BEST SERVED AS

REGION:
Bench Maji, Bangi

PRODUCER:
Gesha Village Growers Reserve

ELEVATION:
1,909 - 2,063 masl

VARIETALS:
Gori Gesha

PROCESS:
Semi Anaerobic Honey

TASTING NOTES:
Jasmine, Apricot & Butterscotch Sweetness

- Hand Harvested
- 84hr Fermented
- 33 Day Sun Dried 

ORIGIN INFORMATION:

At Gesha Village Coffee, the path from bean to cup is an intricate journey driven by a strong dedication to quality and sustainability. The coffee is grown in the elevated terrains of the Bench Maji, Bangi where the distinctive climate significantly influences the remarkable flavours typical of the Gesha varietal. The high-
altitude of 1909-2063 meters above sea level cultivates not only the coffee's complex profiles but also enhances its overall quality, distinguishing it in the specialty coffee arena.

Harvesting plays a crucial role in this meticulous process. At Gesha Village, the cherries are carefully hand-picked at their peak ripeness, guaranteeing that only the finest fruit is included in the final blend. This labour-intensive approach is essential for preserving the quality and integrity of the beans, as it allows for selective harvesting and reduces the likelihood of defects. This lot is a semi-anaerobic natural process method, where freshly harvested coffee cherries are fermented in jute bags inside a cement tank for 84 hours. Following fermentation, the cherries are sun-dried for 33 days on raised African beds, allowing the beans to absorb the sugars and flavours from the fruit.This technique results in a sweeter and more complex profile, showcasing the rich diversity of Ethiopian coffee.

BREW RECIPE FILTER / V60
TEMPERATURE  / 94c
DOSE / 22g
WATER TOTAL / 365g
BLOOM / 1:00
BREW TOTAL / 3:45
RATIO / 1:16.5