ethiopia coffee
Ethiopia Gesha Village Lot 132
by substance café · paris, france
you'll taste lemon before grapefruit. this is ethiopia gesha village lot 132, a honey ethiopia from substance café.
lemongrapefruitcitrus zestjasminefloralhoneyhoneycomb
the bean
- origin
- ethiopia
- process
- honey
- varietal
- gesha
- status
- in stock
ethiopia gesha village lot 132 is a honey-processed gesha from ethiopia, roasted by substance café. honey processing means the coffee is dried with some fruit mucilage still on the seed, which tends to add sweetness and body alongside the gesha variety's natural clarity. in the cup it leans citrus-forward, with lemon, grapefruit, and citrus zest alongside jasmine, broader floral tones, honey, and honeycomb sweetness. to highlight the floral and citrus qualities, brew it as a pour-over or filter at a slightly lower temperature, around 90-93°c, with a medium-fine grind to avoid masking the lighter, fruit-driven notes.
common questions
What does Ethiopia Gesha Village Lot 132 taste like?
it tastes citrus-forward, with lemon, grapefruit, and citrus zest at the front, followed by jasmine, floral tones, honey, and honeycomb sweetness. the honey process adds a soft, syrupy quality that supports the fruit and floral notes.
How is Ethiopia Gesha Village Lot 132 grown and processed?
it is a gesha varietal grown in ethiopia and processed using the honey method, meaning the coffee is dried with some mucilage left on the seed rather than being fully washed. this is lot 132 from gesha village, indicating a specific, traceable harvest batch.
How should I brew Ethiopia Gesha Village Lot 132?
a filter or pour-over method suits this coffee well, as it preserves the lemon, grapefruit, and jasmine notes that define the gesha variety. brew at around 90-93°c with a medium-fine grind to keep the citrus and floral clarity intact.
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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