Ethiopia Gori Gesha 72 hr Anaerobic Natural Gr1

Ethiopia Gori Gesha
72HR Anaerobic Natural | Grade 1

ORIGIN: Gesha, SNNPR, Ethiopia
ALTITUDE: 1,400 - 1,684 m.a.s.l.
VARIETY: Gori Gesha & Gesha 1931
NOTES: Strawberry, Raspberry, Limoncello

The Region

The Gesha region doesn't get the same attention as Yirgacheffe or Guji, but it has a strong case for being one of Ethiopia's most important coffee origins. Just 20 minutes from this farm sits the Gori Gesha Forest—the natural home of both the Gori Gesha variety and the well-known Gesha 1931. These aren't just great coffees, they're some of the oldest varieties we know of. The region's warm climate also makes it particularly well-suited for natural processing, allowing the fruit to dry down slowly and evenly.

The Farm

This farm was established in 2019 and is owned by our export partner. What makes it stand out is the level of control they maintain over the entire process—from picking to processing. They produce a range of styles including traditional naturals, anaerobic, and carbonic maceration, all handled on-site with a consistent focus on quality.

The Varieties

This lot is made up of two varieties, both with roots in the nearby Gori Gesha Forest:

Gesha 1931 – Well known in the specialty world for its floral character, clean acidity, and complexity.

Gori Gesha – One of the oldest known coffee varieties, a close relative of Gesha 1931 and equally impressive in the cup.

The Process

After cherry selection, the coffee ferments for 72 hours in sealed barrels under anaerobic conditions. This oxygen-free environment gives the fermentation more control and helps develop deeper, more defined flavors. After fermentation, the coffee dries on raised beds for around 3 weeks before it's ready for export.

The Flavor Profile

Aroma: Floral and fruit-forward with bright citrus notes.

First Sip: Strawberry and raspberry upfront with a clean, lively acidity.

Body: Smooth and well-rounded.

Finish: Lingering floral notes with a bright limoncello finish.