Ahoy, mateys! Allow us to introduce you to the enticing world of Gesha coffee with this pleasant offering straight from the source; Gesha, SNNPR, Ethiopia! Continuing the tradition of top shelf coffee for our Captain’s Reserve line up - this is the Ethiopia Gori Gesha Anaerobic Natural!

About the VARIETAL & Farm:

Established in 2019, this Gesha-region farm may not have the fame of Yirgacheffe or Guji, but it produces some of Ethiopia's most prized varieties, including Gesha 1931 and its sibling, Gori Gesha, one of the oldest known coffee types originating from the nearby Gori Gesha Forest.

About THE PROCESSING + FERMENTATION METHOD:

This farm processes any and all types of coffee, from anaerobic and carbonic maceration to traditional naturals. This unique lot went through anaerobic processing in a barrel for 92 hours before being taken to raised beds where it dried for 16 days to reach ideal moisture content. The Gesha region is a bit warmer than a region like Sidama and because of that, it is very easy for them to dry naturals here.

• Anaerobic Fermentation: Once the coffee cherries have been harvested, sorted and dried—they are placed in airtight, steel tanks to ferment. Once the coffee enters the steel chamber, it’s usually kept here anywhere between 40-60 hours, with the intent to remove all oxygen from its tank. When oxygen is introduced to a coffee, it can age the coffee, speeding up the fermentation timeline. Conversely, when oxygen is removed, the coffee is allowed to ferment slowly. It’s given space and time to develop a more complex flavor profile, resulting in a punchy explosion of fruity flavors. Though in order to remove the oxygen from these massive steel tanks, something new must be introduced. This something else is Co2, and when pumped into the tanks, it presses the oxygen up and out.

• Natural Process: Coffee is traditionally processed in three ways: washed, natural, and honey. Most specialty coffees are processed using the ‘washed’ method as it fully removes the bean (seed) from the coffee cherry which allows no additional sugars or flavors to be imparted on the bean in the drying phase - this helps produce a ‘clean’ cup and allows the consumer to only taste the varietal and the growing region and it’s conditions (soil, nutrients, climate, etc). The Natural process (also known as ‘dry process’) is a processing method where the coffee cherries are left in tact and set to dry in the sun - allowing the natural sugars and fruity flavors of the coffee cherry to soak into the bean. This helps produce noticeably fruity or “pulpy” flavors, usually described as “winey” - but it can also have strong nutty or chocolate characteristics, and usually has a heavier or more viscous body compared to a washed coffee.

Tasting Notes:

This pride of Ethiopia and highly sought after varietal is no slouch in it’s complexity and is only elevated by it’s drying and processing techniques. The Gori Gesha Anaerobic Natural offers a shifting body of medium to thick as it cools, a clean finish in the cup, and notes of raspberry, nectarine, and sweet accents of strawberry and milk chocolate.

Please Note:

This coffee is a premium offering and, as a result, comes in an 8 ounce bag. Due to it’s limited availability we cannot offer it in a larger bag size.