Ethiopia Gesha Village Gaylee Lot #47 Honey Process

Tasting Notes: Apricot - Wildflower Honey - Meyer Lemon - Baking Spices

There are very few farms that are both progressively modern and yet permanently tied to the past. When Rachel Samuel and Adam Overton began plotting the concept for the estate, they had one goal: to seek out wild growing Gesha plants, harvest seeds from ripe cherries, and cultivate a new generation of Gesha in Ethiopia. With the Gesha/Geisha variety pulling in record breaking green coffee prices at auctions every year in countries like Panama or Colombia, Adam and Rachel wanted to return to the roots of where the variety came from and help bring focus around this rare variety back to Ethiopia

This lot comes from the Gaylee section of the farm and is made up of Illubabor Forest 1974. This variety was chosen from the research center to be planted alongside the two Gesha varieties for its flavor profile, noted for it’s floral and citrus qualities, along with the variety’s consistent yield and disease resistance. Illubabor Forest 1974, as an heirloom coffee variety, has strong genetic diversity from developing naturally in the wild. By consciously pursuing biodiversity on the farm, Gesha Village is developing long-term sustainability with higher yields from the coffee trees, and better soil health and disease resistance barriers along the edge of the farm.

This honey process lot is first picked and sorted by cherry ripeness, and then de-pulped. The de-pulping machine remove the skin of the coffee cherry using a small amount of water. After the skin is removed, the mucilage covered cherry is set out to dry in the sun. This encourages the mucilage still on the seed to start breaking down and develop flavor through enzymatic reactions. After three days of sun-drying, the coffee is then moved to shaded, raised beds to finish the drying process. The honey process helps develop lush fruit flavors and a round body.

This years lots of Gesha Village are a bit more exotic than normal. We sampled multiple lots from the farm, and landed on our two favorites which both happened to be honey processed. Honey processed coffees from Ethiopia aren’t typical to the Ruby menu, making these two special additions. Both are also growers reserve lots, which are special
microlots on the farm that account for only 15% of the Village production and exhibit superior flavor attributes.

Orders placed by 3:00 p.m. on Sunday, Monday, and Wednesday will roast and ship the next day. Thank you!

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