Notes from our Green Buyer

Limu, Ethiopia might be the most beautiful place we’ve ever visited. The lush terrain and the energy of the people make you never want to leave, so of course, the coffee is amazing as well. Abdul Wahid runs Kossa Geshe, which climbs up to 2000 MASL in the Limu region.  His farm produces a beautiful example of a naturally processed western Ethiopian coffee—berry fruit, but still balanced with subtle complexity. This is a coffee we look forward to every year!

Notes from our Roaster

Kossa Geshe is the hallmark of Ethiopian naturals, having the quintessential berry and floral flavor profile you’ve come to expect from Ethiopia’s specialty coffee. The fermentation occurring during the natural-processing method—when the seeds are laid out to dry with the coffee cherry still intact—imparts a louder fruity flavor. Managing the fermentation well is crucial, as it can easily over-ferment and taste artificial—like red candy, or even plastic. Fermentation not only affects the sweetness of the coffee but the texture, or mouthfeel, as well. When done well, you get a “clean,” floral taste and enjoyable mouthfeel to accompany those loud fruit flavors—nothing astringent, heavy, or harsh in the aftertaste.