Gato

FLAVOR PROFILE  Melon, apricot, green tea VARIETY Ethiopian Landrace PROCESS Washed ELEVATION 2100-2200 masl IMPORTER Falcon Gato is one of those coffees we didn’t have to talk ourselves into. It sits in Limu Gera, surrounded by semi‑forest coffee and a mix of native tree species that keep the canopy cool and the cherries slow‑ripening. More than a hundred out‑grower farmers bring their harvest here, all trained by Kuri Mountain to pick and deliver only red, ripe cherry. Once cherry hits the site, it’s weighed, logged, and sorted to pull out anything over‑ripe or underripe before pulping. The washed fermentation runs 20–24 hours depending on temperature and moisture, long enough to build clarity without stripping sweetness. After washing, parchment moves through skin‑drying and full raised‑bed drying for 10–12 days until it settles at 10.5–11% moisture. We’ve been brewing Gato a lot while getting ready to release it. Hot or iced, it’s been the thing we keep reaching for, especially in these last humid weeks of summer.