Origin & Story
This microlot comes from the Vohora siblings—Neel and Kavita—on their Gaia Farm nestled on the rim of Tanzania’s Ngorongoro caldera. Their family, steeped in coffee heritage since World War II, continues to push boundaries in processing and cultivar selection. Their Gesha trees, descended from seed stock tied to the celebrated Panamanian Geshas, are bringing singular clarity and grace to this lot.
Process & Craft
This is a fermented natural Gesha microlot. The cherries go through a careful pre‑fermentation maceration, then dry slowly over nearly four weeks on raised beds under precise control. This method enhances fruit sweetness while preserving floral structure.
Tasting Notes
A striking balance of florals and fruit—think jasmine, rose, hibiscus, and black tea—danced with notes of raspberry soda, concord grape, peach, lemon, ginger, custard, honeycomb, anise, and even panna cotta. On espresso, expect layers of buttered popcorn, lemonheads, almond‑butter, passionfruit, banana bread, cardamom, and gingerbread—like tasting South Asian sweets floating in a teacup.
Roast & Brew Suggestions
Our light roast honors the Gesha’s delicate architecture—soft charge heat, gentle ramp into first crack, and a clean finish bring out clarity, sweetness, and floral elegance.
Why We Love It
This is not a loud, flashy coffee. It’s refined, vivid, and quietly powerful—a showing of restraint and depth. It’s perfect for folks who want to appreciate nuance and learn from each sip.
Details
Variety: Gesha
Process: Fermented natural
Region: Karatu District, Arusha Region, Tanzania
Roast: Light
