Gara Sole - Filters from Ethiopia

Ethiopian coffees have always held a firm place in our hearts and our range. The Gara Sole is a fruity-floral filter coffee with notes of raspberries and melon. Juicy, complex, and very distinctive. Spring has arrived in our coffee cups.

Gara Sole - Coffee Info

Taste: Raspberry, melon, floral

Roasted for: all common filter methods such as: hand filter, AeroPress, French Press and Cold Brew

Origin of the beans: Bensa, Sidama, Ethiopia

Producer end: 450 members of the Gara Sole Washing Station

Varieties: Healing Room

Post-harvest process: Natural

All our coffees are sold as whole beans.

Brewing recommendation David: Gara Sole V60

David used the following equipment to develop the recipe:

Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more on the topic of coffee water )
Mill: Kinu M47 Classic
Dripper: Hario V60 glass filter 02
Filter paper: Hario V60 paper

Why does Gara Sole taste the way it does?

Coffees from the Bensa region have received increasing attention in recent years. With this, awareness and demand are growing. These coffees generally have a stable acidity because they are among the highest-growing coffees in Ethiopia (up to 2,300 meters above sea level). The microclimate (with brief rainfall almost daily) also means that the cherries take a bit longer to dry. In blind tastings over the past few years, we have consistently chosen coffees from the Bensa region, as the growing conditions there are a fantastic match for the natural post-harvest process.

Why did we buy the Gara Sole ?

David, a member of our team, was on site in November 2024 and visited Gara Sole with our new partners from Plotcoffee, as well as the exporter of Testi Coffee. In the summer of 2024, we received a fantastic selection of samples from Plotcoffee. We tasted them, and the Gara Sole and Duwancho stood out. David was then able to better understand the region during his trip, establish contacts, and even secure lots for the next season. For the first time, we now have a constellation with Plotcoffee, Testi Coffee, and David that allows us to delve deeper into the Ethiopian coffee world and learn more.

How do we roast this coffee?

We roast the coffee to completion in 8:30 minutes. With a development time of 45 seconds (8.6%) and a shorter roast, we emphasize the coffee's inherent qualities: plenty of fruit and delicate, floral aromas. Since coffee requires a lot of energy, we start with 70% energy for a short roast and finish at 50%.

Import Bean

Import Bean