ETHIOPIA Gesha Village Gesha Oma /A-10 Natural NX
“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 finer (2–3 clicks), increase temp to 94°C, or extend steep 15–30s; if bitter: grind coarser (2–3 clicks), lower temp to 91–92°C, or shorten steep 15–30s
Brewing Steps
- 1. Bloom with 40g water for 30–40 seconds (0:00–0:40). Stir gently to fully wet the grounds.
- 2. Pour to 120g by 1:15 (add ~80g in a slow circular pour), then pour to 225g by 2:15 (add remaining ~105g).
- 3. Steep undisturbed until 3:15–3:30, then flip the Hario Switch to start drawdown; allow to drain fully (~15–30s).
- 4. Total brew time ≈3:30–4:00 including drawdown. Serve immediately.
Pro Tips
- 💡 Use gentle, even pours and a single gentle stir during the bloom—this preserves the delicate florals and clarity.
- 💡 Key factor: control grind and steep time. This light Gesha rewards a slightly finer grind and high temp to unlock sweetness and floral acidity; use the Switch to separate steep and drawdown for clean fruit clarity.
Sour → grind 2–3 clicks finer, raise water temp to 94°C, or lengthen steep by 15–30s. Bitter → grind 2–3 clicks coarser, lower water temp to 91–92°C, or shorten steep by 15–30s.
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