Ethiopia G1931 Natural Anaerobic with Mossto

Filter coffee

30,00€ VAT included

Embark on a sensory journey with our Ethiopian coffee from the Bench Maji area, grown at an altitude of 2040 metres on the Gesha Village estate. This exceptional coffee, of the Gesha 1931 variety, with a natural anaerobic process with wort, offers a unique experience with its mild notes of flowers, molasses and orange. Discover the complexity and richness of flavors in every sip, a true jewel of the Ethiopian region.

Weight

Grinding type

Clear

ORIGIN
Ethiopia

REGION
Bench Maji

FARM
Gesha Village

ALTITUDE
2040 Mts

VARIETAL
Gesha 1931

PROCESS
Natural Anaerobic with Mossto

Natural Anaerobic with Mossto

Discover the Natural Anaerobic process with Mossto, where quality and innovation merge. After harvesting cherries with more than 22° Brix, they are pulped leaving 50% mucilage and fermented anaerobically for 24 hours with coffee moss. Coffee cherries are then sun-dried on African beds for 20-24 days until humidity is 10.5 % Final humidity stabilization for 8 days inside a warehouse, then coffee is finally stored on grain-pro bags. After the total final stabilization coffees are cupped and lots organized, ensuring the quality and uniqueness of each cup.

Gesha Village farm, Ethiopia

The Gesha Village farm has played a key role in promoting the fruity, floral flavours and vibrant acidity characteristic of Ethiopian coffee. Working in collaboration for three years, Sensorial Coffee Roasters and Gesha Village have perfected the intensity of flavors in the Gesha variety. The Bench Maji region in central Ethiopia is distinguished by its devotion to traditions, handed down from generation to generation, which is what makes Ethiopian coffee unique.