Edelweiss Gesha - Tanzania
Back in December 2023 Simon visited some friends in Tanzania and by chance visited Edelweiss. Edelweiss is ran by Neel Vohora and family, owning the Edelweiss and Ascona farms. This is our first time working with Neel, but we believe this is the start of a very long term relationship. As with all Gesha's this is a complex cup of coffee, Lots of floral notes, with strawberry & peach being dominemt, when cooled we are finding a Grapefruit note appearing.
This is a limited edition 200g bag, of 100% Gesha Varietal
| Tasting Notes |
White Peach, Cranberry, Grapefruit & Floral's |
| Region |
Oldeani, Karatu |
| Elevation |
1600 - 1850 masl |
| Process |
Natural |
| Variety |
Gesha |
| Importer |
Covoya - Direct Trade |
Additional Information
Edelweiss Coffee is located in Oldeani, Karatu, on the rim of the world famous Ngorongoro Crater in northern Tanzania. The farms have a rich history that dates back to the early 1900s, when German settlers first occupied the land and lived in Buffalo Ridge House on the neighboring Ascona farm. Between 1926 and 1931, they planted the first coffee trees on Ascona, laying the foundation for what would become one of Tanzania’s most renowned coffee regions.
During the Second World War, the German settlers were interned, and the farms were taken over by the British Administration. Under the supervision of Mr. B.N. Vohora later the founder of Coffee Exporters the farms continued to produce high quality coffee. After the war, they were managed by British farmers until being sold to an American multinational in the 1950s.
In 1969, Mr. B.N. Vohora purchased both Ascona and Edelweiss farms, beginning a family legacy that continues to this day. For over three generations, our family has carefully nurtured, expanded, and developed these farms, producing exceptional Arabica coffee grown in the fertile volcanic soils of the Ngorongoro Highlands.
Today, Edelweiss stands as a symbol of tradition, quality, and sustainability sharing the unique flavors of Tanzanian coffee with the world.
Proccessing
Edelweiss received there Gesha from the Costa Rican research station. Finally Gesha has returned part of the way home as the original Gesha passed through Tanzania on its way to cental and South America.
The coffee is prefermented for 4 days under a black tarp that with plenty of airflow within.
After the preferment the coffee is sun dried in a very thin layer for 25-26 days and when it has reached below 12% moisture.
Following this the coffee is placed in hermetic storage bags and taken to the conditioning store. The coffee will only be reexposed to the air when it is opened for milling at the dry mill.
