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Tomas Ganamo, a passionate coffee farmer from Sidama's Bombe district, inherited his family's plot in 1991. Initially farming teff and corn, Tomas introduced coffee to the farm in 2005. In 2018, he set up his own mill for better quality control. A dedicated father of six, Tomas instills the values of hard work, respect for nature, and the importance of education in his children.
Bombe, Sidama, is renowned for its exceptional coffee and high cherry prices, and Tomas's farm is no exception. Practicing regenerative, multi-crop, and organic farming, Tomas nurtures the soil and fosters a diverse ecosystem. He and his team handpick ripe cherries, dry them on raised beds, and meticulously sort them to ensure top quality, reflecting his unwavering commitment to excellence and sustainability.
We taste notes of Strawberry Jam, Fruit Punch, Vibrant Acidity, Floral.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 2:48
TDS: 1.35
Extraction: 19.9%We recommend a continuous pour for more fruit sweetness.
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Dose: 21g
Ratio: 1:16.2
Grind: Slightly coarse
Bloom: 1:2 for 30s
Total Brew: 3:20
TDS: 1.36
Extraction: 19%
You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, I would pay special attention to avoiding over-extraction, especially since gesha coffees can have a tendency to brew slowly. The extra 1 gram up-dose should give you enough flavor/body to offset a coarser grind.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 2:55
TDS: 1.38
Extraction: 20%
Being a naturally processed coffee, make sure your dial emphasizes the full body of this coffee as well as its strawberry candy and tropical fruit notes.
Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 3:30
TDS: 1.38
Extraction: 20.20%
When well dialed, this coffee exhibits a vibrant acidity with very sweet profiles.
