Gara Sole, filter coffee from Ethiopia

Gara Sole - Coffee Info

How we brew Gara Sole: V60

Our David developed and optimized the recipe with the following equipment:

Water: Total hardness 3°dH , Alkalinity 1.5°dH 
Grinder:  Kinu M47 Classic
Dripper:  Plastic V60
Filter paper:  Hario V60 Paper
Kettle:  Brewista Artisan

Why does Gara Sole taste the way it does?

Coffees from the Bensa region have been gaining more and more attention in recent years. With this, awareness and demand are growing. These coffees generally have a stable acidity structure because they are among the highest-growing coffees in Ethiopia (up to 2300 m.a.s.l.). The drying of the cherries also takes a little longer due to the microclimate (almost daily short-term rain). In blind tastings over the past few years, we have repeatedly gravitated towards coffees from the Bensa region, as the growing conditions there harmonize fantastically with the natural post-harvest process.

Why did we purchase Gara Sole?

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

How do we roast this coffee?

We finish roasting the coffee in 8:30 minutes. With a development time of 45 seconds (8.6%) and a shorter roast, we emphasize what is inherent in the coffee: a lot of fruit and delicate, floral aromas. Since the coffee needs a lot of energy, we start with 70% energy for a short roast and finish the roast at 50%.

Read coffee details in Beanconqueror:

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