LA CABRA - Oma - Ethiopia - Mossto Anaerobic - Gesha 1931

Tasting Notes: A wild expression of Gesha 1931 grown on the Oma plot of Gesha Village; processed using an innovative ‘Mossto Anaerobic’ pre-fermentation

Producer  Gesha Village
Region Bench Maji
Altitude 2000 masl
Varietal  Gesha 1931
Process Mossto Anaerobic
Harvest February 2024

Roast Date: October 28, 2024

LA CABRA Coffee Roasters is located in Frederiksberg, Denmark

From LA CABRA

Coffee Expression The innovative processing leads to a wild expression, with softened violet florals, and notes of rich and ripe tropical fruits in the cup.

Producer Produced by Gesha Village in the Bench Maji zone of Ethiopia.

100g (3.53oz) - Whole Bean Coffee / Both for filter and espresso

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality.