Ethiopia - Gori Gesha Forest - Carbonic Maceration

Ethiopia - Gori Gesha Forest - Carbonic Maceration

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Origin: Ethiopia
Region:
Gesha, SNNPR
Farm/Farmer: 
Farm Size/Elevation:
150 Hectares, 1400-1700 MASL
Processing Facility: At Farm
Varietal: Gori Gesha & Gesha 1931
Processing Method:
Carbonic Maceration
Tasting Notes:
Raspberry, Dark Chocolate, Mandarin Orange

The Gori Gesha Forest, and Gesha Region, is where one of the most sought after coffee varietals originated. Though genetic variations of the tree are grown all over the world, this coffee came from a farm just 20 min away where they grow both Gori Gesha and Gesha 1931 (Varietals), and process the cherries at the farm using mostly low water use methods (Natural, Honey, Anaerobic). Operating since 2019 the manager of their mill collects the processing data to continuously improve the quality of the coffee they are producing.

Carbonic maceration is a form of anaerobic fermentation which starts with sealing the coffee cherry inside large plastic barrels (with a one-way valve). The barrels are sealed and filled with CO2(i.e. carbonic) purging the oxygen through a one-way valve, which also allows the gas produced by the cherries to escape. In addition to purging the oxygen, the CO2 encourages the cherries to break down (maceration) releasing their own liquid to ferment in. The coffee can be left in this oxygen free environment for anywhere from a few hours to a week (or longer). Once the fermentation is complete the cherries can be either de-pulped, washed, and dried, or it can be dried in the cherry before being sent through a dry mill.

This coffee went through a carbonic maceration fermentation for 96 hours before being spread on raised beds to dry in the sun for 16 days. This farm is at a slightly lower elevation (And predictably warmer) than many of the other high quality coffees grown in Ethiopia. That elevation, as well as using raised drying beds, makes it possible to shorten the drying time, leading to a cleaner cup while still embracing the sweet notes the Geshas are known for and the funkiness of the fermentation. Reminiscent of the Anaerobic Ethiopia Guji that we had in 2022, the sweet raspberry and deep dark chocolate notes are back. This coffee came to us the way so many do, through a friend who knows what kind of coffee we like to drink, and who wanted to share it with us.