Near the border of South Sudan, you find the wild, dense, and stunning forests of the Bench Maji Zone, home to the radiant Geisha coffees. A coffee that surprises coffee lovers around the world with crisp acidity and rich profiles.
The co-founder of Ethiopia Gesha Village Rachel Samuel and Adam Overton developed a passion for coffee while producing a documentary about Ethiopian coffee in 2007. They fell in love with Ethiopia, its people, and the coffee. Their path led them to Willem Boot, a coffee educator, and an authority in the field of Geisha coffees.
After intense training, they returned to Bench Maji to search for the perfect spot for a coffee farm. After months of searching, they found a beautiful untouched piece of lush land; the future Gesha Village. Just a stone’s throw away from the birth grounds of the famous Panamanian Geisha.
The anaerobic fermentation technique is native to wine-making that slowly draws out the flavour in each individual cherry as the CO2 penetrates the skins to affect unique chemical reactions. Natural Anaerobic means the whole cherries are fermented in stainless steel tank. After controlled fermentation, the cherries are resurrected from their gassy chambers and laid to rest on raised beds.
This coffee is bursting with lots of fruity aromatics, with berries that we are all familiar with Ethiopian coffee, paired with apricot & fruit wine finish, an intense raisin sweetness with a lingering aftertaste. We highly recommend brewing this beautiful coffee over any pour-over method ie V60 for the best clarity of flavours!
Brewing Recipe :
1 : 15
10th of September
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