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Limited Offering – 100g
Gesha Village lies in Bench Maji, south west Ethiopia. The owner, Adam Overton and Rachel Samuel first traveled to Ethiopia in 2007 for making a documentary of Ethiopian coffee. They developed passion for the country, people and coffee during the trip, and they returned and started Gesha Village.
Freshly harvested coffee cherries are first fermented inside bags in cement tank for 60 hours. Then the cherries are moved onto drying beds. For the first 3 days, the cherries get distributed with a thickness of 1 to 2cm without being touched. Starting from day 4, the cherries are then moved 3 to 4 times a day by gradually increasing the thickness to 3 to 4cm. Starting from day 10, the cherries get moved 8 to 10 times a day until the moisture content drops to 11%.
Origami Brewing Recipe (Kalita filter)
Coffee to water ratio: 1:16 (15g coffee: 240g water)
Grind size: 24 clix on Comandante
Water temperature: 92°C
0”: bloom to 50g
30”: pour to 100g
1’00”: pour to 150g
1’30”: pour to 200g
2’00”: pour to 240g
Flavor Notes: rose, strawberry, red apple