[NEW] Ethiopia Bench Maji Gesha Village Bangi

NEW in May 2025

Ethiopia Bench Maji Gesha Village Bangi

New Geisha seeds have arrived from Geisha Village, the birthplace of Geisha seeds.
Geisha Village is divided into eight areas, each of which grows different varieties in different environments. This batch was grown in an area called "Bangi." Bangi - Chichuru is named after the village where it is grown. The high altitude of 1900m allows the cherries to ripen slowly due to the large temperature difference between day and night.

In recent years, there has been a re- evaluation of Gori Gesha itself in Ethiopia , and efforts are being made to cultivate it in environments close to its original forest and to protect and cultivate varieties that are close to the original species .

In the Natural Semi-Anaerobic process, only cherries with a sugar content of 24 to 25 degrees are used. The selected cherries are placed in jute bags and fermented in cement tanks for 84 hours . During this time, the oxygen is cut off , allowing anaerobic microorganisms such as lactic acid bacteria to become active , and then the cherries are dried on African beds for 33 days.

This gives it a floral flavor reminiscent of chamomile and hassaku.

If you like Ethiopian coffee, this is definitely a recommended cup. Please take this opportunity to try it.

A new Geisha variety has arrived from **Geisha Village**, the birthplace of the Geisha varietal.

Geisha Village is divided into eight distinct zones, each with its own unique microclimate and varietals. This particular lot was grown in the Bangi area, named after the local Bangi-Chichuru village. Located at an elevation of 1,900 meters, the area's significant temperature variation between day and night allows cherries to mature slowly, resulting in complex flavors.

The Gori Gesha varietal originates from the Gori Gesha forest, a region regarded as the cradle of Arabica coffee and, more specifically, the birthplace of the Geisha variety. In recent years, there has been a renewed appreciation for Gori Gesha within Ethiopia, with efforts underway to cultivate the varietal in environments close to its native forest and to preserve its original genetics.

This lot was processed using the Natural Semi-Anaerobic method. Only cherries with a Brix level of 24–25 were selected, then packed into jute bags and fermented anaerobically in cement tanks for 84 hours. By eliminating oxygen, lactic acid bacteria and other anaerobic microbes are activated. After fermentation, the cherries were dried on African beds for 33 days.

The result is a cup that evokes the floral elegance of Chamomile and the refreshing citrus notes of Hassaku, delivering a beautifully refined and aromatic experience.

This is a must-try for lovers of Ethiopian coffee. Don't miss the chance to experience this extraordinary cup.

Variety: Gori Gesha
Altitude: 1,900m
Processing: Natural Semi Anaerobic
Tasting Note: Chamomile, Honey, Hassaku, Long Finish, Clean Cup

>>ABOUT GLITCH COFFEE