Ethiopia Gera (first roast 6/18)
ETHIOPIA
GERA - GENJI CHALLA COMMUNITY LOT
RASPBERRY, DARK PLUM, SALTED CARAMEL
Coming to us from an independent washing station in western Ethiopia's Agaro Gera region, Gera is a beautiful representation of this season's exceptional quality. The cup is sweet and composed, balancing vibrant fruit character with structured sweetness and clarity.
We're tasting notes of raspberry, dark plum, and salted caramel, supported by a clean acidity and layered fruit sweetness that make this coffee endlessly drinkable.
BEAN DETAILS:
ORIGIN: Agaro, Ethiopia
ELEVATION: 2000+ masl
VARIETY: Local Heirlooms
PROCESS: Fully washed and dried on raised beds
TASTING NOTES: raspberry, dark plum, salted caramel
ROAST TYPE: Light
Farm Level
Ethiopia Gera G1
Genji Challa, Agaro, Oromia
Raspberry • Dark Plum • Salted Caramel
Coming to us from an independent washing station in western Ethiopia's Agaro Gera region, Gera G1 is a beautiful representation of this season's exceptional quality. The cup is sweet and composed, balancing vibrant fruit character with structured sweetness and clarity.
We're tasting notes of raspberry, dark plum, and salted caramel, supported by a clean acidity and layered fruit sweetness that make this coffee endlessly drinkable.
The Place
Gera comes from the larger Jimma region, one of Ethiopia's most important coffee-growing areas. This part of western Oromia is known for its high elevations, abundant rainfall, and healthy forest ecosystems that create ideal conditions for coffee production.
The producers contributing to this lot live close to the washing station, making transport relatively straightforward. During harvest, cherries are delivered daily and processed quickly, helping preserve freshness and quality.
Unlike many other coffee-growing regions in Ethiopia, Agaro has not experienced a significant shift toward alternative crops such as khat or eucalyptus. These crops can place heavy demands on local water resources, while coffee remains both economically viable and ecologically supportive. Healthy coffee production depends on healthy forests, creating a strong incentive for producers to preserve the surrounding landscape.
Farming & Sustainability
Coffee is typically intercropped with native shade trees and food crops such as banana, which help fertilize the soil and support biodiversity.
Because producers deliver coffee in cherry form, the washing station is able to collect and compost the pulp generated during processing. That organic compost is then distributed back to producers for use on their farms, creating a simple but effective closed-loop system.
Processing
This lot follows a traditional washed process designed to highlight clarity and terroir.
- Cherries are mechanically depulped
- Coffee is fermented and soaked overnight
- Dried on raised beds for 6–8 days
The result is a cup that is clean, sweet, and distinctly Ethiopian.
This is the kind of Ethiopia that reminds us why washed coffees from the region remain timeless.
Elegant fruit, balanced sweetness, and a refined structure that rewards daily drinking. Less about intensity, more about precision.
A beautiful coffee from one of Ethiopia's most storied coffee landscapes.
Coffee Details
Community: Genji Challa
Region: Agaro, Oromia, Ethiopia
District: Gera (Jimma Zone)
Producers: Various Smallholder Farmers
Farm Size: 0.1–2 hectares
Altitude: 2,100–2,280 masl
Varieties: Ethiopian Landraces
Process: Washed
Fermentation: Mechanically depulped, fermented, and soaked overnight
Drying: 6–8 days on raised beds
Brew Guide
Filter & Espresso
You bought great coffee. Brew it that way. Below is how we approach extraction at Color — built from years of roasting, tasting, and a lot of dialing in on our favorite brewers: Hoop, Pulsar, UFO, and Origami Air.
Brew how you’d like — but if you want it how we taste it, start here.
REST
Great coffee changes over time. Don’t rush it.
Filter:
→ 2–6 weeks off roast
→ Sweet spot: 3.5–6 weeks
This is where things get cleaner, riper, and more clear. Fruit tones deepen. Structure gets polished and the finish cleans up.
Espresso:
→ 4–6 weeks off roast
You can pull earlier. It’ll be brighter and aromatic. Around week 4, it rounds out and gains density.
If you enjoy tasting evolution like me, just keep brewing and wait for it to get better!
WATER
Water matters more than most variables. We QC with TWW at full strength, the light roast profile, but these coffees truly sparkle with most soft water profiles. Most mountain water is hard so be sure to adjust accordingly. Definitely filter out chlorine and sulfur if using tap water. Apex is making some really cool water drops!
Ideal Range:
→ 30–80 ppm
→ Moderate alkalinity
→ Balanced calcium/magnesium
Softer water increases clarity and perceived sweetness. Harder water can flatten acidity and mute top notes as well as muddy the finish.
FILTER BREWING
Core Philosophy
- Even extraction > aggressive agitation
- Minimize channeling
- Control flow rate
- Your taste is the most important factor!
- Bed Depth is critical, check out Jonathan Gagne’s thoughts on this
We aim for:
- Extraction Yield: 20–23%
- TDS: 1.35–1.55
- Clean, structured sweetness
- The least amount of astringency possible
- No hollow center, flat beds
RATIO
We cup at 1:17
For brewing, we gravitate toward:
- 1:16 – 1:17
- Personal favorite: 1:16.75
- If the coffee is ultra-dense or fruit-forward, push toward 1:17. If you want more saturation and body, lean toward 1:16.
GRIND
Medium-fine for most flat-bottom / hybrid brewers.
You should see:
- Even drawdown
- No stalling
- No rushing
- See Jonathan Gagne’s bed depth post
If it tastes:
- Sour → grind finer or reduce chanelling
- Bitter/astringent/dry → grind coarser
- Thin → increase extraction (finer or hotter water)
BREWERS WE LOVE
Hoop
Low agitation. High clarity. One pour.
Let gravity do the work. Make sure to break the crust when you finish pouring.
Use a metal aeropress filter if you’re struggling with choking and/or slow draw downs.
Pulsar
Excellent for brewing for 2 people.
Aim for doses 25g - 30g to reduce channeling risk.
Bloom with the valve closed. Open after the first pour.
UFO
Expressive, modern clarity.
Great for highlighting fruit structure. Forgiving.
We love the sibarist filters.
Origami Air
Run conical filters for clarity, flat-bottom for structure.
Control your pour pattern — even spirals, minimal disturbance.
Thermally stable, easy pour over option.
POUR OVER POUR STRUCTURE (General Framework)
For a 1:16–1:17 brew:
- Bloom: 2–3x coffee weight (45–60g for 21.5g dose)
- 60 sec bloom
- 2–3 controlled center-out pours
- Avoid heavy swirling or stirring
- Let it draw down naturally with a light rattle after the last pour. Agitation increases extraction — use it intentionally.
ESPRESSO
Rest longer. Be patient.
Starting Parameters:
- 1:2 – 1:2.5 ratio
- 25–35 sec
- 93–95°C
- Adjust based on roast level and density
These coffees often open up at slightly higher extraction. Don’t be afraid of longer shots if they remain sweet and structured. More shot volume = more extraction.
You’re looking for:
- Dense sweetness
- No harsh finish
- Lingering fruit or chocolate clarity
- Structured acidity, not sharpness
If it’s thin → grind finer or increase ratio
If it’s harsh → coarsen or lower temp slightly
WHAT WE’RE TASTING AT OPTIMAL EXTRACTION
- Saturated sweetness
- Clear fruit articulation
- No hollow mid-palate
- Weight without heaviness
- Long finish
When you hit it right, it feels polished. Not loud. Not dull. Just complete.
FINAL NOTES
- Rest matters.
- Water matters more.
- Extraction is measurable.
- But taste is king.
Brew whenever you’d like. Track changes. Stay curious.
If you dial something incredible on your Hoop, Pulsar, UFO, or Origami Air — tell us.
We’re always chasing better coffee.
— Color Coffee
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?