Jasmine Flower - Naturally Processed, Slow Fermentation - Ethiopia

ALTITUDE: 1750 masl
VARIETIES: Gesha
ACIDITY: low acidity
ROAST LEVEL: light
TEXTURE: tea-like, gentle and soft
AFTERTASTE: silky and gentle, like a tea or infusion

Sourced from the lush Bench Maji forest of South West Ethiopia—historically known as Keffa, the birthplace of coffee—this exceptional Gesha variety embodies the purity of its origins. Grown naturally in forest soil at 1,750 metres above sea level under dense forest shade, each coffee cherry develops slowly under the canopy, absorbing the region’s rich biodiversity. The coffee is uniformly produced to G1 quality and screen size 16, it is remarkably consistent, given its wild origins.

At the processing level, this Gesha is produced with a natural aerobic fermentation, drying under the daily sun. This high altitude area has cooler night so drying is slow. Here the team are managing the process over 28-30 days, with less frequent turning of the cherries in the first few days. For this lot, only the ripest cherries are picked, and they are hand sorted for maximum uniformity in our end result. The result is a rare, organically nurtured coffee with remarkable clarity, elegance, and a floral, delicate flavour profile shaped entirely by the roots of the entire Coffea Arabica species.