Carbonic Maceration Natural
After carefully selecting only fully ripe coffee cherries, they are fermented for 10 days in sealed stainless-steel tanks filled with carbon dioxide — a fermentation process inspired by winemaking. Throughout the fermentation, temperature, pressure, and pH are precisely controlled while monitoring the development of aroma and color. The coffee is then slowly dried for 20–30 days on African beds, partially shaded under a canopy, to enhance its elegant fragrance and complex, refined fruit character.

Gesha Karmacch Farm is located in the Bench Maji zone of southwestern Ethiopia, near the Gori Gesha Forest — known as the birthplace of the Gesha variety. Established in 2017 by Tracon Trading, the farm sits at an elevation of 1,800–1,980 meters and primarily cultivates Gesha 1931 and Gori Gesha varieties in a rich, biodiverse environment. Spanning 150 hectares, the farm produces around 600 bags annually, with a team of about 50 dedicated workers collaborating closely with the local community to craft exceptional coffees.

About Tracon Trading
Tracon Trading operates six washing stations across Ethiopia and is committed to environmentally conscious and quality-focused coffee production. Active in regions such as Yirgacheffe and Limu, the company has earned recognition through Cup of Excellence awards and continues to play a leading role in Ethiopia’s specialty coffee industry.

Region: Gesha, Bench Maji
Altitude: 1,800–1,980 m
Varieties: Indigenous (Gesha and others)
Process: Carbonic Maceration Natural
Flavor Notes: Blackberry, Raisin, Rum
Roast: Light