Gesha Village - Lot 26/E-24 Oma Anaerobic Natural

Roaster notes

This coffee comes from Gesha Village's Oma block in Ethiopia's Bench Maji region, where the estate preserves the genetic heritage of the original Gesha variety. The cherries undergo anaerobic fermentation for 46 hours before being dried on raised African beds for about 25 to 30 days, then resting at least two months prior to milling to allow the profile to stabilize and develop complexity.

Tasting notes

Notes not yet available