Product Information - Gesha Village Rarities

Gesha Village

Origin : West Omo / Bench Maji, Ethiopia
Varietal : Gesha 1931
Process : Natural
Altitude : 1,900masl - 2060masl
Harvest : Early October - Mid January

Willem Boot and Rachel Samuel partnered and returned to Ethiopia is search of a right spot to cultivate Gesha while developing a passion for Ethiopia, its people, and the coffee industry.

Then, they managed to settle at a perfect spot in West Omo zone with a high elevation, ample rainfall, temperate climates, and other crucial natural factors needed to produce coffee of excellent quality.

Gesha Village Estate is divided by 8 blocks(sub-farms) for traceability and cultivations. The most well-known blocks are Surma and Oma due to production of Gesha 1931 varietal.

Gesha 1931 is one of the original Geshas that originated from Gori Gesha coffee forest, and this variety presents similar cup profiles to Panamanian Geisha, as this forest is determined to be the collection site of Panamanian Geisha after researches and tests.

All these lots from Surma 133, and 139, also from Oma 144, and 147 are natural processed. The whole cherries are sun-dried with the skin intact in thin layers on African raised beds. A parabolic plastic cover is used in the evening for increased airflow to the coffee cherries. The total drying days are 18 to 30 days to reach the desired moisture content.

These lots are all Rarities lots which are top 10% of Gesha Village's entire harvest of the year, and it tends to be selected by coffee competitors to showcase on the stages.

We are excited to release these lots after 10 months of hunting.

Please refer to each lot’s character below.

• Surma 133

dehydrated strawberry, lime flower, pineapple, yellow nectarine, pink jasmine, and green tea

Tier - Rarities

Varietal - Gesha 1931

Process - Natural

Elevation - 1909masl - 2063masl

• Surma 139

lemongrass, grapefruit candy, coffee flower, jasmine, freeze dehydrated peach, and strawberry cream

Tier - Rarities

Varietal - Gesha 1931

Process - Natural

Elevation - 1909masl - 2063masl

• Oma 144

cherry blossom, candied lemon, honeysuckle, osmanthus, and yellow peach

Tier - Rarities

Varietal - Gesha 1931

Process - Natural

Elevation - 1931masl - 2040masl

• Oma 147

musk, meyer lemon, pink guava, lilac, rock Oolong tea, and hint of dried rose

Tier - Rarities

Varietal - Gesha 1931

Process - Natural

Elevation - 1931masl - 2040masl

It is a light roast, thus the intensity of the brewed coffee would not be such a challenge to even non-coffee drinkers.

It is roasted for filter coffee because we believe that filter brewing method enables these lots to showcase its wide flavour spectrums. Our recommended recipes are,

• • Brewing ratio : 1(coffee) to 15-15.5(brewing water) - this will give you a delicate and elegant profile with an adequate intensity.
  • Brewing time : around 02:20 to extract the best taste balance of this coffee.
  • Brewing water temperature : 91 degrees Celsius water.

  It is also very good with immersion methods such as Clever or Plunger.

  • Brewing ratio : 1(coffee) to 15(brewing water).
  • Brewing time : 3 - 4 minutes (medium coarse grind size).
  • Brewing water temperature : 92 degrees Celsius water.

Reminder

1. Generally coffee tastes much better and cleaner when at least a week old since roasted.
2. Operate the camera app on your mobile, then place the QR code in the screen for additional information of the coffee.