Gara Sole, filter coffee from Ethiopia

Gara Sole - Coffee info

How we brew the Gara Sole: V60

Our David developed and optimized the recipe using 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 the Gara Sole taste the way it does?

Coffees from the Bensa region have received increasing attention in recent years. Along with this grows awareness and demand. These coffees generally have a stable acidity structure because they are among the highest-grown coffees in Ethiopia (up to 2300 m.a.s.l.). The drying of the cherries also takes slightly longer due to the microclimate (short, near-daily rainfall). In blind tastings over the last few years, we kept coming back to coffees from the Bensa region, as the cultivation conditions there harmonize fantastically with the natural post-harvest process.

Why did we source Gara Sole?

David from our team was on-site in November 2024 and visited Gara Sole, as well as the exporter Testi Coffee, with our new partners from Plotcoffee. In the summer of 2024, we received a great selection of samples from Plotcoffee. We tasted them, and the Gara Sole as well as the Duwancho stood out. During his trip, David was able to better understand the region, make contacts, and also secure the lots for the next season. For the first time, we now have a collaboration with Plotcoffee, Testi Coffee, and David 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: plenty of fruit and delicate, floral aromas. Since the coffee requires a lot of energy, we apply 70% energy at the start for a short roast and finish the roast at 50%.

Import coffee details into Beanconqueror:

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