Ethiopia 1931 Gesha Mossto Anaerobic 7oz

The team at Gesha Village is growing some of the oldest cultivars on record near the primeval forests where coffee is believed to have first appeared on earth, but applying thoroughly modern approaches to quality control and innovation. The "mossto anaerobic" process behind this lot involves submerging the coffee seed in its fruit pulp and juice expelled from the coffee cherry in a sealed container for more than three days.

The Ethiopia 1931 Gesha Mossto Anaerobic, sourced from the renowned Gesha Village, represents a sophisticated intersection of heirloom genetics and modern processing techniques. As a Gesha varietal, this coffee is celebrated globally for its distinct floral aromatics and tea-like clarity. When cultivated in Ethiopia, the birthplace of Arabica, these plants often express a unique complexity that reflects the region's deep coffee heritage.

This specific lot from Intelligentsia Coffee utilizes an anaerobic fermentation method, a technique that can significantly alter the final cup profile by intensifying body and sweetness. Understanding processing methods is essential for enthusiasts looking to decode how oxygen-deprived environments influence bean development. To better identify the nuanced characteristics found in this cup, we recommend referencing the flavor wheel, which provides a structured framework for evaluating the diverse sensory experiences inherent in high-quality, experimental lots like this one.