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Gesha Village Anaerobic Gori Gesha

Gesha Village Anaerobic Gori Gesha
2019-12-30 Nobuko Utsunomiya

Gesha Village Anaerobic Gori Gesha

Expect notes of stewed strawberry, dried apricot, white flower and sparkling acidity of ripe strawberry.

Gesha Village was established 10 years ago in Bench Maji Ethiopia close to the South Sudan border. The farmers Rachel Samuel and Adam Overton collected the seedlings to their farm from Gori Gesha coffee forest that is believed to be the place where Panamanian Gesha seedlings were collected. At Gesha Village, they have two types of Gesha; Gesha 1931 which resembles genetically Panamanian Gesha, and Gori Gesha heirloom which represents the genetic variety of Gori forest. Our coffee is the Gori Gesha variety.

This 471-hectare farm has been divided into 8 blocks which are essentially sub-farms inside the Village in order to help keep lots and experiments separate more easily. Our coffee comes from the Northeast block of the farm called Shewa-Jibabu. In this 48,5 hectare block, there’s only Gori Gesha and altitude varies both sides of 2000 meters above sea level.

After being hand-picked, the cherries were fermented in oxygen-free containers for 13 hours. Then, the whole cherries were dried in direct sunlight for one day and then in shade for 33 days. This extremely long drying time together with anaerobic fermentation makes the flavour notes of this coffee intensively sweet and complex.

More info:

Country: Ethiopia
Region: Bench Maji
Farm: Gesha Village
Farmer: Adam Overton, Rachel Samuel
Cultivar: Gori Gesha
Growing altitude (MASL): 1973-2069m
Processing: Anaerobic Natural process 13-hour Fermentation


SLURP rare V60 brewing guide

Created by: Jarno Peräkylä

  1. Insert paper filter and rinse it thoroughly with hot water. Discard water.
  2. Add 20 grams coffee ground similar to domestic filter brewer. Make sure the coffee bed is level.
  3. Pour 60 grams of water (96 °C degrees) on the grounds. Mix gently with a spoon so that all grounds are wet within 15 seconds. Let bloom.
  4. At 0:45, start pouring water evenly all around the slurry with circular motion. No extra turbulence is needed. Stop once you’re at 300 grams water. This should be around 1:20 so adjust the pouring speed accordingly.
  5. Take a spoon and gently stir the surface of the slurry. The idea is to knock particles off from the top edge of filter paper.
  6. At 1:45, grab the V60 and give it a gentle stir, again to knock any high-and-dry grounds from the edge of filter paper.
  7. The total draw down time should be around 2:30-2:45. If the draw is too fast, adjust the grind size finer. If the draw is too slow, adjust the grind size coarser.

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