Ahoy, mateys! Allow us to introduce you to the enticing world of Gesha coffee with this pleasantly complex offering straight from the source; Gesha, SNNPR, Ethiopia! We’ve been working on this coffee for months (what can we say, Gesha’s are a fickle fig to roast) and now we can finally present to you our hard work and the newest addition to our Captain’s Reserve line up - the Ethiopia Gori Gesha Forest Carbonic Maceration Natural!

About the VARIETAL & Farm:

Established only in 2019, this farm and the Gesha region of Ethiopia is a less popular region among most green coffee buyers, especially when compared to the uber popular Yirgacheffe and Guji regions. The varieties that grow here are another story. The Gesha 1931 variety is acclaimed worldwide as one of the highest cup quality varieties available. It’s sibling, the Gori Gesha variety, rivals it in quality and is one of the oldest known coffee varieties on record. This variety has origins in the Gori Gesha Forest which is about 20 minutes away from the farm that this lot comes from.

About THE PROCESSING + FERMENTATION METHOD:

This farm processes any and all types of coffee, from anaerobic and carbonic maceration, to this traditional natural. This unique lot went through carbonic maceration in a barrel for 96 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.

• Carbonic Maceration: This process is essentially when coffee is macerated, or fermented, in a carbon-dioxide rich environment.

• 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 Forest Carbonic Maceration Natural offers a shifting body of medium to thick as it cools, a clean finish in the cup, and notes of grapefruit, white wine, and sweet accents of strawberry candy 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.