Deep Cuts November Release
modcup x Brian Quan Release
Gesha Village - Lot 108
Varietal: Gesha 1931
Region: Bench Maji Zone, Gori, Ethiopia
Altitude: 1909-2063m
About the Cup
Jasmine and Chamomile interplay in a wonderfully floral symphony in both aroma and fragrance. The first sip is all Panela and Honey sweetness, with the honey anaerobic process providing an exceptionally balanced mouthfeel. The Jasmine and chamomile found in the aroma are heavily present in the cup. This is an exceptional example of the Gesha varietal with added intensity from the novel processing of the bean.
About the Process
The process involves fermenting pulped coffee beans in mossto for 16 hours. The beans, mixed with 1 liter of mossto per 8 kg of coffee, are placed in plastic barrels without air and rotated regularly. After fermentation, the coffee is spread in a 1 cm thick layer on raised beds to sun-dry for three days without handling. On the fourth day, it’s moved to a shaded area until it reaches 11% moisture content.
About the producer
The Gesha Village project, founded by Rachel Samuel and Adam Overton, began as a mission to document wild coffee species in Ethiopia’s Gori Gesha Forest, the origin of the Gesha variety. Eight years later, they established a farm nearby, now home to over 700,000 coffee trees and 30,000 native shade trees. In partnership with the local Meanit Shasha Woreda community, Gesha Village has restored the legacy of “Gesha” to its forest roots.
modcup x Brian Quan Release
Gesha Village - Lot 108
Varietal: Gesha 1931
Region: Bench Maji Zone, Gori, Ethiopia
Altitude: 1909-2063m
About the Cup
Jasmine and Chamomile interplay in a wonderfully floral symphony in both aroma and fragrance. The first sip is all Panela and Honey sweetness, with the honey anaerobic process providing an exceptionally balanced mouthfeel. The Jasmine and chamomile found in the aroma are heavily present in the cup. This is an exceptional example of the Gesha varietal with added intensity from the novel processing of the bean.
About the Process
The process involves fermenting pulped coffee beans in mossto for 16 hours. The beans, mixed with 1 liter of mossto per 8 kg of coffee, are placed in plastic barrels without air and rotated regularly. After fermentation, the coffee is spread in a 1 cm thick layer on raised beds to sun-dry for three days without handling. On the fourth day, it’s moved to a shaded area until it reaches 11% moisture content.
About the producer
The Gesha Village project, founded by Rachel Samuel and Adam Overton, began as a mission to document wild coffee species in Ethiopia’s Gori Gesha Forest, the origin of the Gesha variety. Eight years later, they established a farm nearby, now home to over 700,000 coffee trees and 30,000 native shade trees. In partnership with the local Meanit Shasha Woreda community, Gesha Village has restored the legacy of “Gesha” to its forest roots.
modcup x Brian Quan Release
Gesha Village - Lot 108
Varietal: Gesha 1931
Region: Bench Maji Zone, Gori, Ethiopia
Altitude: 1909-2063m
About the Cup
Jasmine and Chamomile interplay in a wonderfully floral symphony in both aroma and fragrance. The first sip is all Panela and Honey sweetness, with the honey anaerobic process providing an exceptionally balanced mouthfeel. The Jasmine and chamomile found in the aroma are heavily present in the cup. This is an exceptional example of the Gesha varietal with added intensity from the novel processing of the bean.
About the Process
The process involves fermenting pulped coffee beans in mossto for 16 hours. The beans, mixed with 1 liter of mossto per 8 kg of coffee, are placed in plastic barrels without air and rotated regularly. After fermentation, the coffee is spread in a 1 cm thick layer on raised beds to sun-dry for three days without handling. On the fourth day, it’s moved to a shaded area until it reaches 11% moisture content.
About the producer
The Gesha Village project, founded by Rachel Samuel and Adam Overton, began as a mission to document wild coffee species in Ethiopia’s Gori Gesha Forest, the origin of the Gesha variety. Eight years later, they established a farm nearby, now home to over 700,000 coffee trees and 30,000 native shade trees. In partnership with the local Meanit Shasha Woreda community, Gesha Village has restored the legacy of “Gesha” to its forest roots.
modcup x Brian Quan Release
Gesha Village - Lot 108
Varietal: Gesha 1931
Region: Bench Maji Zone, Gori, Ethiopia
Altitude: 1909-2063m
About the Cup
Jasmine and Chamomile interplay in a wonderfully floral symphony in both aroma and fragrance. The first sip is all Panela and Honey sweetness, with the honey anaerobic process providing an exceptionally balanced mouthfeel. The Jasmine and chamomile found in the aroma are heavily present in the cup. This is an exceptional example of the Gesha varietal with added intensity from the novel processing of the bean.
About the Process
The process involves fermenting pulped coffee beans in mossto for 16 hours. The beans, mixed with 1 liter of mossto per 8 kg of coffee, are placed in plastic barrels without air and rotated regularly. After fermentation, the coffee is spread in a 1 cm thick layer on raised beds to sun-dry for three days without handling. On the fourth day, it’s moved to a shaded area until it reaches 11% moisture content.
About the producer
The Gesha Village project, founded by Rachel Samuel and Adam Overton, began as a mission to document wild coffee species in Ethiopia’s Gori Gesha Forest, the origin of the Gesha variety. Eight years later, they established a farm nearby, now home to over 700,000 coffee trees and 30,000 native shade trees. In partnership with the local Meanit Shasha Woreda community, Gesha Village has restored the legacy of “Gesha” to its forest roots.