ethiopia coffee
Ethiopia Gesha Village Lot E-22
by substance café · paris, france
you'll taste blackcurrant before stone fruit. this is ethiopia gesha village lot e-22, an anaerobic ethiopia from substance café.
blackcurrantstone fruitpeachjasmine
the bean
- origin
- ethiopia
- process
- anaerobic
- varietal
- gesha
- status
- in stock
ethiopia gesha village lot e-22 is a single-lot gesha from ethiopia, processed anaerobically and roasted by substance café. anaerobic processing, where the coffee ferments in sealed, oxygen-free tanks, pushes the fruit character into sharp focus. expect blackcurrant and stone fruit up front, peach in the body, and jasmine in the finish. that combination of floral and ripe fruit makes it well suited to filter brewing, where clarity and sweetness come through cleanly. use a pour-over or batch brewer with water around 90-93°c to keep the delicate aromatics intact without over-extracting.
common questions
What does Ethiopia Gesha Village Lot E-22 taste like?
it leads with blackcurrant and stone fruit, moves into peach, and finishes with jasmine florals. the anaerobic process amplifies the fruit and floral character.
How is Ethiopia Gesha Village Lot E-22 grown and processed?
it is a gesha varietal grown in ethiopia and processed anaerobically, meaning the coffee cherry ferments in sealed, low-oxygen conditions before drying.
How should I brew Ethiopia Gesha Village Lot E-22?
filter methods such as pour-over suit this coffee well, as they highlight the clarity of the fruit and floral notes that the gesha varietal and anaerobic process produce.
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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