Gesha Village is owned and operated by Adam Overton, Rachel Samuel and Willem Boot. It consists of 471 hectares in the Bench Maji zone of Ethiopia, planted with Gesha 1931, Gori Gesha and Illubabor Forest varieties, throughout 8 different zones that correlate with unique terroir. A mixed system of agroforesty practices is utilized, with mostly natural forests providing shade and introducing the coffee to a diverse wildlife and flora, which provide a symbiotic system of organisms.
The 8 different zones, or sub-farms, are named after nearby villages and important sites. You'll find, Bangi, Dimma, Gaylee, Oma, Narsha, Surma, Shewa-Jibabu and Shaya.
This lot comes from the Surma block, located between 1900 and 2060 m.a.s.l. which is named after the pastoralist ethnic group, the Surma, as a tribute to their cultural relevance in this area, and is located in the South-West of Gesha Village.
The Geisha 1931 grown on this part of the farm display a soft and perfumed profile, with tons of flowers and ripe fruits.
This lot was fermented in whole cherries for 60h in a subterranean concrete tank in open-air but in a cold temperature environment. The coffee is then dried for 26 days on raised beds under partial sun.
You'll experience complex blossom aroma. This coffee has a silky mouthfeel and is coating. You will get a crazy spectrum of fruits from peach to passionfruit. The finish is sweet, long and gentle. This profile is explosive with a refreshing and effervescent tartaric acidity, highlighted by minerality and floral undertones.