The triumphant return to the land of origins.
These coffees are scheduled to roast the week of November 5th.
Anything ordered with it will be delayed and shipped alongside it.
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.
Last year, we sent our roast of Narsha Gesha to coffeereview.com, which resulted in a score of 96 points, and placing 14th on their list of coffees for the year! You can view that story HERE
Read more about it in our blog, The Tattered Journal
Region: Bench Maji, Ethiopia
Farm: Gesha Village
Producer: Rachel Samuel and Adam Overton
Process: Natural and Honey
Variety: Gesha
Tasting Notes:
Narsha Natural: A complex and colorful cup with notes of honeysuckle, apricot, and bergamot.
Oma Natural: A decadent & exotic cup with notes of red grape, honeydew, and tangerine.
Surma Honey: A luscious cup with sweet citrus, raspberry, and honeysuckle notes.
V60 Brew Recommendations:
SURMA HONEY
Ratio: 1 : 17
Dose: 20g : 340g
Grind: 12.3 / 16 EK43s
Bloom: 1:2 for 30s
Total Brew: 2:45
TDS: 1.32
Extraction: 19.86%
We recommend a pulsated pour for more sweetness and florals; keep the brew time close to 2:45
OMA NATURAL
Ratio: 1 : 17
Dose: 20g : 340g
Grind: 12.3 / 16 EK43s
Bloom: 1:2 for 30s
Total Brew: 2:55
TDS: 1.34
Extraction: 20.03%
We recommend a heavy centralized pour to keep the structure and maintain the syrupy sweetness.
NARSHA NATURAL
Ratio: 1 : 17
Dose: 19g : 340g
Grind: 12.4 / 16 EK43s
Bloom: 1:2 for 30s
Total Brew: 3:05
TDS: 1.28
Extraction: 19.60%
Use a strong centralized pulsated pour for this coffee to keep grounds suspended.
$36.00 – Sold Out
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