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Meebz Coffee Ethiopia Geisha - Gesha Village RSV4, Mossto Fermentation

A complex yet delicate coffee with the aroma of floral hibiscus.  Flavours we experienced were fermented pineapple, guava and macadamia.  Weight is a medium viscosity with a red wine-like texture similar to a Merlot.  The finish has lingering dark fruit chocolate flavours similar to that of a black forrest chocolate bar.

  • Addis Ababa, Ethiopia, Geisha Village Coffee Estate. 
  • Farmer: Adam Overton, Rachel Samuel, Willem Boot
  • Farm Manager of this lot RSV4: Bahailu
  • Variety: Geisha.
  • Altitude: 1,900 - 2,000 MASL
  • Process: Natural - Mossto Fermentation Technique.

*This coffee is from our superlative menu and is roasted to order. It will take longer to prepare and this coffee may not be in stock in-store.  The best way to order is to place the order online with the option to pickup or be sent via courier.  On average we roast this coffee once per week. 

We're proud to win the Pride of Geisha auction for this rare and exotic coffee labelled RSV4.  This coffee offers an outstanding unique sensory experience thanks to its innovative fermentation technique which the farm calls 'Mossto Fermentation'.  This coffee was used to place 2nd in the NZ Barista Champs 2023 and is a truly unique and special coffee and one we are fortunate to work with.

Filter Brew Ratio: 1:14
Brew Time: Less than 2-minutes (depending on brew method).
This means that for every gram of ground coffee added into the filter there is 15 grams of hot water

Geisha Village Coffee Estate

Geisha/Gesha Village Coffee Estate is built by three global coffee figures who focus on a few carefully grown coffee varieties.  This farm is at the pinnacle of innovation when it comes to harvesting and processing rare and exotic coffee.  Their coffee is only sold through yearly auctions which list the buyer's and the price paid for their coffee.  Their coffee is sold worldwide for use in competition and for roasters and individuals looking for new sensory experiences.

More information on this farm can be found here.

Mossto Fermentation

The fermentation technique 'Mossto' uses a special juice as the main ingredient in the fermentation.  This juice is made from a complete separate lot of coffee cherries.  As this separate lot of cherries are fermenting, the juice is collect as it seeps down to the bottom of the barrels.  The juice is then collected from a pipe and this is the Mossto used in the fermentation of the coffee.

We have both the Hacienda Barbara (HB) Geisha's: washed and anerobic washed.  What is the difference?

Anerobic processing is when the coffee is fermented without oxygen in pressurised tanks with C02 built up.  This additional pressure forces the juices and sugars into the coffee and often have a distinct lactic acid fermented taste.

As a coffee roaster, we’ve roasted this bean to bring out the most of its natural flavours.  This specialty coffee has been roasted light to suit mainly filter style brew methods.  

Geisha/Gesha

Geisha (or Gesha) is the name of this extremely rare coffee variety originated in Ethiopia, although now commonly grown in other areas and often associated with Panamian coffees.  The Geisha variety is one of the most sought after coffee variety's in the world for its extraordinary taste and unique aroma.

The Geisha trees require a significant amount of care, attention and labour compared to other coffee trees.  This meticulous process results in a lower yield than other coffee.

For coffee professional's who dedicate their life to the bean, the Panama Geisha coffee is considered as close to perfection as you can get.
The Panama Geisha auction fetches the highest priced coffees in the world.  More info about Geisha can be found here: 'Why a Pound of Panama Geisha Coffee Sold for $1,029'.

Age

Ageing these special fermented beans is very important and we kindly ask you to let this coffee sit for at least 2-weeks after its roast date.  We aged these beans for 2-months before using them in the NZ Barista Champs 2023.  These beans are still tasting great after 1-year from the roast date.

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