|Process||Santuario Project Natural Anaerobic with Mossto|
|Coffee Area||67.6 ha|
|Altitude||1931 - 2040 m.s.n.m.|
|Rainfall in mm||3.250 mm|
|Average Annual Temperature||18 °C|
|Harvest Period||November - January|
Fermented, Molasses, mild flowers, tangelo, sparkling
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In the far western reaches of Ethiopia, mere kilometers from the South Sudanese border, lie the dense, wildly sprouting jungles of Bench Maji zone. It’s a place of stunning natural beauty, wherefrom a high-extending plateau one can take in the expanse of the ancient, sprawling forest. This breathtaking landscape is home to Gesha Village Coffee Estate, the 471-hectare coffee farm we have built from the ground up over the last six years. This has been our labor of love, and we’re extremely proud to be producing coffees as awe-inspiring as our surroundings.
Sincerely Adam Overton, Rachel Samuel and Willem Boot.
Natural Anaerobic Mossto Santuario Project Process
- Selective harvest hand-picking (24-25º sugar brix level).
- Cherries are washed with clean water.
- Floaters and imperfect cherries are discard.
- Anaerobic fermentation on sealed tanks for 18 hours (Coffee Mossto Included)
- Sun drying on African beds for 18-20 days under shaded conditions (Mesh covered beds)
- Coffee parchment is constantly moved.
- Coffee is dried down to 10.5 %.
- Finally coffee parchment is stored on grain pro bags to concentrate the flavors.
- After 15 days lots are cupped and selected for exports.