Ethiopia Gesha Village Surma Lot 20/093 Natural

Farmer drying cherry in Gesha Village Coffee Estate

vol.15

Ethiopia Gesha Village Surma Lot 20/093 Natural

[ 1 ] Coffee

Country: Ethiopia
Farm: Gesha Village Coffee Estate
Farmer: Rachel Samuel, Adam Overton
Lot: 20/093 Rarities
Variety: Gesha 1931
Process: Natural
Region: Surma

 

[ 2 ] Notes

Roast degree: Light
Flavor notes: Bergamot - Jasmine - Candied Lemon
Acidity ●●●●○
Body ●●●●●
Sweetness ●●●●●
Balance ●●●●○


[ 3 ] Story 

Gesha Village

Founders of Gesha Village, Rachel Samuel and Adam Overton developed a passion for coffee while producing a documentary about Ethiopian coffee in 2007. They fell in love with Ethiopia, its people, and the coffee. Their path led them to Willem Boot, a well-known coffee educator. And they learnt the fundamental of growing and evaluating coffee with a quality focus.

They returned Ethiopia with an ambitious plan. -To start a coffee venture focusing on growing Gesha variety.

They spent months to find suitable land to start their coffee venture growing Gesha. It needed to be the perfect spot -one with high elevation, ample rainfall, temperate climate and good soil to produce excellent quality coffee.

They found the spot in Bench Maji zone, near the border of South Sudan. Untouched wild, dense, and stunning forests with a perfect climate condition.

This spot also offered them one-of-a-kind opportunity. It is located near the Gori Gesha Forests, the birthplace of Gesha variety and the site where the famous Panamanian Geisha was discovered in the 1930s.

 

Original Gesha 

We all know the famous Panamanian Geisha. So elegant, and very powerful aromatics which made coffee professionals around the world go crazy.

The beginning of this most cerebrated coffee variety started in 1931, when the British Ambassador of Ethiopia collected seeds near the village of Gesha to use for research purpose. From there, the coffee seeds journeyed to African countries, Costa Rica and finally to Panama. After a few decades it was rediscovered by the legendary farm Hacienda La Esmeralda farm in Panama and wowed the coffee world. The rest is history.

 

When Rachel and Adam made an expedition to the Gori Gesha coffee forest. They collected 2 varieties which resemble the Panamanian Geisha. 

Gesha 1931

This is a selection made from the diverse forest population that closely resembles the Panamanian Geisha. This selection was made by looking at the plant morphology, bean shape and size, as well as its cup profile.

Gori Gesha

This original heirloom variety replicates the genetic diversity within the Gori Gesha forest. 

 

[ 4 ] Brewing

Grind Particle Size Guide
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press

Coffee to Water Ratio
55-60g of coffee: 1L of water

-Aeropress
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 94C / Inverted method. Steep 2min and quick stir and push

-Clever Dripper
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 94C / Steep 2min and drain

-Plunger / French Press
Grind size - Table Salt like (finer than above)  / Coffee 60g: Water 1000g / Water temp 93C / Steep 5min, gently push down the crust with a spoon, plunge it gently 

-V60/Kalita
Grind size - Coarse ground pepper-like/ Coffee 15g: Water 250g / Water temp 92C / Total brew time 2:00-2:30. Pour water in 4 phases, keep the water level above the coffee bed.

 

Trouble Shooting

If the coffee tastes:
  • Too weak and dry finish ➞ Grind Finer
  • Too strong and sour ➞ Grind coarser
But keep the coffee to water ratio always the same.

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