Gesha - Lot #77 [Natural Anaerobic] Blueberries, mango, floral 🌸[Outstanding as a pour-over]

Gesha Coffee

The Gesha variety is renowned for its exquisite floral aromas of jasmine and peach. Originating from Ethiopia’s forests, it gained international acclaim in 2005 after winning multiple competitions in Panama. Named after the Gesha region in Ethiopia, this variety is highly sought after for its exceptional quality, despite its lower yield. It features tall plants, large cherries, and is best grown at high altitudes.

The Producer: Diego

Diego, one of the youngest coffee farmers at just 28, inherited his coffee profession from his father, Martín. Together, they’ve explored various experimental processes to enhance coffee quality. Recently, they've added exotic varieties like Pacamara and Pink Bourbon to their offerings. Supporting young producers like Diego is important to us, especially as many young people move from rural areas to cities for better opportunities.

The Process

Thermal Shock. We hand-select the ripest cherries and float them to remove any underdeveloped ones. They are then fermented anaerobically for 200 hours, a process that enhances fruity, complex flavors while preserving the distinctive notes of the Gesha variety. Anaerobic fermentation allows for a slower, more controlled development of flavor.
Once fermentation is complete, we apply a thermal shock to rapidly halt microbial activity and transition into a slow drying phase. After the shock, the cherries undergo a 15-day stabilization period, followed by 20 days of drying.