Gerse is a washed coffee from Yirgacheffe, Ethiopia, grown by small producers around Gerse kebele in the Gedeo Zone. The coffees are delivered to Mikiyas Bogale's washing station, where ripe cherries are sorted, pulped, fermented in concrete tanks, washed in channels and dried on raised beds.

In the cup: honeydew, lychee and magnolia. It is a clean, floral Ethiopian coffee with gentle sweetness and an elegant profile. We roast it for both filter and espresso: filter keeps the cup light and aromatic; espresso brings out more sweetness and texture.

Gerse grows at about 2,000-2,200 meters. The lot is made from heirloom and other local landrace varieties, grown under local shade trees such as Wanza, Girar and Weyira.

Things people ask us

How is Gerse processed?
This Gerse lot is washed: cherries are pulped, fermented, washed and dried on raised beds.

Filter or espresso?
Both. Choose Filter for the floral, clean side. Choose Espresso for a sweeter and more concentrated cup.

What does Gerse taste like?
Honeydew, lychee and magnolia.