Ethiopia - Gori Gesha - Gesha Forest + SNNPR - 96h Carbonic Maceration + Natural

• Country: Ethiopia
• Region: Gesha Forest + SNNPR
  
• Farm: Gori Gesha Smallholders
• Varietal: Gori Gesha & Gesha 1931
• Process: 96hr Carbonic Maceration + Natural
• Altitude: 1,400 - 1,684 MASL
• Cupping Notes: Raspberry Jam, Fruit Leather, Apricot, Cherry Garcia
• Rest: ** We suggest to let all of our coffees rest 12-14 days prior to sampling **

This coffee comes from Ethiopia’s Gesha region in the SNNPR, grown between 1,400–1,684 meters above sea level. The farm was established in 2019 near the historic Gori Gesha Forest—the native home of some of coffee’s most celebrated genetics, and one of the oldest known coffee varieties. This lot brings together Gori Gesha and Gesha 1931, two closely related Ethiopian varieties prized for their expressive fruit, florals, and complex sweetness.

After harvest, the whole coffee cherries spend 96 hours sealed in barrels for carbonic maceration, creating an oxygen-free environment that encourages a controlled fermentation inside the fruit. The cherries are then moved to raised beds and dried for 16 days using the natural process. This combination of extended fermentation and whole-fruit drying builds layers of intense fruit and sweetness while preserving the distinct character of the Gesha varieties.