Gicho Gera

Gera Woreda, is part of the broader Jimma zone and is known for its semi-forested coffee farms, rich biodiversity, and a slower, shade-grown approach to cultivation. It’s a place where coffee grows tall and wild, with deep root systems and broad canopies that tell the story of a very different Ethiopia to the well-trodden south.

This lot comes from Seid Kemal’s washing station in Sedi village. Seid grew up farming here, just down the road from Ethiopia’s national coffee research centre. He launched his station in 2017 and now works with around 40 local producers to source red cherries from varieties like Kurume, 75227, and Merdacheriko—selected for their resistance to disease and dynamic cup potential. Processing is precise, with long fermentations and carefully managed drying on raised beds under dappled forest light.

Gera coffees are still under the radar for many, but they are bright, composed, and quietly complex—the kind of cup that rewards slowing down.