Ethiopia Karmachi Gori Gesha CM Natural
Ethiopia Karmachi Gori Gesha CM Natural
Ethiopia Karmachi Gori Gesha CM Natural
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Ethiopia Karmachi Gori Gesha CM Natural

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イチゴを煮詰めて作ったジャムのように深い甘さ、温度が下がるにつれて現れるストーンフルーツのねっとりとした甘さとメロンやスイカのような澄んだ酸味、ビーントゥバーのチョコレートのようなカカオ感のある苦味と甘さが特徴です。

Gesha Villageで有名なOmo Valleyにほど近い肥沃で深い森に位置する農園で栽培されたこのGori Geshaという品種は最も古くからあるゲイシャの品種の一つです。このエリアは比較的標高の低い位置にあり他の農園と比べると温厚な気候ですが、それにも関わらず非常に良い品質のコーヒー豆を生み出し、精製方法も多岐に渡る優れた農園です。

皆様そろそろお馴染みのカーボニックマセレーションというプロセスは名前の通り二酸化炭素を使用して発酵をコントロールする、元々ワインの生産に使用される精製方法です。ナチュラルプロセスで味わえる甘さやフルーツ感を凝縮させ、より複雑な味のレイヤーを与えてくれます。ゲイシャのカーボニックマセレーションという贅沢、特別な一杯をお楽しみください。

 

 

It has a deep sweetness like jam made from simmered strawberries, the sticky sweetness of stone fruit that appears as the temperature drops, clear acidity like melon or watermelon, and a cocoa-like bitterness and sweetness like bean-to-bar chocolate.

Grown on a farm located in a fertile, deep forest near the famous Omo Valley in Gesha Village, the Gori Gesha variety is one of the oldest Geisha varieties. The area is at a relatively low altitude and has a milder climate than other farms, but nevertheless produces very good quality coffee beans and is an excellent farm with a wide range of processing methods.

The carbonic maceration process, which everyone is familiar with by now, as the name suggests, uses carbon dioxide to control fermentation, a method originally used in wine production. It concentrates the sweetness and fruitiness of the natural process and gives a more complex layer of flavour. Enjoy the luxury of carbonic maceration of Geisha, a very special drink.

 

Country Ethiopia

Farm Karmachi Farm

Region Gesha

Producer Tracon Trading

Variety Gori Gesha

Process Carbonic Maceration Natural

Altitude 1400-1684masl

Tasting notes Strawberry, Peach, Mango, Melon, Watermelon, Cacao, Craft chocolate