Marblecake

Tasting Notes: Baking Spices, Dark Chocolate, Vanilla Bean

Ethiopia:

Country: Ethiopia | Region: Djimmah | Importer: RNY | Producer: Gera Estate | Processing: Washed | Altitude: 1,800–2,180 MASL | Varietal: 74-110, 74-112, 74-140, 74-165 | Mill/Washing Station: On the farm

Mexico:

Country: Mexico | Region: Sierra Sur | Importer: RNY | Producer: Several Smallholder Farmers | Processing: Washed | Varietal: 74-110, 74-112, 74-140, 74-165

Our average cupping score: 84.75

About the Producers

Ethiopia: The Gera Estate is located in the Dijmmah region of Ethiopia at high altitudes, encouraging slow cherry maturation that results in sweet, dense coffee seeds. The area also has nitrogen-rich plants and natural fertilizers (no chemical fertilizers or insecticides are used) that ensure delicious coffee production, focusing on sustainability and providing good working conditions for their employees. The Gera Estate provides childcare, education, housing, clean drinking water, electricity, healthcare, and recreational facilities for all of its employees free of charge.

Mexico: This lot is organized by former teacher Francisco Cortez, who has extensive knowledge in the local coffee-growing region. Perched in a canyon facing the Pacific, San Francisco Ozolotepec is a remote coffee-growing community in Oaxaca's Sierra Sur, located about eight hours by road from Oaxaca City. The name "Ozolotepec" comes from Aztec language and means "Hill of the Tiger." Humid climate and seasonal storms shape daily life and harvests. This lot unites five smallholders farming 1.5–2 hectares each, growing Typica, Caturra, and Oro Azteca. After harvest, cherries ferment 12–24 hours in tanks and bags, then dry on rooftop patios for about five days. 

What makes this coffee stand out

Pour over recipe:

Ratio: 18g coffee, 320g water | Grind: Medium | Water: 198F

0:00 80 g (bloom)
0:30 200 g
1:00 320 g
3:30 Target brew time