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The story of the Gesha variety remains a legend of the coffee world. Gesha was named for the Gori Gesha Forest of Bench Maji, Ethiopia, where it was discovered. Celebrated and revered by coffee lovers, the gesha variety earned well deserved praise, only to disappear. For around a half century, the enigmatic coffee was all but lost and believed to be extinct, living only in memories of those who tried it. But in the mid-1990s, Gesha trees were rediscovered in the jungles of Panama, captivating coffee enthusiasts with their untamed and exquisitely floral and sweet flavors, forever changing the world of coffee. This variety has slowly made its way back to its homeland where Rachel Samuel and her husband Adam Overton have joined those working to help this variety flourish in its native soil again. The husband-wife duo have cultivated Gesha Village over the years and bring us a coffee with floral notes and distinct tropical fruit.
Gesha Village's primary goal revolves around restoring the Gesha plant to its rightful terroir, where the ideal combination of soil, climate, and elevation harmonize to enhance the coffee's inherent qualities. Through this purposeful endeavor, the farm thrives, yielding an exceptional coffee that reaches new heights of flavor and distinction. Guided by a spirit of exploration and reverence, Gesha Village stands as a testament to the boundless potential of aligning human effort with the natural wonders of the land.
We taste notes of Jasmine, Strawberry, and Ripe Watermelon.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 3:30
TDS: 1.35
Extraction: 20%We recommend a continuous pour- Ethiopian coffees like to choke up toward the end of the brewtime, try to keep at or under 3:30
Comments will be approved before showing up.
Dose: 21g
Ratio: 1:16.2
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.45
Extraction: 20.50%
The Villa Betulia Sidra dialed really quickly for us. We found the best dial to be a grind size around neutral combined with a 21g dose to produce a TDS of 1.45% and extraction of 20.5%. In general, I’m noticing that Sidra varieties taste great with a 21g dose. The higher dose amplifies the fruity and candy notes. This coffee tastes like candy when dialed well and should have a long, sweet, juicy aftertaste.
Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 3:15
TDS: 1.45
Extraction: 20%
This coffee is a fantastic expression of a “classic” gesha flavor profile. You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, I would pay special attention to avoiding over-extraction, especially since gesha coffees can have a tendency to brew slowly. The extra 1 gram up-dose should give you enough flavor/body to offset a coarser grind.
Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 3:12
TDS: 1.39
Extraction: 19.8%
This coffee is a washed CM coffee, so you should expect high levels of acidity and sweetness that balance each other well, while the tasting notes are relatively delicate. Similar to Terroir, this coffee presents with a lot of floral notes, but features more sweetness in comparison. It should have a nice sparkling acidity alongside syrupy fruit, but subtle fruits like peach. Be sure to adjust your dial until you’re perceiving that lingering sweetness in the cup.
