Gesha Village - Ethiopia {Anaerobic Honey}

Technical Sheet:
Roaster: TAITH
Origin: West Omo, Ethiopia (Gesha Village, Gaylee block)
Producer: Gesha Village
Variety: Geisha (Illubabor Forest)
Process: Anaerobic Honey (84h fermentation with must)
Altitude: 1,931 - 2,040 masl
Profile: Summer fruits · Caramel · Honeysuckle
Format: 200 g
Roast: Very Light (Filter)
Ideal for: Filter
Why we like it: Its innovative 84-hour anaerobic honey process with its own must, which produces an exceptional fruity and floral complexity typical of Gesha Village.
Who should buy it: Ideal for those looking for an experimental and highly complex Ethiopian Geisha, with a caramel sweetness and a deep floral character.

Gesha Village Coffee Estate is located in the lush West Omo region of Ethiopia, near the Gori Gesha forest, the birthplace of the renowned Gesha variety. Within the 471-hectare estate, the Gaylee plot is situated on the southeast side, at an altitude between 1,916 and 1,982 meters above sea level. Named after the neighboring Gaylee-Gesha community, the plot is primarily planted with the Illubabor Forest variety. Its high elevation, forest-rich environment, and abundant rainfall contribute to coffees of remarkable complexity. Gaylee coffees are often characterized by vibrant fruit, floral, and spice notes, with flavors such as lemongrass, hibiscus, jasmine, dried fruit, and a delicate sweetness.
This process differs from their usual washed, honey, and natural processes. Before fermentation, freshly harvested cherries are washed and floated 2-3 times, mechanically removing floaters and selecting only ripe red cherries. The cherries are then submerged in cold, clean water for 2-3 hours before pulping, leaving 100% of the mucilage on the beans. For fermentation, producers prepare their own "mosto"—a fermented coffee fruit juice—made by fermenting freshly harvested cherries in 5,000L plastic barrels for 72 hours. The pulped coffee is placed in 200L barrels, adding the mosto at a ratio of 1L per 8kg of coffee. The coffee undergoes anaerobic fermentation for 84 hours before being dried in full sun for three days, and then in the shade until it reaches 11% moisture.

Taith is a community project that combines specialty coffee, ceramics, books, and Riso printing. Its approach is based on transparency, DIY ethics, and social impact.

The essentials:
- Coffee: They ethically roast light and sweet profiles, collaborating closely with producers.
- Impact: They donate 10% of their sales to NGOs and give coffee to local food banks.
- Community: They offer free pottery courses to support mental health and create employment opportunities.
- Philosophy: They value community over commodity, using art and coffee as tools for change.