A2-Bean035 Ethiopia Bench-maji Geisha

🌍 Origin

Bench-Maji, Ethiopia (SNNPR)
Grown in one of Ethiopia’s most remote and pristine coffee regions, this Geisha is cultivated at a remarkable 2,280 meters above sea level, where cool temperatures and slow cherry maturation create exceptional aromatic depth.

🧬 Variety

Geisha
Renowned for its floral elegance and refined cup profile, Ethiopian Geisha expresses a graceful balance of aromatics, fruit clarity, and tea-like finesse.

⚙️ Processing

Washed
The washed process enhances clarity and structure, allowing the coffee’s natural floral and fruit characteristics to shine with precision and cleanliness.

🏅 Grade

G1 (Grade 1)
Carefully sorted for quality and consistency, representing the highest grading standard in Ethiopian coffee classification.

🏔 Altitude

2,280 MASL
High-altitude cultivation contributes to bright acidity, layered complexity, and a refined mouthfeel.

🌸 Flavor Notes

Woody florals · Herbal florals · Jasmine · Rose · White florals
White peach · Citrus · Wild berries · Tropical fruits · Melon

The cup opens with elegant woody and herbal florals, followed by expressive jasmine, rose, and white floral aromatics.
Mid-palate reveals white peach and citrus brightness, evolving into wild berries, tropical fruits, and soft melon sweetness.
The finish is clean, tea-like, and gently sweet, with lingering floral and fruity notes.

☕ Brewing Style

Brewing Guide

1️⃣ Hang the drip bag securely over your cup.
2️⃣ Bloom with about 30 ml of 88–92 °C hot water and wait 20–30 seconds.
3️⃣ Continue pouring the remaining 150–170 ml of hot water in 2–3 gentle rounds, using circular motions.
4️⃣ Allow the brew to complete in about 3 minutes. Adjust strength to taste.

🎯 Recommended For

Coffee lovers who appreciate floral-forward profiles, clarity, and refined complexity, and those seeking a premium Ethiopian Geisha experience in a convenient, travel-friendly format.