Gemechu, Ethiopia

Established in Mewa, Nensebo, Gemechu Station is one of the Alo Coffee's high-end coffee processing stations.

Once uniformly ripe cherries arrive at Gemechu station, they are immediately laid out on African drying beds, where they are carefully dried over an average of 22 days. To ensure even drying, the team at Gemechu turns the cherries every hour and covers them with shade between 12–3 PM daily to protect them from direct sunlight. When the cherries reach a moisture level of 10–11%, they are sealed in GrainPro bags to enhance and preserve their aroma. The coffee is then stored in jute bags and rested for a minimum of 45 days before dry milling.

Roasted for: Espresso
200G
Optimal Rest Period from Roast: Minimum 14 Days
Our roasted coffees are good up to, but best consumed within 2 months from roast.