Ethiopia's most balanced and aromatic coffees. Farmers work in community cooperatives, sharing knowledge and resources to maintain sustainable practices. The semi-forest environment provides natural shade and biodiversity, contributing to the coffee's distinctive wine-like acidity and floral notes.

Jimma's coffee-growing tradition spans centuries, with farmers cultivating coffee in mixed forest-garden systems that promote ecological balance. The region's consistent rainfall and moderate temperatures create optimal growing conditions. Farmers make multiple passes through their plots, ensuring only perfectly ripe cherries are harvested.

Gera Station serves nearby forest-shade farms, processing coffees with both washed and natural methods. Cherries are hand-sorted upon arrival to remove defects. Washed lots are depulped, fermented for 36–48 hours, and washed clean; naturals are dried whole on raised beds. Careful monitoring and regular turning ensure clean cups with Gera's hallmark florals and balanced sweetness.

Limu Station combines modern processing with careful traditional practice. Lots are offered as washed, honey, or natural to showcase Limu's signature balance and aromatics. Cherries are floated to remove underripes, then pass through multiple hand-sorting stages. Elevated drying beds provide airflow, and parchment is turned every 2–3 hours under peak sun.