ETHIOPIA Gesha Village Gesha Oma /97 Honey RHX
“A labor of Love in pursuit of the best coffee.” Adam Overton, Rachel Samuel, Willem BootProducers, Ethiopia SCA SCORE 90.00 FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that decreases and a ramp that leads into a humble crack. The florals and the rich acidity are generated immediately after the first crack. PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”. That word has no other reference or synonym in (at least) the English language what I know. It can be explained as: “Remember when your Mom made juice from picked berries and fruits in the garden?” That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that pe
Available Sizes & Prices
250g: $35.00
500g: $70.00
1kg: $140.00
Prices updated:Regional Comparison: Ethiopia
Brewing Guides
Hario Switch
if sour: grind 2–4 clicks finer, increase temp by 1–2°C or extend steep 15–30s; if bitter: grind 2–4 clicks coarser, lower temp 1–3°C or shorten steep/less agitation
Brewing Steps
- 1. Bloom with 30g water for 30–40 seconds (fully saturate grounds, give a gentle stir to release gases).
- 2. Pour to 150g by 1:15 (after bloom add in two pulses — e.g., ~60g then ~60g — or one steady pour to 150g); gently stir or swirl once to equalize.
- 3. Final pour to 225g by 1:45–2:00, stir once gently, cover and let steep. At ~2:45–3:00 press the Switch to drain.
- 4. Total time and serving: total contact time ~2:30–3:00 (press to drain at 2:45–3:00). Serve immediately to enjoy the florals, cherry and honey sweetness.
Pro Tips
- 💡 Best technique: use full immersion to let delicate florals and citrus develop; gentle stirring after pours ensures even extraction without over-agitating.
- 💡 Key factor for success: consistent grind and stable temperature — for this light Gesha, slightly finer grind and ~93°C helps bring out honey, lemon and floral clarity without harshness.
Sour → grind finer by 2–4 clicks, raise water temp 1–2°C, or lengthen steep by 15–30s to increase extraction. Bitter → grind coarser by 2–4 clicks, lower temp 1–3°C, shorten total contact time or reduce stirring/agitation to avoid over-extraction.
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