This coffee is from Gesha Village in the Bench Maji region of Ethiopia, specifically from the Bangi-Chichuru area. Grown at 1900 meters altitude, the cherries ripen slowly due to significant temperature differences between day and night. The coffee features the Gori Gesha variety, originating from the Gori Gesha forest, considered the birthplace of the Geisha variety. It is processed using the Natural Semi-Anaerobic method, where only cherries with 24-25 Brix sugar content are selected, packed in jute bags, and fermented in cement tanks for 84 hours with oxygen cut off to activate anaerobic microorganisms like lactic acid bacteria. The cherries are then dried on African beds for 33 days. The cup profile features floral notes of chamomile, honey, and citrus notes of hassaku, with a long finish and clean cup.
Glitch Coffee & Roasters is a Japanese specialty coffee roastery and café brand known for its single-origin, light roast coffees and meticulous hand-drip brewing. Kiyokazu Suzuki earned a Q-grading certification and was a Japan AeroPress champion before starting Glitch in 2015. The brand is known for its meticulous sourcing practices and direct relationships with producers, with Suzuki personally overseeing these aspects.
