Ethiopia · Semi Anaerobic · Natural

Gesha Village Surma

Regular price CHF 40.00 100 g
Green appleBergamotJasmine

This Gesha 1931 grew around twenty kilometres from the Gori Gesha forest, where the variety was first collected before going on to make Panama famous. The lot comes from the Surma block of Gesha Village. It fermented for 60 hours in closed jute bags, then was dried as a natural. The cup is bright and clean: green apple, bergamot, then a very clean jasmine finish.

Available only in a 100g bottle

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IntensityLight
Roast levelBright & fruity
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Origin · all about this coffee

Surma

Metres of altitude
1900–2070
SCA score
89.0
Harvest
April

The Gesha everyone associates with Panama was born here. In 1931, an expedition collected seeds in the Gori Gesha forest, in southwest Ethiopia. Decades later, after a long journey, they became the most sought-after coffee at auction.

Historical research and genetic testing confirmed that this forest was indeed the starting point of the Panamanian Geisha. The Gesha 1931 grown at Gesha Village is a selection from this wild population, chosen for its resemblance to its Central American cousin: plant shape, bean size, cup profile.

The Surma block lies around twenty kilometres from this forest, in the highlands of West Omo. The harvest runs from October to January, and each cherry is picked by hand. Drinking this coffee means tasting Gesha at home.

Surma

Traceable lot

Lot details

Price paid · green coffee102CHF / kg FOB
Lot available1 kgThen it's gone
Origin
Ethiopia
Region
Surma
Farm
Gesha Village
Producer
Gesha Village
Varieties
Geisha
Process
Semi Anaerobic, Natural
Altitude
1900-2070 m
Harvest
April
Acidity
Medium
Gesha Village

Meet the producer

Gesha Village

Chez Gesha Village, on ne cultive pas le Gesha par effet de mode. La ferme a été pensée pour une seule chose : faire renaître la variété sur sa terre d'origine. Les premières graines ont été récoltées à l'état sauvage dans la forêt voisine, puis sélectionnées plant par plant.

La ferme est découpée en huit blocs. Chaque cerise est étiquetée selon sa parcelle, et un système de suivi maison la trace du moulin jusqu'au conteneur. Cette précision permet à l'équipe de tester des fermentations différentes sur chaque bloc, sans jamais perdre le fil.

Notre lot fait partie des Rarities, environ 10 % de la production de la ferme. Ce sont les meilleurs cafés de Gesha Village hors enchères, souvent choisis par des baristas en compétition internationale. Le bloc Surma en livre ici une version fermentée en sacs de jute, plus tendue et lumineuse.

How to brew it

Our recommendation, and we love hearing your feedback.

When to drink it?

  1. D+0 → D+14Resting
  2. 3 → 6 wksIdeal window
  3. BeyondSofter

Rest for at least 15 days after roasting. For our seasonal coffees, the ideal window is between 3 and 6 weeks.

82+

Specialty coffee

Fair supply chain, impeccable traceability: all our green coffees score above 82/100.

Selection

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LemonLimeMango
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Bien

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