We’re featuring traceable specialty coffee from Getu Gemadro, Ethiopia for our eighth release of Instant Coffee. We collaborated with Swift Coffee to bring this offering to market. Just tear open a packet, mix it with about 10 ounces of hot or cold water, and stir. The resulting brew is the next best thing to a freshly brewed cup at one of our coffee bars.

Are you doing a double take at this product? That makes sense because most freeze-dried/instant coffee is absolutely terrible. That is because the worst of the worst coffee is used to make most of the products in the grocery stores. We have been tasting soluble coffee from other roasters and have been impressed with the results. Our R&D process was lengthy and we found the brewing and dehydration process used by Swift Cup offered the best representation of our coffees. 

The specialty instant Getu Gemadro coffee from Ethiopia is an amazing alternative to all those times when you can’t get to a Blueprint Coffee Bar or you don’t have your scale, dripper, and burr grinder with you. Some great situations for Blueprint Instant:

• Camping
• Smoothies
• Cooking/Baking
• Visiting your parents over the holiday…..(we see you 26-month-old can of store brand)
• The office
• A pack in the glove box for road trips
• In your purse/bag for when you can’t make it to the coffee shop before work
• Tucked into a saddle bag to turn that water bottle into a cold brew along your century ride
• On a long flight
• Hotel rooms

ABOUT GETU GEMADRO

Getu Gemadro comes from the Sheka Zone in Western Ethiopia. This region is in the genetic home of Arabica coffee — the birthplace of coffee as we know it. Arabica coffee trees grow throughout this incredibly remote and plush Sheka Forest Biosphere. This specific lot comes from small growers around the Gemadro village who sell their semi-forest coffee to the washing station owned by Getu Hambela.

Like more than 40% of Ethiopian coffee since the 1960s, this coffee is fully washed. Farmers collect coffee cherries throughout the day. By the early afternoon, they start to deliver them to the washing station. There, station workers hull the cherries and separate them from the seeds. Then, they place the seeds in large tanks to soak under water, breaking down the sticky fruit mucilage still clinging to them. After 18-36 hours of soaking, the wet seeds move into channels where water is run over them and station workers rake them against the current to fully wash away all of the mucilage. Finally, the coffee seeds dry on raised beds for a period of 7-14 days. The result is a clean, floral cup with subtle tones of peach, lime, and honey. 

Our partners at Moplaco own and operate the nearby Kawo Kamina farm, from which we’ve sourced a number of coffees. They also operate a number of washing stations throughout Ethiopia along with multiple dry mills. Our meetings with Moplaco on our 2018 and 2020 sourcing trips showed us a company committed to intentionality, its people, rigorous milling and sorting, careful processing, and sustainable farming practices. This coffee exemplifies Moplaco’s reputation for sorting and preparing beautiful lots of washed coffee from all corners of Ethiopia. It’s a treat for Moplaco to connect us with more quality producers in Western Ethiopia.

TEAM TASTE NOTES

peach, lime, white tea, honeydew, floral, orange, gummy candy, honey, green apple, stone fruit, brown spice