Gesha by Hacienda Sonora

This local landrace mix of Dega, Kerume, and Wolisho Ethiopian varieties are harvested by hand when the coffee cherries are ripe. The coffee is then de-pulped prior to being fermented for 36 hours, washed and soaked overnight for 24 hours, then dried on raised beds for 15 days.

Biniyam Aklilu is a third-generation coffee farmer in the Bule Hora town of West Guji, Ethiopia. Biniyam strives for quality and enjoys experimenting with processing methods, resulting in some beautiful coffees that have given Biniyam notice among the local community.

We’re tasting floral aromas like jasmine & white tea, a subtle sweetness, and delicate citrus tones.