622 Ethiopia Bench Maji Gori Gesha ORO Yeast Natural - Dolce Coffee Single Origin

Country: Ethiopia
Region: Bench Maji
Altitude: 2,000m
Process: ORO Yeast Natural 
Roasting Level: Light Roast
Tasting Notes: Fruity Wine, Dark Dried Berries & Yakult-like Sweetness, Candied Sweet Potato, Lingering Chocolate Wine Finish, Yeast Natural Character

✏️ Reference 
Ethiopia is the birthplace of coffee, and where Gesha coffee originated. Gori Gesha comes from one of Ethiopia's two primeval forests, located in Bench-Maji in the southwest.
The coffee trees here grow under the protection of the trees in this primeval forest. Although the total production only accounts for 5-10% of Ethiopia's total, this area is home to the precious Gori Gesha Forest, the birthplace of native Gesha. Through historical research and genetic testing, this location has been confirmed as the origin of the Panama Gesha coffee variety, and also the birthplace of Gori Gesha.
This lot of coffee is a natural process coffee made by anaerobically fermenting the whole fruit using ORO yeast.
LalCafé ORO yeast was specifically developed for coffee production by Lallemand and Scott Laboratories. LalCafé ORO yeast is used to optimize the fermentation process in coffee processing, thereby improving efficiency and quality. It can become the dominant microbial species during fermentation, reducing the risk of spoilage microorganisms, and ensuring process consistency and product texture. This yeast can be applied to whole or de-pulped cherries, and can be used in both dry and wet fermentation processes.

🚨 Coffee Bean Resting Recommendation
Freshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.
※ Light to medium roast: 12–14 days
※ Medium-dark roast and specialty processed beans: 2–3 weeks