🛀Ethiopia Washed Gesha Village Single Terroir Illubabor Forest Dimma G1
Description: Lime, orange, apricot and kumquat in aroma；the cupping notes are sweet orange, apricot, pomelo and lemon peel, smooth mouthfeel；the finish carries notes of sweet orange, pomelo, apricot and kumquat aromatics, accompanied by maple syrup-like sweetness.
Note: kumquat, sweet orange, apricot
Roast Level: Light
Acidity: 3.5 (1~5 from low to high)
🌲Illubabor Forest
This variety was discovered in 1974 during an expedition to the Illubabor Forest, where researchers collected wild coffee plants. It was later officially released by the Jimma Agricultural Research Center in Ethiopia. The reasons for its release were: Strong resistance to diseases, excellent cup quality, high yield potential.The GV team chose to cultivate this variety originating from the Illubabor highland coffee forest not only for its resistance and yield, which helped reduce cultivation risks at the time, but more importantly for its remarkable cup quality potential.
♦️Classification
Gold Label – Rarities
The Gold Label grade accounts for only 10% of the total production at Gesha Village. Extremely rare, lots from this category are often selected for auctions. They showcase top-tier flavor characteristics, distinctive and lasting aromatics, and refined textures, making them the preferred choice of international baristas for competitions.
Red Label – Grower’s Reserve
The Red Label lots represent just 15% of the estate’s production. They are known for outstanding flavor and quality, achieving scores of 88+ on the SCA cupping scale.
Green Label – Single Terroir
These lots come from a single area within Gesha Village, with each lot carrying complete traceability information, including farm block name, coffee variety, and processing date.
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Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
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kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 15 days, medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level 8 days,dark roast-level 8 days.
3. Unopened bag of coffee beans stored in cool, sun block condition and the expiration of the period of 12 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
