Detour - Gerse

Grown by smallholder farmers in the Gerse Kebele of Yirgacheffe's Gedeo zone, Ethiopia, at elevations between 1,900 and 2,200 meters, this coffee comprises regional local landraces processed using the red honey method. The meticulous multi-phase processing includes hand sorting, floating cherries to ensure consistency, slow disc pulping to retain mucilage, and a short fermentation period before drying. The result is a delicate and nuanced cup with crisp, floral notes reminiscent of juicy honeydew melon, jasmine tea with creamed honey, and a serene late-night walk through snow-covered trails. This offering reflects the dedication of the farmers and the unique terroir of the region