Ethiopian coffee beans Bench Maji Rose Summer

We welcome every coffee friend who comes from afar with great welcome and sincere enthusiasm-- the friends here include not only coffee lovers, learners, coffee peers, travelers and coffee netizens, but also coffee friends who have come all the way across the ocean-- green beans full of fresh grass fragrance and strong fermented smell. Each arrival always makes the quiet orchard as happy as the festival and surprises for a long time-and this time the surprise has set a small record-Ethiopia Bench Maji Gesha!

Maybe you can ignore the middle two words, but friends who really like coffee definitely see the key "Gesha" here at a glance. In recent years, everyone in the coffee industry knows that no one wants to have a taste of the "Gesha". Of course, the first dark horse to fly out is Gesha of Panama, but it traces its origins to Ethiopia, the ancient origin of coffee-the ugly duckling coffee that was once hidden in the wild coffee forest because it was exotic-and magnificent turned white swans made its debut-which is why the Gesha breed has been brought back to its homeland.

At the moment of opening the sack, the fresh and strong stimulation of fermented flesh mingled with the wild prairie smell made people want to drool-- can't wait to bake a pot-- just wait for the boss's order. let's warm up in theory before baking cup evaluation-it can also be called spiritual food to satisfy cravings.

I have to mention that because Ethiopia, the oldest and most primitive coffee producing country, still retains a large area of wild coffee forest, and most small farmers grow a variety of varieties-- although they also belong to the original species of Ironka, they also form a variety of new varieties as a result of variation-- so even if the name of the coffee bean on this farm is Gesha, it does not mean that it is 100%Gesha. In fact, it is a kind of iron card mixed with other sibling species of gesha. From a remote village called Biftu in southwestern Ethiopia, very close to Gesha, the hometown of the Gesha variety, only the ripe red fruit is picked, and the completely natural drying method-unique geographical environment and meticulous processing have created another famous Ethiopian bean.

Professional cup reviewers give comments: rich fruit (strawberries, cherries), pure taste, light acidity, outstanding flavor of milk chocolate, medium mellow.

More wonderful information about this bean will be released freshly at the first time of baking. please look forward to waiting patiently!