Gaia Galia

Omni / 250g / Whole Beans

€15,00

Gaia Galia

Mango, Galia Melon, Toffee

€15,00

Pickup available at Gasfabriek 5

Usually ready in 24 hours

From the motherland of coffee Ethiopia, more specifically from Lalesa, Gedeb - we have this Natural Heirloom from Ephtah Specialty Coffee that is packed full of tropical fruitiness. Juicy Mango and Galia Melon burst out immediately with a sweet lingering Toffee finish.

We offer three roast styles: espresso roast and our regular filter roast.

Our filter roast is designed for clarity and character but is also highly soluble, making it a great choice for espresso if you’re into more expressive extractions.

If you prefer more classic, rounded espresso profiles, go for our espresso-specific roasts. They’re designed for higher solubility and a deeper, fuller cup.

However when we test the espresso roast and love it as filter, and cannot see the improvements in having a seperate filter roast we call it omni.

Process - Natural

Variety - Heirloom

Producer - Ephtah Specialty Coffee

Origin - Lalesa, Gedeb, Ethiopia

Elevation - 2150-2200 MASL

The washing station Lalesa located in Gedeb was purchased by Ephtah in 2023. This station is located at 2200 m.a.s.l. and is a 3.5-hectare area where 400 raised beds are installed. Ephtah empowers women by a series of initiatives including education, financial knowledge, financing and strengthening the female coffee community leadership.

Coffee farmers grow mainly heirloom varieties. These coffees are cultivated at 2150 to 2200 m.a.s.l in Lalesa, Gedeb. Individual coffee growers pick the cherries
and transport them directly to the washing stations.

The farmer is paid immediately for their cherries on delivery.
This coffee is a natural, which means that the whole ripe cherries were left to dry with its skin and mucilage attached. The coffee is sundried for 15 days until it achieves the ideal moisture resulting in a sweeter and fruitier cup profile.

Ephtah supports children from the local community via their Ama Commitment scheme in which a portion of proceeds from the sale of their coffees goes towards funding community projects that support children. This year, the scheme has renovated the local daycare that they established in 2023, located near the Lalesa site.

The term 'heirloom' is used to refer to the unidentified wild varieties that grow on Ethiopian farms. Despite some of these varieties not being genetically identified, they are classified into two groups: JARC varieties and regional landraces. Regional landraces are coffee trees that grow entirely in the wild and on some farms, while JARC varieties are coffees developed and researched by the Jimma Agricultural Research Center.

Espresso
In: 19.7g
Out: 45g for a double, split to make 2 x ~23g single espressos.
Time: 28-30 seconds
Ratio: 1 - 2.3
Temp: 92-93 Celsius

Milky Espresso
In: 20g
Out: 38g for a double, split to make 2x19g single shots.
Time: 28-30 seconds
Ratio: 1 - 1.9
Temp: 92-93 Celsius

We have a slow & long pre-infusion with a soft pressure profile. If your machine has a short pre-infusion or jumps to 9 bar immediately, reduce these times by 1 or 2 seconds to avoid overextraction.

Pour Over
Coffee Used: 17g
Total Water: 255g
Ratio: 1 - 15
Temp: 93 Celsius

Add ground coffee to a rinsed dripper.
0:00 - 0:15
Add 50 grams of water & stir the bed until all is saturated (total 50).
0:30 - 0:55
Add 100 grams of water & swirl once (total 150g).
1:00 - 1:30
Add 105 grams of water & swirl once (total 255g).

Drawdown Times:
2:00-2:30 flat bottom (Brewista, Orea f.e.)
2:30-3:00 conical (V60, Origami f.e.)