Kossa Geshe is a 1,000 hectare farm located in Western Ethiopia’s Limmu Kossa District in the highlands of the Kebena Forest. This farm was established as a land grant to preserve some of the last remaining dense forest.
The first thing you’ll notice about Kossa Geshe is that it produces a fruit-driven cup. It’s a natural process coffee that is carefully dried on raised beds and rotated often. In the aromatics you’ll get mulling spices, berries and green apple candy. The body is sweet and syrupy with a vibrant and complex acidity. Kossa Geshe is a wonderful example of a beautiful Ethiopian natural. If you are a fan of naturals from Ethiopia, this is a coffee you will want to include as part of your coffee routine.
For some, provenance counts, but history counts more. Case in point: Ethiopia is widely regarded as the “Motherland of Coffee,” since Arabica beans were discovered there in the 9th century. Or 13th century, depending on which origination story you believe. For a select few, even history, however, may be trumped by tradition. When it comes to coffee production, Ethiopia is firmly tied to history and a tradition that dates back to the 10th century. Meaning all work is still done by hand. Also remaining true to long-held tradition, much of the coffee in Ethiopia is grown semi-wild in forests and small gardens. The country is made up primarily of “smallholders,” some with 100 or fewer coffee trees. Many of these farmers grow heirloom varietals in their gardens, from which a unique set of flavors is derived when all lots are pooled together at the local mill.