Name: Neel & Kavita Vohora, Gaia Estate, Tanzania - Fermented Washed Simba
Brand: Kozlow Koffee
Price: 29.00 USD
Availability: OutOfStock

1/5

Neel & Kavita Vohora, Gaia Estate, Tanzania - Fermented Washed Simba

$29.00

Out of stock

Tasting Notes

Honeydew Melon · Green Grape · Almond Butter · Fig
Toasted Marshmallow · Sweet Tea · Maple Syrup · Pear

One of the most picturesque farms in the world, the Gaia Estate sits on the edge of a caldera, bordering a national park. In this verdant and rich landscape, Neel and Kavita lead an expansive farm, marrying methodology and preservation. Over the past few decades, their work in cultivating Ethiopian landrace groves has paid dividends in flavor. This entirely unique varietal, Simba, is theirs alone. On the taste, it's what I would call a "fancy" coffee - complex flavors with great texture, and delightful sweetness from fig and melon.

On the central east coast of Africa lies Tanzania, a huge country with a wide variety of landscape - in fact, so large, the fact that it lies on the equator means the north and south have different harvest times.

This coffee comes from the Gaia Estate, run by brother-sister duo Neel and Kavita Vohora. A massive 1,000 acre estate, this is a highly professional and innovative operation, with varietal cultivation capabilities and a treasure trove of Ethiopian landraces as a foundation, this farm is one of a kind.

This particular coffee is a unique cultivar to their farm - going through a maceration process for three days before being depulped and fermented for 3-5 days in a covered tank. Afterwards, they are slowly dried on raised beds for 2 weeks.

Strawberry, cranberry, limeade; a whole group of bright flavors combine with more complex, almost savory notes of saffron, merlot, and rosemary. The beauty of this coffee is how it presents this awakening — striking acidity and rounds out into plenty of sweetness, cleansing your palette with a syrupy mouthfeel.

As with the other Natural coffee from Africa we have on offer, this process sort of "softens" the coffee bean and allows a bit easier extraction. All that to say you can stick to a more standard 1:16 ratio and brew temp around 200. This one will also perform well on espresso, with plenty of dessert sweetness and pistachio nuttiness at higher extractions.