Ethiopia Gesha Village Auction Lot Innovators Reserve No.7 Semi-Anaerobic Natural Coffee Bean

The Signature Pour-Over Recipe

To gracefully draw out the intoxicating "rose, lavender, and port sweetness" profile of this light-medium roast, we highly recommend a manual filter extraction using the following parameters:

• Dose (In): 15 grams of freshly, medium-coarsely ground coffee
• Water Temperature: $91^\circ\text{C}$ to $93^\circ\text{C}$ (ideal for capturing its floral delicacy without extracting harsh bitter notes)
• Ratio: 1:15 (Yielding approx. 225g of liquid coffee)
• Target Profile: Ethereal, clean, and highly complex, prioritizing a sweet, wine-like structure and an intense, perfume-like floral clarity.

Versatile Brewing Options

While manual pour-over setups excel at framing its delicate nature, this high-tier auction lot also performs beautifully across these precision brewing instruments:

• Siphon: Heightens the expression of the semi-anaerobic processing, pushing the lavender and hibiscus aromas to the forefront with crystal-clear presentation.
• French Press: Softens the bright, winey edges while preserving the heavy, complex port-wine sweetness and velvety texturing.
• Drip Coffee Machine: Excellent for an effortless, incredibly smooth, and premier morning luxury mug.
• Moka Pot: Yields an adventurous, intensely dense, and zesty concentrated shot featuring a striking, perfumed floral punch.

Pro-Tips for Best Flavor

• Let it Rest: As an ultra-premium light-medium roast, these beans require time to properly open up. Let your whole beans rest in the sealed bag for 7 to 14 days from the roast date before brewing. This degassing phase guarantees a seamless, balanced extraction.
• Storage: Keep your precious auction beans inside their original packaging using the integrated resealable zipper. 1 Store the bag in a cool, dark pantry—never the refrigerator—to safeguard the fragile, volatile aromatic oils from flavor-destroying moisture and condensation.

To keep your coffee beans tasting at their peak flavor, shield them from air, moisture, heat, and light.

1. Use the Original Bag
The packaging is already designed for optimal preservation. It features a resealable zipper and a recyclable degassing valve that lets carbon dioxide escape without letting oxygen in. Squeeze out excess air and zip it tightly after each use.

2. Store in a Cool, Dark Place
Place the bag in a kitchen pantry or cupboard. Keep it away from heat sources like ovens, microwaves, or sunny windows. Additionally, avoid storing it near strong spices, as coffee beans easily absorb surrounding odors.

3. Avoid the Refrigerator
Never store your daily coffee in the fridge. The temperature fluctuations from opening and closing the door create internal condensation, which ruins the essential oils and stales the beans rapidly.

Tip: If you bought whole beans, let them "rest" in the sealed bag for 7 to 14 days from the roast date before brewing. This allows the beans to de-gas, ensuring a smoother extraction for your espresso.