How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Gesha, SNNPR, Ethiopia
Processes
NaturalCarbonic Maceration
Tasting notes
LimeadeWild strawberryKiwi
Varietals
Gori GeshaGesha 1931
Species
Arabica
Altitude
1400–1684 masl
Importer
Bodhi Leaf
Best for
Espresso & filter
About
96 hours of carbonic maceration in barrels, then 16 days drying on raised beds. The layers of complexity are what sold us on it. It rips on espresso and can shine through milk, and it is balanced enough to run well on filter or slow bar.

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FAQ

Where does Ethiopia Gori Gesha come from?

Ethiopia Gori Gesha comes from Gesha, SNNPR, Ethiopia. It is a natural and Carbonic Maceration coffee. It grows at 1400–1684 masl.

What does Ethiopia Gori Gesha taste like?

Makeworth Coffee lists limeade, wild strawberry and kiwi.

How do I brew Ethiopia Gori Gesha?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.