Ethiopia Gesha Village Auction 2021 GVA.12 (Carbonic Fermentation Natural) 100g
Producer - Adam Overton & Rachel Samuel
Region - Bench Maji
Process - Carbonic Fermentation Natural
Altitude - 1931-2040 masl
Varietal - Gesha 1931
Harvest - Dec 2020
Flavors - Bergamot, Mango, Raspberry
This coffee lot is produced by fermenting freshly harvested coffee cherry in sealed tanks anaerobically with the addition of carbondioxide. After the completion of the 60 hour fermentation, the coffee cherry is taken to raised African beds and dried as Natural Process for 38 days.
Cupping notes: Mildly tart flavors of kiwi, raspberry, green grapes and lemonade. Delicate, refreshing sweetness of mango, orange and berries. Supporting undertone of dark chocolate, jasmine and bergamot.