Ethiopian Gelana Estate Geisha NaturalCoffee Beans
Origin
- Region: Ethiopia Yirgacheffe
- Variety: Geisha
- Process: Natural
- Roast: Light Roast
- Altitude: 1600-2000
- Sample Batch: 2026
- Grower: Gelana Estate
Flavor Notes:
Apricot, lemon, berries, guava
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Average
- Acidity:Slight
- Body:Average
- Bitterness:None
- Aftertaste:Medium
- After Cooling:Medium
Ethiopian Gelana Estate Geisha NaturalCoffee Bean Intro:
Qianjie · Gelana Estate Natural Geisha Coffee Beans
Region: Yirgacheffe, Ethiopia
Estate: Gelana Estate
Elevation: 1600m
Variety: Geisha
Processing: Natural
Flavors: Apricot, lemon, berries, guava
Gelana Estate is located in the heart of Ethiopia’s renowned Yirgacheffe region, covering 1.5 hectares. Most of the farm operates under specialized greenhouses and utilizes intelligent technology for computer-controlled operations. With cutting-edge technology, this precision agriculture approach achieves optimal growing conditions, ensuring uniform fruit development and exceptional quality.
As the person in charge of Gelana Estate, Israel Degfa is also an experienced producer, and the farm serves as the starting point for his experiments with various new varieties.
Israel Degfa currently employs 356 people across his 20+ wet mills in different regions. He is set to open three more dry mills in Ethiopia soon. He grew up in Kerchanse, which is also the name of his company. His father used to work in processing plants, while his mother sold coffee at a bus station before opening her own café.
Gelana Farm was initially established to cultivate the Geisha variety, situated at a high elevation of 2000m, where the significant diurnal temperature variation contributes to the coffee’s rich aroma.
In Ethiopia’s coffee regions, washed and natural processing methods are the most common. Among these, the natural processing steps for coffee cherries are very straightforward: farmers spread ripe coffee cherries on drying beds and expose them to sunlight. After approximately 14 to 42 days, when the dried cherries reach the appropriate moisture content, the outer layer can be removed using a hulling machine. Compared to washed processing, well-executed natural-processed beans often exhibit more intense and diverse fruit aromas.
For this natural batch, the first impression at Qianjie was captivated by its classic citrus and apricot aromas. The overall sweetness of brown sugar is very rich, making it a high-value, drinkable everyday Geisha.
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Region Intro:
Yirgacheffe (specialty production region): altitude 1,800-2,000 m | garden coffee system |
Yirgacheffe is part of the Sidamo production region, but because of its unique flavor it was separated out on its own. Besides the small town of Yirgacheffe, it also includes three surrounding sub-regions: Wenago, Kochere, Gelena and Abaya. Therefore, in the new Yirgacheffe grading system, Yirgacheffe A, Wenago A, Kochere A and Gelena/Abaya A are more expensive than the B grade of the same name.
Brewing Tips:
Filter: V60, Water Temperature: 91-92°C, Coffee Dose: 15g, Coffee-to-Water Ratio: 1:16, Grind Size: Fine sugar size (sift through a #20 sieve to 80%)
First, pour 15g of coffee grounds into the filter and tare the weight. The first pour: add 30g of water for blooming for 30 seconds while starting the timer. Use a small stream of water, starting from the center and spiraling outward. Ensure the entire coffee bed is evenly saturated.
Second pour: use a slightly larger stream to add 120g of water, aiming to lift the coffee bed. The water stream should be vertical and even. At this point, the scale should read 150g, and the pour should finish around 55 seconds.
When the liquid level drops to about half, begin the third pour with a small stream, adding 90g while keeping the spiral small to avoid disturbing the coffee bed, which could lead to under-extraction. The total water volume is 240g, and the dripping should finish around 2 minutes and 10 seconds. Remove the filter and swirl the coffee in the server before tasting.
Flavor Cup Report:
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