Ethiopian Gesha Carbonic Maceration
Gesha Region, SNNPR, Ethiopia
A Hidden Gem from Coffee's Birthplace
Discover one of coffee's best-kept secrets from the lesser-known Gesha region of Ethiopia. While Yirgacheffe and Guji capture headlines, this exceptional farm—established in 2019—quietly produces some of the most distinctive coffees on earth, just 20 minutes from the legendary Gori Gesha Forest where coffee's story began.
Flavor Profile
Tasting Notes: Raspberry Jam | Fruit Leather | Apricot | Black Tea
Process: Natural + 96-Hour Carbonic Maceration
Best Brewing Methods: Pour-over, Auto Drip, Espresso
The Heritage Behind Every Bean
This coffee features two remarkable varietals with deep historical roots:
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Gesha 1931: The world-famous variety that revolutionized specialty coffee
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Gori Gesha: One of coffee's oldest known varieties, sourced directly from the nearby Gori Gesha Forest
Meticulous Processing
Our export partner maintains complete control over every step, ensuring exceptional quality:
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96-hour carbonic maceration in sealed barrels for complex flavor development
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16-day drying on raised beds under Ethiopia's warm climate
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Selective picking and precise processing from farm to export
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Natural processing that allows the region's terroir to shine
Coffee Details
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Altitude: 1,400 - 1,684 MASL
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Region: Gesha, Southern Nations, Nationalities, and Peoples' Region
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Harvest: Current crop, expertly processed
Perfect For:
Adventurous coffee lovers seeking something truly uncommon. This vibrant, fruity coffee offers a distinctive taste experience that showcases both Ethiopia's coffee heritage and innovative processing techniques.
Limited availability | Roasted fresh to order
