Gesha Village - E12 Anaerobic Natural

From the Bench Maji Zone in western Ethiopia, where the Geisha variety originated, this coffee grows on Gesha Village Estate at 1930–2040 meters. Whole cherries are floated for quality, then sealed in jute bags for 45 hours of anaerobic fermentation before drying on raised beds—a process that amplifies the variety's signature aromatics. Hot, it opens with jasmine florals and bergamot citrus over delicate mango; as it cools, stone fruit emerges and acidity sharpens into a tea-like complexity reminiscent of Earl Grey or oolong. This is a genuinely bucket-list coffee that justifies its reputation.