Floral forward, Jasmine, Stone Fruits, black tea, sweet!

This is a lovely presentation of the geisha varietal grown in Ethiopia! We taste a jasmine floral forward, round and sweet stone fruits, and a black tea finish. When cooled, the depth and layering of sweetness and acidity is wonderful. There is fantastic structure in this cup! This is a great example of cleanly processed naturals and takes what you like about quality Ethiopian coffees and presents it through a geisha lens. 

We recommend you rest this coffee for at least 4-6 weeks before brewing! 

From La Cabra:

Gesha Village lies in the Bench Maji zone of South Western Ethiopia, not far from the border with South Sudan. This area, in the high altitude humid forests where the Great Rift Valley passes into South Sudan, is thought to be the birthplace of Arabica coffee, and is still home to great genetic diversity.

Here at Gesha Village however, one varietal sits in the spotlight; Geisha. Adam Overton and Rachel Samuel first travelled to Ethiopia in 2007 to make a documentary about its unique method of coffee production, and fell in love with the country. They decided during that short trip that they would eventually move to the country to start producing coffee themselves. They found a 471 hectare plot of land in Bench Maji, further west than we normally find specialty coffee in Ethiopia, in a remote area of untouched high altitude forest.

Recipe for Studio

Recipe for Original