Surma, Gesha Village - Natural Cold Aerobic Fermentation, Gesha 1931
Country of Origin: Ethiopia
Variety: Gesha 1931
Process: Natural Cold Aerobic Fermentation
Altitude: 1909 - 2063 mASL
Gesha Village is a world-renowned coffee producer and recognised globally for the level of coffee produced.
Owned and operated by Adam Overton, Rachel Samuel and Willem Boot. The project was born out of a trip in 2007, where Adam and Rachel were making a documentary about Ethiopian coffee, before seeking Willem's knowledge on coffee production and returning to find the perfect location to begin.
The Gesha Village Coffee Estate is located in the Bench Maji zone, Ethiopia. It is near the town of Gesha, which is where the variety gets its name. The coffee grows amongst the forest, shaded by the natural canopy, which encourages a diverse ecosystem of natural flora and fauna. Amongst the trees, they grow a 3 varieties, Gori Gesha, Illubabor Forest and, this one, Gesha 1931.
Gesha Village is divided in to 8 different zones, each with unique characteristics - Bangi, Dimma, Gaylee, Oma, Narsha, Surma, Shewa-Jibabu and Shaya.
This lot comes from the 45.9 hectare Surma block and is a Gesha 1931. It has been fermented utilising an open-air, cold temperature environment with whole cherry exposure for 60 hours. The coffee is then taken to dry for 26 days in raised beds under the sun.
In the cup you'll find flavour notes of grapefruit, rosehip and peach. It's complex, refreshing and balances the sweetness and acidity of fresh fruit.