Background info: 

We don't often find ourselves sourcing from the same producer year on year but there's just some relationships the holds dear to us here at Cedar. We were fortunate to showcase another stellar lot from Gesha Village our third time coming. 

The E-17 lot is from the Oma block of the farm where they grow their most prized varietal Geisha 1931. The cherries go through the process of washing where any floater cherries are removed. The cherry is then soaked in clean water for two hours. After soaking, the water is drained from the cherry, and the coffee is sent directly to plastic barrels in which the fermentation is carried out.

The coffee is them placed in a barrel and mossto gets added to a coffee at a ratio of 1litre of mossto to 10kg of coffee cherry and fermented anaerobically.The fermentation takes about 71 hours. During the fermentation, the barrels are allowed to rotate every hour during the day and 4 times during the night to homogenize the coffee with mossto. Once the fermentation process is completed, the coffee is allowed to be taken out slowly from the barrels and delivered to raised African beds and distributed over the beds at a thickness of 1cm for 3 days in the sun and untouched by hand. On the fourth day, it's delivered to a shade drying area in which it's completely dried to 11 moisture content.

This coffee just feels elegant, that it's gone through such a meticulous process to maintain this coffees delicate structure. You will pick up this jasmine floral on your first sniff of your filter. What you pick up on the nose is just a taste of what there is to come. On filter we pick up notes of fresh Orange and Stonefruits all classic notes you'd expect from this Ethiopian Geisha. On espresso all this carries through and just gets intensified. The milk drink is quite soft, we would describe this as a Caramel Cream.