Region: Gerse, Yirgacheffe, Gedeo Elevation: 2200 masl About: Asrat Bube tends to a 4-hectare coffee estate in Gerse village, Yirgacheffe, perched at an elevation 2100 meters above sea level. Initially, the farm grew local landrace varieties, a legacy from Asrat's grandparents. However, time brought change, and he transitioned to improved strains like 74110, 74112, and Kurume. Aligned with Jabanto, Asrat enjoys a suite of services from G Broad PLC, channeling consistent investments into agronomic practices and post-harvest care to enhance coffee quality. Harvesting during the peak season from November to January, Asrat employs meticulous cherry selection, employing a distinctive method—floating cherries underwater to guarantee their health. The chosen cherries embark on an 18-21 day drying process on African raised beds. Regular turning ensures uniform drying, with nylon mesh and plastic providing shelter during the night. Critical to this methodical approach is monitoring the moisture content, carefully withdrawing the cherries if they reach a delicate balance between 9.5% and 10.5%. This natural processing technique, coupled with the intricate interplay of soil, rainfall, temperature, shade, and genetic factors, shapes the unique quality profile of Asrat's coffee. Each lot reflects not only his dedication but also the harmonious dance of nature and science. Region: Gerse, Yirgacheffe, Gedeo Elevation: 2200 masl About: Asrat Bube tends to a 4-hectare coffee estate in Gerse village, Yirgacheffe, perched at an elevation 2100 meters above sea level. Initially, the farm grew local landrace varieties, a legacy from Asrat's grandparents. However, time brought change, and he transitioned to improved strains like 74110, 74112, and Kurume. Aligned with Jabanto, Asrat enjoys a suite of services from G Broad PLC, channeling consistent investments into agronomic practices and post-harvest care to enhance coffee quality. Harvesting during the peak season from November to January, Asrat employs meticulous cherry selection, employing a distinctive method—floating cherries underwater to guarantee their health. The chosen cherries embark on an 18-21 day drying process on African raised beds. Regular turning ensures uniform drying, with nylon mesh and plastic providing shelter during the night. Critical to this methodical approach is monitoring the moisture content, carefully withdrawing the cherries if they reach a delicate balance between 9.5% and 10.5%. This natural processing technique, coupled with the intricate interplay of soil, rainfall, temperature, shade, and genetic factors, shapes the unique quality profile of Asrat's coffee. Each lot reflects not only his dedication but also the harmonious dance of nature and science.

Region: Gerse, Yirgacheffe, Gedeo Elevation: 2200 masl About: Asrat Bube tends to a 4-hectare coffee estate in Gerse village, Yirgacheffe, perched at an elevation 2100 meters above sea level. Initially, the farm grew local landrace varieties, a legacy from Asrat's grandparents. However, time brought change, and he transitioned to improved strains like 74110, 74112, and Kurume. Aligned with Jabanto, Asrat enjoys a suite of services from G Broad PLC, channeling consistent investments into agronomic practices and post-harvest care to enhance coffee quality. Harvesting during the peak season from November to January, Asrat employs meticulous cherry selection, employing a distinctive method—floating cherries underwater to guarantee their health. The chosen cherries embark on an 18-21 day drying process on African raised beds. Regular turning ensures uniform drying, with nylon mesh and plastic providing shelter during the night. Critical to this methodical approach is monitoring the moisture content, carefully withdrawing the cherries if they reach a delicate balance between 9.5% and 10.5%. This natural processing technique, coupled with the intricate interplay of soil, rainfall, temperature, shade, and genetic factors, shapes the unique quality profile of Asrat's coffee. Each lot reflects not only his dedication but also the harmonious dance of nature and science. Region: Gerse, Yirgacheffe, Gedeo Elevation: 2200 masl About: Asrat Bube tends to a 4-hectare coffee estate in Gerse village, Yirgacheffe, perched at an elevation 2100 meters above sea level. Initially, the farm grew local landrace varieties, a legacy from Asrat's grandparents. However, time brought change, and he transitioned to improved strains like 74110, 74112, and Kurume. Aligned with Jabanto, Asrat enjoys a suite of services from G Broad PLC, channeling consistent investments into agronomic practices and post-harvest care to enhance coffee quality. Harvesting during the peak season from November to January, Asrat employs meticulous cherry selection, employing a distinctive method—floating cherries underwater to guarantee their health. The chosen cherries embark on an 18-21 day drying process on African raised beds. Regular turning ensures uniform drying, with nylon mesh and plastic providing shelter during the night. Critical to this methodical approach is monitoring the moisture content, carefully withdrawing the cherries if they reach a delicate balance between 9.5% and 10.5%. This natural processing technique, coupled with the intricate interplay of soil, rainfall, temperature, shade, and genetic factors, shapes the unique quality profile of Asrat's coffee. Each lot reflects not only his dedication but also the harmonious dance of nature and science.