- New
Ethiopia
Gori Gesha
250g
Cup Notes: Bergamot, Melon, Orange Blossom, Honey
A brand-new arrival. Bright and sweet, showcasing the purity and complexity of its terroir. A soft, fresh cup with vibrant fruit and subtle florals.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
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FAQ
before making a purchase. This will help prevent misunderstandings, delays, and inconvenience.
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Details
- Series
- Premium Rarities
- Producer
- Gori Gesha Mountain
- Country
- Ethiopia
- Terroir
- Kaffa
- Altitude
- 1700-2100 masl
- Process
- Classic Washed - Raised Beds
- Arabica cultivar
- Gesha 1931
- Picked in
- December 2024
- Arrived in
- April 2025
- Shipped in
- Box + Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
STORY BEHIND
In 2010, Yohannes Samuel ventured deep into the southwestern highlands of Ethiopia, searching for the original mother trees of the Gesha varietal. Driven by the dream of building a sustainable coffee farm in his home country, he spent years navigating the challenging terrain, following faint clues left since the 1930s.
In 2012, he rediscovered what British botanists had first identified in 1931. Harvesting ripe cherries from the ancient mother trees, Yohannes sent samples to respected coffee specialists around the world. The cup quality sparked immediate interest, prompting further analysis at the Denver Botanical Garden — confirming that Gori Gesha and the famous Panamanian Geisha of Hacienda La Esmeralda were nearly identical in lineage.
Recognising the obstacles posed by cultivating inside the dense forest, Yohannes and his team initially planted the cherries in the nearby village of Gesha. But the pull of the forest remained strong. In 2016, after witnessing his dedication, the leaders of the local tribe entrusted Yohannes with 600 hectares of the untouched Gori Gesha forest — one of the last sanctuaries of wild Gesha.
With their blessing, Yohannes and his team began developing what would become the Gori Gesha Mountain Coffee Plantation. By 2018, they had successfully cultivated 500 hectares, with a long-term vision to responsibly develop the entire forest while preserving its ancient ecology and the genetic heritage of Gori Gesha.
THE VARIETY
Panama Geisha, including the Green Tip Geisha variety, is a rare, complex coffee, beloved for its sweet and floral notes and citrus highlights. Since its debut win at the Best of Panama auction in 2004, this variety has captivated specialty coffee enthusiasts worldwide with its delicacy, complexity, and clarity of flavours.
Producers like Jamison Savage leverage both traditional methods and innovative processes, such as natural fermentation with yeast inoculation, to bring out an extensive range of flavour profiles in the coffees. These techniques allow Panama Geisha’s intrinsic qualities to shine, enhancing the diversity of flavours while maintaining its unique terroir and varietal characteristics.
THE FERMENTATION PROCESS
Cherries are carefully cleaned and sorted before fermentation in pristine water tanks, with temperature and duration closely monitored. After 12–16 hours, the coffee is washed again and transferred to raised beds, where it dries slowly over 10–14 days.
The parchment is then rested for approximately 20 days before evaluation and export.
Throughout the process, the farm employs efficient water management and treats all wastewater prior to disposal—an approach that harmonises quality with environmental stewardship. This washed process highlights clarity, structure, and a refined expression of the terroir.
