{"product_id":"622-ethiopia-bench-maji-gori-gesha","title":"622 Ethiopia Bench Maji Gori Gesha ORO Yeast Natural - Dolce Coffee Single Origin","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCountry: \u003c\/span\u003eEthiopia\u003cbr\u003e\u003cspan class=\"s1\"\u003eRegion: \u003c\/span\u003eBench Maji\u003cbr\u003e\u003cspan class=\"s1\"\u003eAltitude: \u003c\/span\u003e2,000m\u003cbr\u003e\u003cspan class=\"s1\"\u003eProcess:\u0026nbsp;\u003c\/span\u003eORO Yeast Natural\u0026nbsp;\u003cbr\u003eRoasting Level: Light Roast\u003cbr\u003eTasting Notes: Fruity Wine, Dark Dried Berries \u0026amp; Yakult-like Sweetness, Candied Sweet Potato, Lingering Chocolate Wine Finish, Yeast Natural Character\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e✏️\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u0026nbsp;\u003c\/span\u003e\u003cstrong\u003eReference\u0026nbsp;\u003c\/strong\u003e\u003cbr\u003eEthiopia 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.\u003cbr\u003eThe 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.\u003cbr\u003eThis lot of coffee is a natural process coffee made by anaerobically fermenting the whole fruit using ORO yeast.\u003cbr\u003eLalCafé 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.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e🚨 \u003cb\u003eCoffee Bean Resting Recommendation\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eFreshly 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.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Dolce豆子","offers":[{"title":"150g","offer_id":49022584553689,"sku":null,"price":278.0,"currency_code":"HKD","in_stock":true},{"title":"227g (Half lb)","offer_id":49022584586457,"sku":null,"price":400.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/25_0d0c36fc-4ed9-4a2d-b956-ab6dd839cdcc.png?v=1786255811","url":"https:\/\/www.dolce-store.com\/en\/products\/622-ethiopia-bench-maji-gori-gesha","provider":"Dolce豆子","version":"1.0","type":"link"}