Gerse Yirgacheffe, Ethiopia
Tasting Notes: Watermelon, Raspberry & Pear
Process: Washed Cascara Infused Process
Region: Yirgacheffe
Producer: Smallholder Farms
Variety: Heirloom & Other Landrace Varieties
Alt: 1900-2200 masl
Gerse Yirgacheffe is very likely one of the most unique, beautiful and sparkly coffees that has ever come through the Mae Coffee Roasters facility. Infused with Cascara parchment from the natural lots during fermentation, the mill processes this coffee with the utmost care. After the fermentation is completed, the coffee is throughly washed and then undergoes a process for 6-10 hours in a stage called “drip drying” before being laid out in the sun to properly dry. This allows for excess water in the parchment to be relieved before drying occurs. Once dried, this coffee is sent to the local regional mill for processes then to Addis Ababa, the capital, for export. Like a co-ferment, this coffee undergoes a fermentation with an additional source, yet, unlike a co-ferment, this coffee is truly having water, and cascara from a natural lot infuse, much like tea would, and thus allowing for a lighter fermentation interaction between the coffee itself and the cascara. This is a great entry way to folks who want to experiment with co-fermented coffees, but maybe have not had too many of them. With notes of watermelon, raspberry and pear as well as general sweetness such as melon or honey, this coffee is amazing over ice, or on cold brew.
Gerse Yirgacheffe, Ethiopia
Tasting Notes: Watermelon, Raspberry & Pear
Process: Washed Cascara Infused Process
Region: Yirgacheffe
Producer: Smallholder Farms
Variety: Heirloom & Other Landrace Varieties
Alt: 1900-2200 masl
Gerse Yirgacheffe is very likely one of the most unique, beautiful and sparkly coffees that has ever come through the Mae Coffee Roasters facility. Infused with Cascara parchment from the natural lots during fermentation, the mill processes this coffee with the utmost care. After the fermentation is completed, the coffee is throughly washed and then undergoes a process for 6-10 hours in a stage called “drip drying” before being laid out in the sun to properly dry. This allows for excess water in the parchment to be relieved before drying occurs. Once dried, this coffee is sent to the local regional mill for processes then to Addis Ababa, the capital, for export. Like a co-ferment, this coffee undergoes a fermentation with an additional source, yet, unlike a co-ferment, this coffee is truly having water, and cascara from a natural lot infuse, much like tea would, and thus allowing for a lighter fermentation interaction between the coffee itself and the cascara. This is a great entry way to folks who want to experiment with co-fermented coffees, but maybe have not had too many of them. With notes of watermelon, raspberry and pear as well as general sweetness such as melon or honey, this coffee is amazing over ice, or on cold brew.
