Ethiopia Gesha Village - Lot #24/E-20 - 125g

Discover this Gesha 1931 coffee, a real treasure for lovers of floral flavors. This exceptional coffee transports you to a fragrant garden, where the aromas of jasmine, orange blossom and black tea leaves dominate, creating a unique sensory experience.

Sweet hints of peach and citrus fruit are accompanied by a syrupy texture that makes each sip even more enjoyable. The tasting ends with subtle, light buttery notes, adding a creamy, elegant final touch.

We roast this Gesha especially for filter extractions. Here are our recommendations for an optimal experience:
  
Tasting after 2 weeks of roasting: to fully appreciate its flavors, wait at least 2 weeks after the roasting date.
  
Higher temperatures and longer extraction times: don't hesitate to use higher temperatures and longer extraction times to bring out the full complexity of your Gesha.
  
Espresso Express: and if by any chance you prefer to enjoy this jewel as an espresso, opt for rather fast extractions for an intense, aromatic cup.

Region: Bench Maji
Producer: Gesha Village Coffee Estate
Block: Surma
Elevation: 1909 - 2063 m
Harvest: 13/12/2023
Variéty: Gesha 1931
Process: Honey, Mossto-Anaerobic

Mossto-Anaerobic Honey: It’s a process of fermenting a pulped coffee beans in a compressed coffee fruit juice for 16 hours.  Prior to the process, the freshly harvested cherry has been washed properly. After washing is completed, the cherries have been allowed to be soaked in clean and cold water for two hours. By this type of pulping, the skin of the fresh coffee cherry has been physically removed by a pulper machine with addition of water, as with full-wash processing. The pulping process is adapted in order to keep the mucilage. During the process, the pulped coffee with full mucilage is fermented in plastic barrels anaerobically with the addition of mossto (a freshly crushed coffee fruit juice) with a ratio of 1litre of mossto to 8kg of pulped coffee. The fermentation takes about 16 hours. During the fermentation, the barrels are allowed to rotate every hours during the day and 4 times during the night to homogenize the pulped coffee with mossto.

After the fermentation is completed, the fermented coffee is allowed to be taken out slowly from the barrels and delivered to raised African beds and distributed over the beds at a thickness of 1cm for 3 days in the sun and untouched by hand to completely dry the mucilage. On the fourth day, its delivered to a shade drying area in which its completely dried to 11% moisture content.