Gesha Village Semi-anaerobic Gori Geisha
Josh’s notes:
Gesha village never disappoints, especially when roasted at the hands of someone competent like Glitch. When ground, this coffee immediately jumps off into a berry frenzy. Interestingly almost no aroma when wet! In the cup, the brew is exceptionally clean and clear, yet thick and smooth in texture! And honestly…. it tastes like everything. Almost overwhelmingly delicious this coffee. Perhaps due to the processing, this is unlike any geisha I’ve ever had. Throw that normal jasmine profile out the window cause this one is a fruit bomb. Most prominent is a hassaku orange or pomelo flavor. Very exotic citrus notes. Tart, but not overly so. In a lovely way actually. Try it with some bypass, and it opens up the brew even more by gaining some much needed separation between all the competing flavors. That flavor takes a while to go away too, with a long, lingering aftertaste you’ll think of all the way to work.
Glitch’s notes:
“Gesha Village is divided into eight distinct zones, each with its own unique microclimate and varietals. This particular lot was grown in the Bangi area, named after the local Bangi-Chichuru village. Located at an elevation of 1,900 meters, the area’s significant temperature variation between day and night allows cherries to mature slowly, resulting in complex flavors.
The Gori Gesha varietal originates from the Gori Gesha forest, a region regarded as the cradle of Arabica coffee and, more specifically, the birthplace of the Geisha variety. In recent years, there has been a renewed appreciation for Gori Gesha within Ethiopia, with efforts underway to cultivate the varietal in environments close to its native forest and to preserve its original genetics.
This lot was processed using the Natural Semi-Anaerobic method. Only cherries with a Brix level of 24–25 were selected, then packed into jute bags and fermented anaerobically in cement tanks for 84 hours. By eliminating oxygen, lactic acid bacteria and other anaerobic microbes are activated. After fermentation, the cherries were dried on African beds for 33 days.
The result is a cup that evokes the floral elegance of Chamomile and the refreshing citrus notes of Hassaku, delivering a beautifully refined and aromatic experience.”
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan.
Josh’s notes:
Gesha village never disappoints, especially when roasted at the hands of someone competent like Glitch. When ground, this coffee immediately jumps off into a berry frenzy. Interestingly almost no aroma when wet! In the cup, the brew is exceptionally clean and clear, yet thick and smooth in texture! And honestly…. it tastes like everything. Almost overwhelmingly delicious this coffee. Perhaps due to the processing, this is unlike any geisha I’ve ever had. Throw that normal jasmine profile out the window cause this one is a fruit bomb. Most prominent is a hassaku orange or pomelo flavor. Very exotic citrus notes. Tart, but not overly so. In a lovely way actually. Try it with some bypass, and it opens up the brew even more by gaining some much needed separation between all the competing flavors. That flavor takes a while to go away too, with a long, lingering aftertaste you’ll think of all the way to work.
Glitch’s notes:
“Gesha Village is divided into eight distinct zones, each with its own unique microclimate and varietals. This particular lot was grown in the Bangi area, named after the local Bangi-Chichuru village. Located at an elevation of 1,900 meters, the area’s significant temperature variation between day and night allows cherries to mature slowly, resulting in complex flavors.
The Gori Gesha varietal originates from the Gori Gesha forest, a region regarded as the cradle of Arabica coffee and, more specifically, the birthplace of the Geisha variety. In recent years, there has been a renewed appreciation for Gori Gesha within Ethiopia, with efforts underway to cultivate the varietal in environments close to its native forest and to preserve its original genetics.
This lot was processed using the Natural Semi-Anaerobic method. Only cherries with a Brix level of 24–25 were selected, then packed into jute bags and fermented anaerobically in cement tanks for 84 hours. By eliminating oxygen, lactic acid bacteria and other anaerobic microbes are activated. After fermentation, the cherries were dried on African beds for 33 days.
The result is a cup that evokes the floral elegance of Chamomile and the refreshing citrus notes of Hassaku, delivering a beautifully refined and aromatic experience.”
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan.
Josh’s notes:
Gesha village never disappoints, especially when roasted at the hands of someone competent like Glitch. When ground, this coffee immediately jumps off into a berry frenzy. Interestingly almost no aroma when wet! In the cup, the brew is exceptionally clean and clear, yet thick and smooth in texture! And honestly…. it tastes like everything. Almost overwhelmingly delicious this coffee. Perhaps due to the processing, this is unlike any geisha I’ve ever had. Throw that normal jasmine profile out the window cause this one is a fruit bomb. Most prominent is a hassaku orange or pomelo flavor. Very exotic citrus notes. Tart, but not overly so. In a lovely way actually. Try it with some bypass, and it opens up the brew even more by gaining some much needed separation between all the competing flavors. That flavor takes a while to go away too, with a long, lingering aftertaste you’ll think of all the way to work.
Glitch’s notes:
“Gesha Village is divided into eight distinct zones, each with its own unique microclimate and varietals. This particular lot was grown in the Bangi area, named after the local Bangi-Chichuru village. Located at an elevation of 1,900 meters, the area’s significant temperature variation between day and night allows cherries to mature slowly, resulting in complex flavors.
The Gori Gesha varietal originates from the Gori Gesha forest, a region regarded as the cradle of Arabica coffee and, more specifically, the birthplace of the Geisha variety. In recent years, there has been a renewed appreciation for Gori Gesha within Ethiopia, with efforts underway to cultivate the varietal in environments close to its native forest and to preserve its original genetics.
This lot was processed using the Natural Semi-Anaerobic method. Only cherries with a Brix level of 24–25 were selected, then packed into jute bags and fermented anaerobically in cement tanks for 84 hours. By eliminating oxygen, lactic acid bacteria and other anaerobic microbes are activated. After fermentation, the cherries were dried on African beds for 33 days.
The result is a cup that evokes the floral elegance of Chamomile and the refreshing citrus notes of Hassaku, delivering a beautifully refined and aromatic experience.”
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan.