Gesha Village from the Tanat roastery offers a lively and vibrant flavor profile, in which fresh notes of pineapple, lemon, and juicy wild berries truly shine. This coffee will appeal to those who seek a distinctive and elegant acidity in their cup, underscored by a cupping score of 90 points. Thanks to its light roast for drip brewing, it offers a clean, expressive, and superbly balanced experience that gradually unveils a full spectrum of fruity notes on the palate.
The beans come from the Gesha Village farm in Ethiopia, specifically the Surma area, which is part of Lot 26/E22. Growers Adam Overton and Rachel Samuel specialize in the Gesha 1931 variety. The coffee trees grow in high-altitude conditions, where an elevation of over 1,900 meters above sea level ensures slower ripening of the coffee cherries. This combination of variety, place of origin, and the climatic influences of the terroir directly affects the resulting aromatic complexity and density of flavor compounds in the beans.
Processing is carried out using the semi-anaerobic fermentation method. This technique involves the controlled fermentation of coffee cherries in an environment with limited oxygen access for a specific part of the process. This method modifies the breakdown of sugars in the fruit pulp, which in turn affects the perception of acidity, texture, and flavor profile in the cup. The result of this technological process is a silky texture and the accentuation of specific fruity characteristics typical of this variety and growing region. The process is designed to preserve the identity of the raw materials and highlight the influence of the environment without the use of additives.