Ethiopia Bench Maji Geisha G1 T&B Natural Anaerobic

Winey Acidity, Ginger Lily, Passion Fruit and Brown Sugar Sweetness, Strawberry
milk

Roaster Note:
This amazing variety comes from Gesha Village, located in the dense jungles of the Bench Maji Zone
in the far western reaches of Ethiopia. Sweet floral aromatics, an intense sweetness with a lingering
aftertaste.

The Story of Gesha Village
Near the border of South Sudan, you find the wild, dense, and stunning forests of the Bench Maji
Zone, a home to the radiant Geisha coffees. A coffee that surprises coffee lovers around the world
with crisp acidity and rich profiles.
The co-founder of Ethiopia Gesha Village Rachel Samuel and Adam Overton developed a passion for
coffee while producing a documentary about Ethiopian coffee in 2007. They fell in love with Ethiopia,
its people, and the coffee. Their path led them to Willem Boot, a coffee educator, and an authority in
the field of Geisha coffees.
After intense training, they returned to Bench Maji to search for the perfect spot for a coffee farm.
After months of searching, they found a beautiful untouched piece of lush land; the future Gesha
Village. Just a stone’s throw away from the birth grounds of the famous Panamanian Geisha.
We highly recommend brewing this beautiful coffee over any pour-over method ie V60 for best clarity
of flavors!

Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker

Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)

*Reach out to us for more brew guide

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

1. Coarse:
   • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
2. Medium-Coarse:
   • Saddling between coarse and medium, this grind looks like rough sand
3. Medium:
   • The middle of all grind sizes, medium grounds are similar to the consistency of sand
4. Medium-Fine:
   • The medium-fine grind is a staple grind size, with texture like table salt
5. Fine:
   • Finer than table salt, fine grind is typically the size of most pre-ground coffee