BERRY JAM

Origin: Gedeo, Ethiopia
Variety: Heirloom
Process: Natural
Producer: Smallholder farmers
Roast: Omni
Best For: Filter • Espresso

Berry Jam is a vibrant, fruit-forward Ethiopian coffee with elegant floral notes, lively acidity, and the unmistakable character of a classic Gedeb natural.

Sourced from Chelichele village in Ethiopia's renowned Gedeb district, this coffee captures everything that makes the region so highly regarded. Expect a bright, expressive cup with layered sweetness, delicate florals, and a silky body, all brought together by a clean, juicy finish. It delivers plenty of complexity while remaining balanced and approachable, making it just as enjoyable for everyday drinking as it is for slowing down and appreciating the finer details.

This is a coffee that thrives as a filter, where its floral aromatics and vibrant fruit character are given room to shine. As espresso, it becomes richer and more syrupy, maintaining its sweetness while developing a fuller body and rounded texture.

Careful natural processing preserves the coffee's clarity while enhancing its sweetness and depth. Only fully ripe cherries are hand-picked before being meticulously sorted and dried on traditional raised African beds for 15–17 days. Throughout drying, the coffee is regularly turned and monitored to ensure even moisture loss and consistent quality, resulting in a cup that feels expressive, refined, and remarkably clean for a natural process.

We chose this coffee for its clarity, elegance, and classic Ethiopian character. It showcases everything we love about naturally processed coffees from Gedeb: floral, vibrant, and fruit-driven, while remaining composed, consistent, and beautifully drinkable.

This coffee is produced by Alemayehu Abera in Chelichele village, within the Gedeb district of southern Ethiopia. Grown between 2,150 and 2,210 metres above sea level, the coffee benefits from high elevations, cool temperatures, and the rich biodiversity that has made the Gedeo Zone one of the world's most celebrated coffee-growing regions.

The lot is composed of indigenous heirloom varieties, cultivated beneath the shade of traditional false banana (Enset) trees. This long-established agroforestry system helps protect the coffee from intense sunlight, supports healthy soils, and contributes to the area's remarkable ecological diversity.

Alemayehu operates a small 1.8-hectare washing station, supported by a permanent team alongside around 100 seasonal workers during harvest. Cherries are harvested between December and January before undergoing careful hand sorting and a closely managed natural drying process. Every stage of production is designed to preserve quality and consistency, from selective picking through to the final drying on raised beds.

The result is a coffee that reflects both the exceptional growing conditions of Gedeb and the meticulous work behind every lot. Thoughtfully produced and deeply rooted in tradition, Berry Jam is a beautiful expression of one of Ethiopia's most celebrated coffee-producing regions.

V60 

Coffee: 18g

Water: 310ml

Temperature: 92°C

Total Time: ~2:30-3:00

Grind Size:  EK 8.5 / ~26-28 clicks on Commandate

Method

1. Rinse the paper filter, add 18g of coffee and gently level the bed

2. Bloom, add 50g of water

3. Swirl gently to ensure even saturation

4. Wait 30 seconds

5. Pour up to 150g total by ~1:00

6. Keep a steady, controlled pour

7. Pour up to 310g. Maintain a slow, consistent flow,

8. Let it drain completely (finish around 2:30–3:00)

 

Hario switch 

Coffee: 16g

Water: 280ml

Temp: 94°C

Time: 3:00

Grind size: EK 8 / ~25–27 clicks on Comandate

Method

1. Rinse paper

2. Add coffee 

3. Bloom with 50g of water for 30s (valve closed)

4. Open the valve for 30 seconds

5. Close the valve, add 150g of water (total 200g)

6. At 1m50s open valve

7. Let it drain

8. Slowly pour 280g of water 

9. Let it drain

Aeropress

Coffee: 14g

Water: 200ml

Temperature: 92°C

Total Time: ~2:45-3:00

Grind Size: 7-7.5 on EK / 24-26 on Comandante

Method:

1. Rinse the filter paper. Add 14g of coffee

2. Add all 200ml of water quickly

3. Stir 3-5 times gently

4. Insert plunger at ~0:20 (to stop dripping), let sit until 1:45-2.00

5. Press slowly (60 sec)

6. Finish around 2:45-3:00

Orea

Coffee: 18g

Water: 300ml

Temperature: 94°C

Total Time: ~2:30-3:00

Grind Size: 6-7 on EK / 20-24 on Comandante

Method:

1. Rinse the filter paper and preheat everything. Add 18g of coffee.

2. Spiral pour to 60g, wait 30s

3. Pour to 140g wait 30s

4. Pour to 220g, wait 30s

5. Pour to 300g and let it drain

 

We dispatch orders every Monday. The cut-off for orders is midday on the preceding Thursday.

We ship all orders via Royal Mail 24 Tracked. Deliveries typically arrive within 1–2 working days after dispatch.

All UK coffee orders qualify for free shipping.