Rising Coffee
Kossa Geshe Estates | Ethiopia | Natural
Kossa Geshe Estates | Ethiopia | Natural
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This Ethiopian is unlike most from the country. With its intense fruity and floral aroma and taste, I knew once I cupped it I would have to sell this coffee. Due to its rarity, I only possess 20 bags. If interested I would recommend acting fast.
About Kossa Geshe Estate:
Kossa Geshe is located in Western Ethiopia’s Limmu Kossa District, in the highlands of the Kebena Forest. This 1,000-hectare farm was established in 2009 as a land grant from Ethiopia’s investment agency to safeguard some of the last remaining dense forests in the country. Abdulwahid Sherif runs the show. The story of Kossa Geshe is one of the meteoric rises. In 2016 he began running the farm and two years later his coffee won a Good Food Award – one of the first coffees out of the West to earn the distinction and to truly compete with the excellent naturals coming from Southern Ethiopia Sidamo and Yirgacheffe regions. Abdul continues to reinvest. From a new moisture meter to a new 7500 m sq drying patio (to go with raised beds) completed in 2018. Quality is continually on his mind.
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About the Producer:
Wilton Benitez, owner of the innovative coffee company Granja El Paraíso-92 in Colombia's Cauca region, is renowned for cultivating unique coffee varietals and pioneering groundbreaking processing methods. With 26+ years of coffee-growing experience and 16+ years in specialty coffee, Wilton is also a trained chemical engineer who has redirected his scientific expertise toward his lifelong passion for coffee. Drawing inspiration from fermentation technologies used in wine, beer, and cheese production, he meticulously controls variables like sugar content, pH level, and fermentation duration to create exceptional coffee profiles. Granja El Paraíso-92, a family farm, employs advanced farming techniques such as terraces, drip irrigation, shading, and laboratory-based nutrition management to produce distinctive coffees. Their processing plant, microbiology lab, and quality lab enable the production of washed, natural, honey, and anaerobic coffees using innovative bioreactors and specific microorganisms for controlled fermentation. Wilton’s innovative process involves precise fermentation techniques, the use of alternating hot and cold water to seal the coffee beans, and constant monitoring of temperature, pH, Brix degrees, and electrical conductivity. These methods result in coffees with unique, standardized flavor profiles that highlight Wilton's mastery and dedication to quality craftsmanship.
Pricing Details:
FOT: $13.00/LB