If you’re looking for a rich, exotic experience, you’ve come to the right place! The Slovak roastery Kaffa has prepared a refreshing taste experience for you in the form of this Ethiopian Karmachi Gesha. It opens with passion fruit, evokes notes of cider, and leaves a sweetness of white grapes on the tongue— a flavor worth savoring for a moment. The pronounced notes of passion fruit and cider are then complemented by lemongrass, which adds a fresh, citrusy-herbal touch. It’s a beautifully aromatic, complex, juicy coffee with pronounced fruity acidity and a subtly fermented character.
It comes from the Karmachi Gesha Farm in the Bench-Maji region of southwestern Ethiopia, near the forests of the Omo River valley. The farm was founded in 2019 by Kebira, which continues to produce the coffee to this day. The coffee trees grow at an elevation of approximately 1 ,600 meters above sea level, where the microclimate is warmer and milder than in other well-known regions. It is precisely these local conditions that influence the rate at which the cherries ripen and develop their sweetness. Hand-picked selective harvesting takes place from November through January. Interestingly, this lot from the 2026 harvest scored 88 cupping points and falls into Ethiopia’s highest quality grade, Grade 1.
The distinctive character of this Geshi arises from a combination of natural processing and 72-hour anaerobic fermentation. The entire process begins with the fermentation of the cherries in a controlled environment with limited oxygen access. Naturally occurring microorganisms break down the sugars and create compounds that contribute to the resulting aroma and flavor. The cherries are then dried whole, so the beans remain surrounded by their skin and pulp throughout the process. This method enhances the intense fruitiness and creates a fuller texture. The anaerobic phase adds fermented notes that will remind you of sweet apple cider in your cup.
- Producer: Kebir
- Elevation: 1,600 m above sea level