Is the coffee delicious in Rose Xia Village? the characteristics of Rose Xia Coffee in Rose Xia Village

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Gesha Village / Bangi Natural

BLUE LABEL

Swiss Chocolate, Passionfruit, Juniper

This rich and naturally structured gesha greets you with aromas of navel orange, Swiss chocolate and caramel. Passionflower, cocoa and plum flavors are accompanied by the acidity of roasted pineapple and a round body. Juniper-flavored wine gives a cool and delicious aftertaste.

The coffee is packaged and roasted in an 8-ounce blue tube only on Tuesday.

Details

Producer: Gesha Village

Farm: Bangi

Area: bench Maji area, western Ethiopia

Height: 6270-6565 ft

Variety: Gori Gesha

Process: nature

Roast: light

Swiss chocolate, passion fruit, juniper

This story.

Near the border with South Sudan, you can see the wild and dense forests of the bench Magi area, home to the glowing Gesha breed.

Rachel Rachel Samuel and Adam Adam Overton fell in love with the country, the nation and the coffee industry when they made a documentary about Ethiopian coffee in 2007. Under the guidance of Willem Boot, a coffee educator and Gesha enthusiast in San Francisco, Rachel and Adam returned to Ethiopia to find sites for their fledgling Gesha planting project.

Six years ago, Rachel and Adam discovered this famous village near the Greg Sands Forest. Their 471-hectare farm has high altitude, ample rainfall, mild climate and fertile land. Rachel and Adam began to select wild Gesha plants from the Gorgesha forest and plant them in local trees.

2000 coffee trees per hectare are paired with more than 30, 000 local shade trees. Their agroforestry approach creates a balance between the original environment and the commercial management of the farm.

Main production notes from GESHA village

Gori Gesha is a family heirloom that replicates genetic diversity in Gori Gesha forests. These seeds were harvested through our own expedition in 2011.

? "We divided the village of Gesha into eight sub-farms-what we call blocks-where we tracked the production of three varieties and experimented with different processing and fermentation methods. Cherries picked from each block are labeled to indicate their origin, and through our own tracking system, we track their entire process from factory to export.

? "the coffee is dried in the sun, and the whole coffee cherry is preserved intact in a thin layer on a raised bed in Africa. Use a paraboloid plastic cover at night to increase the air flow of coffee. In the natural process, coffee goes through 18 to 30 days of drying. "

END