Gesha Village - Lot 26/e-24 Oma Anaerobic Natural

Summary

This coffee comes from Gesha Village estate in the Bench Maji region of Ethiopia. It is grown on the Oma block at 1931-2040 meters above sea level. The variety is Gesha 1931, originating from wild coffee populations collected near the Gori Gesha forest. The processing method is anaerobic natural: carefully sorted cherries undergo anaerobic fermentation in plastic barrels for 46 hours, then are dried on raised African beds for 25-30 days, followed by at least 2 months of resting prior to milling. The coffee is described as distinguished by its purity, elegance, and remarkable aromatic complexity.

Details

Format

Bean

Decaffeinated

No

Producer

Gesha Village

Altitude

1931 - 2040 m.a.s.l

Variety

Geisha

The roaster

Datura

Micro roastery focused on seasonal coffees – that's the whole deal at Datura. Based in Germany, this tiny operation roasts some seriously impressive beans. Thi…