Gara Sole - Filter from Ethiopia

Ethiopian coffees have always had 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 characteristic. Spring has arrived in the 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: 450 members of the Gara Sole Washing Station

Varieties: Heilroom

Post-harvest process: Natural

All our coffees are sold as whole beans.

This is how we would prepare the Gara Sole

The first roasts have left the coffee house. We like to let the coffee degas for at least a week before we can prepare the recipe, so it is still too fresh at the moment. You will find the recipe here in about 1-2 weeks.

Why does Gara Sole taste the way it does?

Coffees from the Bensa region have received more and more attention in recent years. With this, awareness and demand are growing. The coffees generally have a stable acid structure because they are among the highest growing coffees in Ethiopia (up to 2300 m above sea level). The drying of the cherries also takes a little longer due to the microclimate (short rain almost every day). In blind tastings over the past few years, we have repeatedly stuck with coffees from the Bensa region because the growing conditions there harmonize fantastically with the natural post-harvest process.

Why did we buy the Gara Sole ?

David from our team was on site in November 2024 and visited Gara Sole and the exporter of 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 and the Duwancho stood out. On his trip, David was able to understand the region better, make contacts and secure the 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 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: lots of fruit and delicate, floral aromas. Since the coffee needs a lot of energy, we give a short roast 70% energy to start and finish the roast at 50%.