In the far western reaches of Ethiopia, close to the South Sudanese border, lie the wildly sprouting jungles of Bench Maji zone. It’s a place of stunning natural beauty, wherefrom a high-extending plateau one can take in the expanse of the Gori Gesha forest. Here, the Panamanian Geisha coffee varietal was discovered in the 1930s. This breathtaking landscape is home to Gesha Village Coffee Estate.
Gesha Village has been divided into eight blocks. The Lot #37 comes from the Surma block, named after the pastoralist ethnic group, the Surma, who inhabit the lowlands toward the southwest. At about 2000m above the sea level, the Gesha 1931 varietal is grown. The lot has been prepared according to the natural process. After selective hand-picking, the cherries were sun-dried in thin layers on raised African beds for 30 days, until a 10% residual moisture was reached. The cherries were then dry milled through a staged process: parchment removal, destoning, bean grading, gravity separation, optical color sorting, and others.
But the end result is what matters more: in the cup, this coffee is delicate, perfumed and sweet, with notes of peach, apricot, Damascus rose, and candied citrus.
We recommend the following V60 recipe as a starting point: 16g of coffee with 220g of water at 90C and extraction time of 2’30.
|Gesha Village Coffee Estate|
|Natural, dried on African beds|
|Light, crafted for filter extractions|
|Peach, apricot, Damascus rose, candied citrus|
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