24/E-20 Mossto Honey Surma Gesha Village

Origin: Ethiopia  

Farm: Gesha village Surma block

Altitude: 1909-2063 m

Variety: Gesha 1931

Process: Mossto-Anaerobic honey 

Introducing a refined version of the Surma, enhanced by a pre-fermentation in mossto. This process presents an elegant profile, showcasing the true flavors of this terroir: black tea notes, distinctive orange blossom, and a delightfully sweet combination of citrus and stone fruit flavors. 

Process

It’s a process of fermenting pulped coffee beans in a compressed coffee fruit juice for 16 hours. The pulped coffee with full mucilage is fermented in plastic barrels anaerobically with the addition of mossto (a freshly crushed coffee fruit juice) with a ratio of 1litre of mossto to 8kg of pulped coffee. The fermentation takes about 16 hours. During the fermentation, the barrels are allowed to rotate every hours during the day and 4 times during the night to homogenize the pulped coffee with mossto. After the fermentation is completed, the fermented coffee is allowed to be taken out slowly from the barrels and delivered to raised African beds and distributed over the beds at a thickness of 1cm for 3 days in the sun and untouched by hand to completely dry the mucilage. On the fourth day, it’s delivered to a drying area in the shade in which it’s completely dried to 11% moisture content.