Tanzania Citrus Nectar

Introducing Citrus Nectar – A Rare Tanzanian Gesha Experience

From the volcanic highlands of Karatu in Tanzania’s Arusha region comes a Gesha unlike any other. Cultivated by siblings Neel and Kavita Vohora on their Gaia Estate, this small-lot fermented natural Gesha represents the cutting edge of Tanzanian coffee innovation—where meticulous craft meets the elegance of one of the world’s most celebrated varieties.

Each cup of Citrus Nectar unfolds with refined brilliance: opening with notes of Mango and White Peach, blooming into Vibrant Florals, and finishing with the clean sweetness of Cane Sugar. The experience is layered, luminous, and endlessly complex—equal parts tropical fruit and delicate florals.

This Gesha was fermented naturally, then carefully dried on raised beds for nearly four weeks to enhance sweetness and balance. The result is a cup that bridges the clarity of East African terroir with the silk-like texture of world-class Gesha processing.

More than a coffee, Citrus Nectar is a statement—a showcase of innovation and mastery from one of Africa’s most exciting and upcoming producers.

Our coffees are never flavored—every note you taste is the result of origin, process, and precision in the roast.

Coffee Details and Brew Guides

Origin: Tanzania
Region: Karatu District, Arusha Region
Producer: Neel & Kavita Vohora | Gaia Estate
Variety: Gesha
Processing: Fermented Natural
Elevation: 1650–1800 masl

Pour Over Brew Guide

Brew Device: Origami with Cone Filter
Coffee: 18g medium grind (3 on Fellow Ode V2 / ~550 microns)
Water: 300g at 205°F

Steps:

1. Rinse filter with hot water and discard.

2. Add 18g of coffee.

3. 0:00 – Pour 60g water to bloom, swirl gently.

4. 0:30 – Pour 80g to reach 140g.

5. 1:00 – Pour 80g to reach 220g.

6. 1:30 – Pour final 80g to reach 300g.
   Goal Finish Time: 2:20–2:40

Automatic Drip Machine Guide

• 6 cups: 58g ground coffee

• 10 cups: 95g ground coffee
  Use flat-bottom filters for best clarity. Pre-rinse for clean flavor.

French Press Guide

Coffee: 30g medium grind
Water: 500g at 205°F
Steep 4 minutes, stir, skim foam, plunge, enjoy.

Experience the brilliance of Tanzanian Gesha—where citrus, florals, and golden sweetness meet in perfect harmony. This is Citrus Nectar.