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Ethiopia Girma Tamiru Gerbota Natural Gr. 1
Ethiopia Girma Tamiru Gerbota Natural Gr. 1
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About the bean
This exceptional Grade 1 natural coffee comes from producer Girma Tamiru, who operates his own washing station in Gerbota, Yirgacheffe at 2,170 meters above sea level. The high altitude, fertile soils, and meticulous natural processing result in a vibrant, clean cup.
Girma and his team work closely with smallholder farmers (average 2.5 hectares each), hand-selecting only the ripest cherries. After careful sorting and floating, the cherries are dried on raised beds for 12–15 days and then hand-picked again by local women to ensure quality.
The varieties are a mix of local landraces and JARC selections, grown organically under the shade of false banana trees to promote soil health and biodiversity.
Cup Profile: Expect bright citrus notes, delicate florals reminiscent of white orchid, and a sweet, juicy finish of blackberry, all carried by a silky, elegant body.
Origin: Gerbota, Yirgacheffe, Ethiopia - Altitude: 2,170 masl
- Varietals: JARC selections & local landraces
- Process: Natural (sun-dried on raised beds)
- Grade: 1
- Tasting Notes: Citrus, White Orchid, Blackberry, Silky Body
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What it tastes like
About the bean This exceptional Grade 1 natural coffee comes from producer Girma Tamiru, who operates his own washing station in Gerbota, Yirgacheffe at 2,170 meters above sea level. The high altitude, fertile soils, and meticulous natural processing result in a vibrant, clean cup. Girma and his team work closely with smallholder farmers (average 2.5 hectares each),...
Why this coffee works
Chosen for a clear flavour profile, natural sweetness and dependable results in everyday brewing.
Cup profile
- Taste
- black · espresso · Ethiopia · Filter Coffee · finder-approved · floral-fruity · Grade 1 · Micro Lot · milk-friendly · Natural · NBC0006 · pour-over · Yirgacheffe
- Brew fit
- See the approved recipe below
- Roast and dispatch
- Freshly roasted; timing shown at checkout
Our approved pour-over recipe
- Bloom with 45 g and swirl gently.
- Pour steadily to 155 g.
- Finish at 235 g, then add 15 g bypass water.