Etiopia Bench Maji - Gesha Washed

Kultywar                 Gesha

Region                   Bench Maji

Wysokość upraw  2,200 masl

Zbiory                    2026

Processing

Zbierane ręcznie w szczytowym stadium dojrzałości. Poddawane procesowi flotacji w celu dalszego usunięcia wadliwych owoców. Oddzielane od miąższu. Sortowane według gęstości w klasie 1. Fermentowane pod wodą przez 36 godzin. Suszone na podwyższonych łóżkach przez 10–14 dni.

O regionie Bench Maji

This lot was separated for us from some of the highest elevations in Guji. Though technically grown just across the border in Guji, the Sike Bokasso community does not have its own washing station, and as a result the coffee was processed and dried at the Halo Hartume site in neighboring Gedeb. We are grateful to Tim Hill and our exporting partners at SNAP for making this precise and labor-intensive separation possible.

O Odmianie Gesha

Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent a significant part of the country’s economy. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.