Gesha Village Surma

Name: Gesha Village Surma
Brand: Chronic.
Price: 40.00 CHF
Availability: InStock

CHF 40.00

Your expert A question about this product?

When does your coffee reveal its full potential?

At Chronic., we roast our coffees every day. We always try to send them out after a short resting period, but sometimes, when demand runs high, they may reach you very fresh.

After roasting, coffee keeps evolving. It gradually releases the carbon dioxide built up during roasting, which lets the cup settle into balance. Notes that are too sharp or pronounced soften, making room for more precision, sweetness and complexity. Letting coffee rest means giving it time to show everything it has.

We recommend resting it for at least 15 days after roasting. For our seasonal and exceptional coffees, the ideal tasting window is usually 3 to 6 weeks after roasting.

The best way to brew it

Some coffees show their aromas best with a particular brewing method, and that's what we recommend here. Of course, feel free to experiment with other methods. We love hearing what you think.

House pick

Orea Z1

In our view, the best way to brew it

Precise profile, expressive cup

See coffees for espresso

Premium alternative

Origami

An excellent alternative

Clean, elegant filter brew

See coffees for Orea

Gentle brew

French Press

Another method that brings out good things

Round body, chocolate finish

See coffees for French Press

Gesha Village Surma

Ethiopia - Semi Anaerobic Natural

Origin Ethiopia

Region Surma

Farm Gesha Village

Producer Gesha Village

Variety Geisha

Process Semi Anaerobic and Natural

Altitude 1900-2070 m

Harvest April

Price paid 102.-/kg FOB

Available lot 1 kg

Meet the Producer

GESHAVILLAGE

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.

all about this coffee

ETHIOPIA, SURMA

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.

Quality of our green coffees

Specialty Coffee 80+

Every bean comes from a fair supply chain, with full traceability and exceptional cup quality. Scored above 80 out of 100, our coffees open the door to the prestigious world of specialty coffee.