Ethiopia • Gori Gesha

How this lot was made

96 hours of carbonic maceration in barrels, then 16 days drying on raised beds. The Gesha region runs warm, which is why naturals develop as well as they do here.

Our perspective

The layers of complexity are what sold us on it. It rips on espresso and can shine through milk, and it's balanced enough to run well on filter or slow bar.