ethiopia coffee
Ethiopia Gesha Village Lot 126
by substance café · paris, france
you'll taste lemon before stone fruit. this is ethiopia gesha village lot 126, a washed ethiopia from substance café.
lemonstone fruitpeachjasminefloral
the bean
- origin
- ethiopia
- process
- washed
- varietal
- gesha
- status
- in stock
ethiopia gesha village lot 126 is a washed gesha from ethiopia, roasted by substance café. the washed process strips the fruit before fermentation, producing a clean, bright cup that lets the gesha varietal speak clearly. expect lemon acidity up front, followed by stone fruit and peach in the mid-palate, with jasmine and floral aromatics throughout. this is a delicate, tea-like coffee that rewards gentle brewing. pour-over or filter methods work best, using water around 90-93°c and a medium-fine grind to preserve the floral clarity without over-extracting the lighter fruit notes.
common questions
What does Ethiopia Gesha Village Lot 126 taste like?
it has bright lemon acidity alongside stone fruit and peach sweetness, with jasmine and floral aromatics that are characteristic of the gesha varietal. the washed process keeps the cup clean and transparent, letting those flavors come through without distraction.
How is Ethiopia Gesha Village Lot 126 grown and processed?
this coffee is grown in ethiopia and uses the washed process, meaning the fruit is removed before the beans are dried. this approach highlights clarity and acidity rather than the heavier body you get from natural or honey-processed coffees.
How should I brew Ethiopia Gesha Village Lot 126?
filter or pour-over brewing suits this coffee well, as it preserves the delicate floral and fruit notes that define the gesha varietal. keep your water temperature moderate, around 90-93°c, to avoid overwhelming the lighter lemon and jasmine characteristics.
about substance café
you book a time, you show up, and joachim morceau decides what you're drinking. that's the deal at substance café. no takeaway, no menu to scroll, just coffee roasted on site and a host who competed at the french brewers cup twice, once pulling a runner-up finish with a washed biodynamic geisha. the lots he sources are small, sometimes unrepeatable. he's not chasing volume. he's slowing you down long enough to actually hear where the coffee came from.
all coffee from substance caféparis, france
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