The team at Gesha Village is growing some of the oldest cultivars on record near the primeval forests where coffee is believed to have first appeared on earth, but applying thoroughly modern approaches to quality control and innovation. The "mossto anaerobic" process behind this lot involves submerging the coffee seed in its fruit pulp and juice expelled from the coffee cherry in a sealed container for more than three days.
- Country Ethiopia
- Producer Adam Overton and Rachel Samuel Overton
- Region Bench Sheko
- Elevation Range 1931-2049 m
- Processing Method Honey
- Drying Method Raised Bed
- Harvest December 22
How To Brew
We recommend starting with a 1:18 coffee-to-water ratio, which provides an excellent total extraction level and maximizes flavor pulled out of the bean. For our special selection coffees we recommend a pour over method either on a Chemex, V60 or Kalita Wave.
Recommended Method Pour Over
Boil Water 205 - 212 F
Weigh Coffee 1g of coffee per 18g of water
Drop In Filter Add filter to equipment
Grind Coffee Grind coffee and add to filter
Add Water Add water in stages
Remove Filter Enjoy your coffee!
Why We're Different
Intelligentsia coffee buyers travel year-round working with a network of farmers. From the farm, coffee arrives at the roasting works in Chicago, where coffee professionals cup, grade, and release over 50 single-origins and blends annually.
Intelligentsia Direct Trade means partnering with people who obsess about quality as much as we do, and building meaningful relationships with farmers. Today, the Intelligentsia Direct Trade community includes more than 50 partners in 14 countries.
A quarter-century of obsession with quality, more than 15 years of sourcing great coffee the right way, and an authoritative point of view on how to elevate coffee make Intelligentsia a trusted partner on your coffee journey.