Ethiopia Bangi Gori Gesha

This Gori Gesha from Ethiopia’s Gesha Village Estate is grown in the Bangi block on the eastern side of the farm. The block is named after the Bangi Chichuru neighbourhood, where many of the estate’s workers live. The coffee is cultivated in forest terrain with rich brown-red loamy soil and shade from indigenous trees, contributing to the complexity in the cup. Cherries are hand-sorted and floaters removed before undergoing 84 hours of fermentation in sealed jute bags placed inside a cement tank. Cold water is added every two hours to keep temperatures stable, and the tank remains covered to reduce airflow and light exposure. The coffee is then dried for 33 days until it reaches 11% moisture. This detailed approach results in a vibrant profile with floral jasmine aromatics, juicy apricot and strawberry, and a smooth dark chocolate finish.

Tasting Notes: Jasmine, Apricot, Strawberry, Dark Chocolate

Roast: Filter

Sweetness: 4.5
Acidity: 4.5
Body: 4.5