Naturally Processed Gesha Coffee
This Gesha coffee, grown in northern Malawi by the Tiko Coffee Collective, undergoes the Natural Processing method that highlights the unique flavours of the coffee cherry. Carefully harvested and dried with the fruit intact, this coffee offers hints of bergamot, brown sugar, and black cherry.
Medium roast for a perfect espresso, it’s the coffee we use in our shop – fruity, with a huge brown sugar and molasses punch at the end. Enjoy the rich and complex flavours of this delicious naturally processed coffee.
This Gesha coffee, grown in northern Malawi by the Tiko Coffee Collective, undergoes the Natural Processing method that highlights the unique flavours of the coffee cherry. Carefully harvested and dried with the fruit intact, this coffee offers hints of bergamot, brown sugar, and black cherry.
Medium roast for a perfect espresso, it’s the coffee we use in our shop – fruity, with a huge brown sugar and molasses punch at the end. Enjoy the rich and complex flavours of this delicious naturally processed coffee.
This Gesha coffee, grown in northern Malawi by the Tiko Coffee Collective, undergoes the Natural Processing method that highlights the unique flavours of the coffee cherry. Carefully harvested and dried with the fruit intact, this coffee offers hints of bergamot, brown sugar, and black cherry.
Medium roast for a perfect espresso, it’s the coffee we use in our shop – fruity, with a huge brown sugar and molasses punch at the end. Enjoy the rich and complex flavours of this delicious naturally processed coffee.
Order coffee today, and we'll ship it tomorrow with Royal Mail First Class (Monday-Friday)!
The Crème de la Crème: Natural Processed Gesha Coffee
Gesha, originally from Ethiopia, is known for its incredibly sweet and floral notes, making it one of the most sought-after coffee varieties worldwide. While it’s notoriously tough to grow, northern Malawi provides the perfect climate and altitude to produce some of the world’s finest Gesha coffee.
Our special batch of Gesha coffee is processed naturally, a method that truly brings out its unique flavors.
Here's how we do it:
Harvesting: We start by carefully picking the coffee cherries from the plants.
Drying: Next, we spread the whole cherries out to dry on raised beds, patios, or drying beds. This allows the fruit to dry around the beans.
Turning and Raking: Throughout the drying process, we turn and rake the cherries regularly to ensure they dry evenly and avoid any unwanted fermentation.
Depulping: Once dried, we remove the dried fruit from the seeds, leaving behind rich and flavorful beans.
The Flavor Experience: This natural processed Gesha coffee offers an amazing flavor with hints of bergamot, brown sugar, and black cherry. We roast it dark, which makes it perfect for espresso – it’s what we use in our coffee shop. The result? A dark, fruity coffee that’s incredible with milk.
In a Nutshell: The natural process involves drying the whole coffee cherries before removing the fruit, giving you a coffee that’s intensely sweet, fruity, and complex. With the perfect growing conditions in northern Malawi, our Gesha coffee is truly something special. Enjoy the rich, dark, and fruity flavors of our natural processed Gesha coffee – it’s a true gem in the world of coffee.
BREW RATIOS:
Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins