Feedback on the Double Anaerobic Natural Gori Gesha was amazing, but I wanted to switch things up and try this year's Carbonic Natural, for fun. These coffees are from the lesser-known Gesha region of Ethiopia, bordering the Gesha forest, and of the heirloom native Gori Gesha and Gesha 1931 varietals. Imported, Ethiopian sourced Gesha coffees grown in Central America are commanding exorbitant pricing, thousands of dollars per pound at auction, due to the unique and amazing cup qualities of Gesha coffees. All of those award-winning coffees are originally derived from this precise region; this is the origin, and purchasing these coffees supports the local Minit people who have tended the forest and native coffee for centuries. This Carbonic Natural undergoes a 96hr carbonic maceration, before being naturally dried for 16 days on raised beds (anaerobic fermentation is low-oxygen, carbonic maceration is fermentation in the presence of carbon dioxide, creating a unique profile). 

Fudgy, brownie-like sweetness is the basis for this coffee, but it's not the first descriptor that comes to mind: that would be 'juicy'. Raspberry preserve, Maraschino cherry, Concord grape, and rose water sit right on top, like a dark chocolate cake with berry frosting. Amazing for espresso and drip!

Sold in 1lb increments.