BERRY JAM SUBSCRIPTION

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

Berry Jam is a rich, fruit-forward Ethiopian coffee with notes of goji berry, blackberry jam, and blueberry, delivering concentrated sweetness, vibrant acidity, and a beautifully juicy profile. Produced by a community of smallholder farmers in West Guji, Oromia, and processed at the Gerba Dogo Station, this natural lot showcases the depth, sweetness, and expressive fruit character for which coffees from Guji are so celebrated.

Grown from 974 JARC selections and indigenous Ethiopian varieties, this coffee is bursting with ripe berry character. Blackberry jam brings a deep, almost preserve-like sweetness, layered with juicy blueberry and the brighter, slightly tangy character of goji berry. The acidity is lively and refreshing, while a rounded body and lingering sweetness give the cup plenty of richness and depth.

This coffee shines as a filter, where its layered berry character and juicy acidity have room to fully open up. As an espresso, it produces a rich, syrupy shot with concentrated fruit sweetness, plenty of body, and a long, jammy finish.

Following harvest, only ripe cherries are carefully selected before being sorted and prepared for drying without depulping or washing. The whole cherries are slowly dried on traditional raised African beds beneath protective shade nets for 18–25 days, with the coffee regularly turned by hand throughout the process. This slow, carefully monitored natural process encourages concentrated sweetness and fruit character while preserving clarity and structure.

We chose this coffee because it delivers everything we look for in a great natural Ethiopian coffee: generous sweetness, vibrant fruit, and plenty of character, balanced by enough clarity to keep the cup refined. It's juicy, jammy, and incredibly expressive.

Berry Jam is produced by more than 100 smallholder farmers surrounding the Gerba Dogo Station in Bule Hora, West Guji, in Ethiopia's Oromia region. Together, these producers cultivate coffee across a cooperative area of approximately 120 hectares, with farms sitting between 2,100 and 2,300 metres above sea level.

The station is managed by producers including Sida Udessa, Wosene Burka, Shonora Gata, and Wodessa Tuku, whose families have been involved in the region's coffee production and washing stations for decades. Their work combines this long-standing local knowledge with a meticulous approach to harvesting and processing.

One of the defining features of Gerba Dogo is just how local its supply chain is. Around 90% of the cherries processed at the station are grown within a two-kilometre radius, allowing the team to maintain close relationships with farmers and greater control over cherry quality and ripeness. During the October to January harvest, producers selectively pick ripe cherries before delivering them to the station for processing.

The surrounding landscape is characterised by rich, well-drained volcanic red clay soils and high elevations, creating excellent conditions for slow coffee development. Farming is carried out using organic methods, and the station holds Rainforest Alliance and UTZ certifications, reflecting its wider commitment to responsible production.

The result is a coffee shaped by an entire community and its environment: carefully harvested, slowly processed, and bursting with the concentrated berry sweetness and vibrant character of West Guji.

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.