In western Ethiopia, a few kilometers from the Sudanese border, lies Bench Maji. A lush and wild jungle of sprawling forests and extending plateaus. It is right here that Gesha Village Coffee Estate grows some of the finest coffees in the world. The perfect storm of elevation, ample rainfall and climate, gives this Gesha 1931 cultivar its incredible flavour.
Gesha, or “Geisha” you may have heard about in Central and South American varieties of coffee. However it is in Ethiopia, in the Gori Gesha forest where it has been determined that the Panamanian Geisha bean was originally collected. The Gesha 1931 bean closely resembles the Panamanian Geisha bean as well as its profile – which boasts the sweet and juicy acidity of a Satsuma Mandarin (Sumo), dark honey and a finish with a hint of Bergamot.
This unique and flavourful coffee is available while supplies last. Hand roasted in small batches.
New to our small-batch family is this flavour packed Geisha from the Caldas region. Carlos Arturo Adolphs Garcia's 11 hectare farms sits at 1670 metres above sea level and he focuses the majority of his production on exotic and specialty varietals. This Ethiopian-derived Geisha packs a serious punch of juicy acidity followed by some uniquely fruity flavours. Tropical fruit comes to mind upon first sip; tart fruitiness of pineapple followed my an almost licorice like strawberry note. The finish is that of an earthy, almost malty taste.
From the Rotheca Womens Coffee Farm in the Kirundo province of Burundi comes this exciting new Micro Lot. Grown high on Bwinyana Hill at over 1700 M.A.S.L - this East African specialty coffee is extremely unique in flavour. While it does offer some of the traditional acidity from an African bean, this coffee is more of a juicy, stone-fruit like acidity of a white flesh peach or nectarine. Finishing out with an extremely creamy body and notes of milk chocolate.
The name of the farm "Rotheca" comes from the native African Butterfly bush - the Rotheca Myricoid. The women of Rotheca farm some beautiful coffee and process it using a 14 hour fermentation. Which imparts fruit forward notes onto this Red Bourbon varietal.