Ethiopia Gemede Family: Sample Coffee Roasters

Ethiopia
Gemede Family
(Espresso Roast)

This natural process lot is the sum of the harvests from different members of the Gemede Family. It has flavours of berries, chocolate, and fruit cake.

Natural process Kurume, 74110, 74112

Flavour: berries, chocolate, and fruit cake

Body: Acidity:

Roast: espresso (black + milk drinks)

The Gemede family—formed by Adanech Gemede, Zinash Haile, Birhanu Haile, Tego Gemede and Tadesse Galgale—has a reputation for its coffee. Most of them work on plots of land inherited from their parents, so they live close together near the village of Dobi in the Yirgacheffe area.

As a big group of producers, they can combine their harvests, process them together, and sell them under one name: The Gemede Family coffee lot. They do it in the Jabanto Farmers Group facilities.

Varieties

This lot features some typical Ethiopian Heirloom varietals: Kurume, 74110, and 74112.

Process

Before laying the cherry for drying, these are sorted in water by removing floaters and underripe fruit. The remaining ripe red cherries are dried on raised beds (usually called an African bed) for 18-21 days—this is when the natural processing takes place!

A total of 11kg of red coffee cherries per square metre is distributed on a drying bed made of bamboo mat. These are turned around manually 6 times per day to maintain uniform drying. Every night, the cherries are covered with nylon mesh and plastic.

During all these days, numerous quality controls take place. From the 15th day onwards, the moisture loss is constantly monitored. When the moisture level reaches 9.5%-10.5%, the natural fermentation process is considered complete—it’s time to pack the coffee.

Natural fermentation is a simple yet tricky process; soil, rainfall distribution, temperature, shade, and the genetic makeup of varieties play a significant and interdependent role in the final quality and flavour profile of each coffee lot.

The Gemede family members receive technical support on coffee agronomy and post-harvest handling practices from a local bureau of agriculture and G Broad Trading PLC, bringing quality and yield improvements year on year.

Sourcing and ingredients

100% Kurume, 74110, and 74112 coffee beans, provided by Condesa Co.Lab and roasted by us on Gadigal land / Sydney.

Country grade: Grade 1 (Ethiopia) ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:2.2
dose:yield
ratio

To brew on espresso, we recommend using 22g of beans (dose) to get 48g of espresso out (yield), during 26-32 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Gemede Family
Farm/Coop: Jabanto Farmers Group
Country: Ethiopia
Region: Gedeo, Yirgacheffe
Altitude: 1980-2200m above sea level
Varietals: Kurume, 74110, and 74112
Process: Natural
Harvested: November 2022
Body
Acidity
Tasting notes: Berries, chocolate, and fruit cake
Roast style: Espresso (black + milk drinks)

Varietals

74110 varietal

74112 varietal

A varietal from the Metu Bishari selections made in the forests of the Illubabor Zone in western Ethiopia in 1974. The Jimma Agricultural Research Center (JARC) selected it (alongside a few others)for its resistance to coffee berry disease.

Kurume varietal

An Ethiopian sub-varietal that falls under the umbrella of Heirloom/landrace category, called as such in the Yirgacheffe area but referred to as Kudhum in Guji.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Yirgacheffe region of Ethiopia

Unique for its floral and highly aromatic coffees. Some our of very favourite and memorable Ethiopian coffees have emerged from this legendary region.

Farm processes

Natural process

This technique leaves some flesh on the coffee cherry during processing and drying. This results in flavours which may show jammy fruit and a little winey-ness.