Ethiopia - Gesha Village #76
Producer: Adam Overton
Varietal: 1931 Gesha - Surma
Growing Altitude: 21-2300 masl
Processing Method: Red Honey - 100% Mucilage - Greenhouse Dried
Harvest: December 21st - December 31st 2018
Product: Filter & Espresso
Flavour Notes: Peach, Pink Grapefruit & Elderflower
Our latest release from the Gesha Village estate is an exceptional lot of 1931 Gesha, grown on the area of the farm known as Surma. Picked late last year, before undertaking a full Red Honey process within highly controlled greenhouse conditions, this lot has been expertly processed and sorted at origin. The drying process lasts for approximately 16 days, after which the coffee can be milled and sorted before being vacuum packed for dispatch. This is our third release from Gesha Village this season, and we believe that this particular lot of a true gem.
Founded in 2011 by Adam Overton and Rachel Samuel, this 471 acre estate can be found roughly 20 kilometres away from the Wild Gori Forests of Gesha.
Over the past seven years, Adam and Rachel have painstakingly developed a coffee farm growing the highest-quality Gesha, on the doorstep of it's origin and we have been lucky enough to work with their coffee over the last few years, featuring several of their lots in our Membership Club, as well as working with their coffee in competitions.
The Gesha Village Estate has a relatively short but detailed history. Beginning with the seed selection, Adam and Rachel scrutinised wild forest samples to identify specific wild Gesha varieties to later cultivate. This care continued to nurturing the plants in their nursery phase, transplanting and planting them with care, and following best agronomical practices in tending to them. As the nurseries developed, they later began to streamline their efforts, reducing the original six cultivated varieties to three:
- Gori Forest Gesha. This original heirloom Gesha variety accounts for about 40 percent of the plants at Gesha Village. In the cup, it has notes of rose, strawberry, ripe red fruits, and blueberry. This variety replicates the genetic diversity within the Gori Gesha forest.
- Gesha 1931. This is a selection made from the diverse forest population that closely resembles Panamanian Geisha. This selection was made by looking at the plant morphology, bean shape and size, as well as cup profile. Its cup profile contains notes of honeysuckle, ripe yellow fruits, and lime.
- Illubabor Forest 1974. About a third of Gesha Village is planted with this disease-resistant cultivar obtained from the research center in Ethiopia. Named after the 1974 expedition that brought back the selection, this cup has notes of spice, dried fruits, and chocolate. To obtain the highest quality, they then planted these trees at a moderate density of 2,000 trees per hectare, pairing them with more than 30,000 native shade trees to provide the proper balance of biodiversity and create a sustainable ecosystem for the coffee.
The estate now boasts over 700,000 trees, at least half of which descend from the Gori Gesha Forest samples. We're always excited to cup the differing lots every harvest season. Lot #76, a great example of a well processed 1931 Gesha, is now available to our wholesale and private clients.
Espresso Roast Brewing Advice:
Use a 1:2.4 brew ratio. With all espresso you must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless' - that you are using. For this particular coffee, the optimal dose would be -2g from the basket size, using a 1:2.4 ratio, and aiming for a target TDS of 8.4. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is still between 27 - 29 seconds brewing this coffee.
Filter Roast Brewing advice:
Use a 1:16.1 brew ratio using the V60 brewer from Hario, aiming for a TDS of 1,31 or slightly higher for a clean and transparent yet rich brew. When working with this coffee, we recommend experimenting with a coarser grind than you may usually use rather than a traditionally finer filter grind setting.
We begin our brews with a blooming process, which indicates saturating your dry grounds with brew water, in this case roughly twice the volume of the dry dose. For this coffee, we are not agitating the grinds but resting the bloom for 40 seconds from the initial pour.
After the bloom stage of the brew is complete (40s), begin to pour once again whilst agitating the coffee grinds, pouring in clockwise circular motion and creating turbulence within the brewer. This will help to increase the strength of your brew and this method pairs well with the coarser grind setting mentioned earlier. Pour in intervals, with a maximum of 6 pulses per recipe. Calculate the appropriate amount of brew water for each pulse pour for the size of your brew, and maintain consistently timed pours and intervals.
For example, a recipe with a 18g dry dose and 300g of brew water would require pours of 50g of brew water per pulse pour, with an appropriate pulse pour interval of 30 seconds (Bloom, 0:40, 1:10, 1:40, 2:10, 2:40).
Brew with a water temperature at 92'C degrees and attempt to find a water with a total hardness of around 80 ppm. This should equate to a deliciously juicy and clean cup of coffee, with vibrant acidity as well as a rich sweetness and silken body.