Grabbing some Gesha Village on split at @movingcoffee.
An Ethiopian Gesha 1931 varietal grown at gesha village eastate, oma lot 79, between an elevation of 1,900 and 2,100 masl and naturally processed. The farm offers a supreme growing environment, with rainfall, temperature patterns, rich virgin forest soil, old growth trees, and an existing coffee ecosystem combining to grow one of the best gesha varietals in the world. The roaster's notes are green apple candy, orange marmalade and o’long black tea.
As straight espresso, it sticks to the roof of the mouth, a bit like burnt toffee. Medium body, really nice marmalade note and definitely tea-like. Green apple acidity in the aftertaste that has a pleasant astringency but only on the end.
Definitely get the roaster’s notes more clearly in milk. In a macc, the green apple candy and marmelade really jump out at me. Roasted tea notes, and the acidity on the finish is still very clear. Like most tea-like espressos, it really shines in a macchiato.
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