Ethiopia - Gesha Village
Gesha Village is one of the most cherished coffee producers on the planet with 471-hectares in the Bench Maji zone of Ethiopia, nearby the town of Gesha and the Gori Gesha forest, the birthplace of the Gesha variety.
Owned and operated by Adam Overton, Rachel Samuel and Willem Boot, this project was started in 2007 and has quickly developed to be an idolized producer in the specialty coffee world. With ~320 hectares planted of Gesha 1931, Gori Gesha and Illubabor Forest varieties, throughout 8 different zones that correlate with unique terroir.
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 featured amongst Gesha Village offerings. A mixed system of agroforesty practices are 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 soil is brown-red loamy and virgin forest.
This lot comes from the Shewa-Jibabu block, which is named after a large mountain and neighbourhood adjacent to the farm. This lot is Gori Gesha, which is which is fermented for 80 hours, whole cherry in a sealed plastic tank with the addition of mossto. The coffee is dried for 30 days in raised beds under the sun.
The profile on this lot is citric and sweet. The dominant notes come through as mandarin orange and orange blossom, with honey backing them up. There's a fantastic melon note that compliments the citrus and florals. Complex, yet approachable, with a round and smooth composure.
Gesha Village is one of the most cherished coffee producers on the planet with 471-hectares in the Bench Maji zone of Ethiopia, nearby the town of Gesha and the Gori Gesha forest, the birthplace of the Gesha variety.
Owned and operated by Adam Overton, Rachel Samuel and Willem Boot, this project was started in 2007 and has quickly developed to be an idolized producer in the specialty coffee world. With ~320 hectares planted of Gesha 1931, Gori Gesha and Illubabor Forest varieties, throughout 8 different zones that correlate with unique terroir.
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 featured amongst Gesha Village offerings. A mixed system of agroforesty practices are 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 soil is brown-red loamy and virgin forest.
This lot comes from the Shewa-Jibabu block, which is named after a large mountain and neighbourhood adjacent to the farm. This lot is Gori Gesha, which is which is fermented for 80 hours, whole cherry in a sealed plastic tank with the addition of mossto. The coffee is dried for 30 days in raised beds under the sun.
The profile on this lot is citric and sweet. The dominant notes come through as mandarin orange and orange blossom, with honey backing them up. There's a fantastic melon note that compliments the citrus and florals. Complex, yet approachable, with a round and smooth composure.
Gesha Village is one of the most cherished coffee producers on the planet with 471-hectares in the Bench Maji zone of Ethiopia, nearby the town of Gesha and the Gori Gesha forest, the birthplace of the Gesha variety.
Owned and operated by Adam Overton, Rachel Samuel and Willem Boot, this project was started in 2007 and has quickly developed to be an idolized producer in the specialty coffee world. With ~320 hectares planted of Gesha 1931, Gori Gesha and Illubabor Forest varieties, throughout 8 different zones that correlate with unique terroir.
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 featured amongst Gesha Village offerings. A mixed system of agroforesty practices are 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 soil is brown-red loamy and virgin forest.
This lot comes from the Shewa-Jibabu block, which is named after a large mountain and neighbourhood adjacent to the farm. This lot is Gori Gesha, which is which is fermented for 80 hours, whole cherry in a sealed plastic tank with the addition of mossto. The coffee is dried for 30 days in raised beds under the sun.
The profile on this lot is citric and sweet. The dominant notes come through as mandarin orange and orange blossom, with honey backing them up. There's a fantastic melon note that compliments the citrus and florals. Complex, yet approachable, with a round and smooth composure.
8 oz/ 227 g
Varietal: Gesha
Elevation: 1973-2069 masl
Process: Natural
Roast: Light
Tasting Notes: Citrus, Floral, Honey
