Coffea Circulor, a roaster known for its precise work with individual lots and emphasis on terroir, presents Ethiopia Gersay WX, this time roasted for espresso. It comes from the iconic Yirgacheffe region and reveals an elegant profile with honey tones, delicate milk chocolate, and juicy orange acidity in the cup. The aftertaste is reminiscent of brown sugar and cocoa, and the body is round and velvety—ideal for those looking for a sweeter, more traditional espresso with a hint of delicate citrus fruit. With an SCA rating of 88 points, this coffee offers an experience that will delight lovers of both classic and more modern espressos.
The coffee comes from producers in the Gersay Beyou area of the Gediyo region (Yirgacheffe). Here, coffee trees are grown in small gardens directly around the houses, and most families farm less than one hectare of land. Coffee trees are often interspersed with other crops such as enset (Ethiopian banana), avocado, or papaya, which provide farmers with additional sources of food and income. The result is a diverse and naturally balanced ecosystem that gives the coffee its characteristic complexity. Thanks to the altitude of 1,900 meters above sea level, the beans have a high density and long ripening period, which contributes to their intense sweetness and bright flavor profile.
Gersay WX is processed using the traditional washed method – after harvesting, the coffee cherries are pulped, floating defective beans are removed, and the beans are fermented in water for 12 to 24 hours to release the remaining pulp. They are then washed several times in channels and transferred to raised African beds, where they dry in the sun for 10 to 15 days. During drying, the beans are turned regularly and protected from drying too quickly with plastic covers on the hottest days. This process gives the cup purity, bright citrus acidity, and a silky texture.