Ethiopian Gerba Dogo - Elementum Single Origin Arabica

Test Subject: Ethiopian Gerba Dogo
Extraction Site: Gerba, Bulehore region, East Guji, Ethiopia
Elevation Gradient: 2100-2300 masl
Processing Protocol: Natural
Genetic Strain: Heirloom
Caffeine Potency Score: SCA 86.50
Flavor Matrix: Lemon Custard, caramelized apple, kiwi, marzipan; sticky, syrupy mouthfeel

250gm: 2 cups a day over 1 week.
500gm: 4 cups a day over 1 week.
1kg: Wholesale or coffee shops.

Whole Beans: For aficionados with their grinding apparatus, desiring freshly-ground beans each time.
Ground (Coarse): Ideal for French Press or Cold Brew methodologies.
Ground (Medium): Suitable for Drip Coffee Makers and some Pour Over techniques.
Ground (Fine): Espresso enthusiasts, this is your optimal granularity.
Ground (Ultra Fine): Primarily for Turkish coffee preparation, where a powdery consistency is crucial.

In-Depth Analysis:
Introducing our Erlenmeyer Ethiopian, a flavorful journey direct from the laboratories of Gerba Dogo. With the precision and rigorous methodology of a scientific experiment, we present a coffee that defies the norm, while paying homage to the traditional methods of Ethiopian coffee processing.

This special brew originates from the high-altitude terrains of the Bulehore region, specifically the Gerba area of East Guji, known for its rich soil and favorable climate. Grown at heights of 2100-2300 masl, the heirloom varietal of this coffee unfolds into an exquisite cup profile that is carefully calibrated for your taste buds.

Our Erlenmeyer Ethiopian hits a remarkable cup score of 86.50, making it a premium choice for coffee enthusiasts. Like a perfectly executed experiment, it unveils an unexpected flavor profile of lemon custard, caramelized apple, and kiwi, blended harmoniously with the subtle nuttiness of marzipan. This concoction is encased in a sticky, syrupy mouthfeel that makes each sip a delightful experience.

This exceptional coffee is the fruit of our collaboration with Shonora Trading, our esteemed supply chain partners in Ethiopia. Led by the dynamic duo of Adugna and Morkata, sons of the founder Mr. Shonora Gata, they've ushered in advancements in processing methods and strengthened relationships with local growers.

The Erlenmeyer Ethiopian is a testimony to the resilience of 220 smallholder producers, each contributing to this lot under native shade trees. Coffee cherries, meticulously handpicked, are laid in thin layers on raised beds for approximately 15-21 days. During this time, they're constantly turned to ensure even drying and are carefully sorted to remove any under-ripe cherries. This process retains the integrity of the traditional Ethiopian method, resulting in a brew that is both innovative and nostalgic.

Discover the chemistry of taste with our Erlenmeyer Ethiopian coffee, where tradition meets innovation, one cup at a time.