ETHIOPIA Gesha Village Gesha Oma /22 Washed WX
Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“A labor of Love in pursuit of the best coffee.”
Adam Overton, Rachel Samuel, Willem Boot
Producers, Ethiopia
SCA SCORE 90.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, high front up heat that decreases and a ramp that leads into a humble crack. The florals and the rich acidity are generated immediately after the first crack.
PRACTICAL VISION AND RENDITION OF ROASTING DESIGN AT COFFEA CIRCULOR
There is one word in the Macedonian language (my origin is Macedonia, born and raised in Sweden), and that word is “sok”.
That word has no other reference or synonym in (at least) the English language what I know. It can be explained as:
“Remember when your Mom made juice from picked berries and fruits in the garden?”
That is “sok”, possibly something similar can be “natural, refreshing fruit juice” in the English language. This is what I am making with the coffees and wish that people experience it like so:
"The ideology in my roasting is to highlight natural flowers, fruits and berries while preserving important sweetness and integrating playful acidity creating long lasting memories."
PRODUCER'S SUPPLIED NOTES
Not available.
GENESIS
| Producer | Adam Overton & Rachel Samuel |
| Country | Ethiopia |
| Region | Bench Maji, Meanit Shasha Woreda, Oma |
| Altitude | 1,931-2,040 masl |
| Varietal | Gesha 1931 |
| Process | Washed |
| Lot size | 2.5kg |
| Trade | 90.00 USD/kg |
| Production | 2024 |
| History | Since 2018. |
SENSORY EXPERIENCE
| Aroma | Gardenia, Rose |
| Flavor | Apricot, Honey, Lemon |
| Aftertaste | Honey, Mandarin, Mid intensity |
| Acidity | Mandarin, Citric, Mid intensity |
| Body | Juicy, Light |
| Balance | Synergetic |
| Spectra | Yellow, Orange, White |
SYNOPSIS
Singular and exclusive: The Ethiopian Gesha is an exposé to a coffee connoisseur as a magic trick is to the mind.
Far to the west in Ethiopia, only kilometers from the South Sudanese border, are the dense and wild jungles of Bench Maji. A high plateau is the home of the luminous Gesha variety: Gesha Village. The dense wild forests of the Bench Maji zone are highly elevated, receive ample rainfall, have fertile soil and temperate climates are crucial natural factors required to produce coffee of excellent quality.
The dense, wildly sprouting jungles of West Omo zone are a natural occuring area located in the far western reaches of Ethiopia. It’s in this one-of-a-kind landscape. Gesha Village Coffee Estate encompasses a 471-hectare coffee farm that has been built from the ground up.
We are committed to developing sustainability at our farm and in our community, from our mission to be the most ecologically responsible coffee plantation in Ethiopia to our close relationship with the indigenous people who make up a large portion of our staff and beyond.
Gesha Village are committed to developing sustainability at the farm and in the community, raising awareness to be the most ecologically responsible coffee plantation in Ethiopia. This can be achieved through the close relationship with the indigenous people who make up a large portion of our staff and beyond.
This Gesha is a selection from the diverse forest population that closely resembles the Panamanian Geisha. This selection was made by looking at the plant morphology, bean shape and size, as well as its characteristics.
The Oma-lots are named after the respected and loved religious leader of the Meanit people.
FERMENTATION
Cherries are picked, placed on raised African beds and sun-dried for 18 to 30 days with the whole coffee cherry intact in thin layers. A parabolic plastic cover is used during evenings for increased air-flow to prevent creation of mold. The cherries are thereafter tagged to indicate their origin and tracked to follow their way from the mill to export.
FERMENTATION MORPHEMES
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
| AX | Anaerobic Fermentation |
| CX | Cold Fermentation |
| CMX | Carbonic Maceration |
| DX | Dry Fermentation |
| EX | Extended Fermentation |
| RH, YH, WH, BH | Honey Fermentation |
| HX | Hypoxia Fermentation |
| MX | Macerated Fermentation |
| NX | Natural Fermentation |
| SX | Slow Fermentation |
| WX | Washed Fermentation |
| YX | Yeast Fermentation |
EXTRACTION RECOMMENDATIONS
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Open the sealed coffee bag/container gracefully, let the contents aerate for a few seconds, re-seal the bag one day prior to your first brew. This will enable the coffee beans to adjust to their environment after being in storage/transport.
- Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
WATER RECOMMENDATIONS
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience. Target the following values.
| Calcium (Ca) | 0.9 mg/l |
| Sodium (Na) | 1.7 mg/l |
| Silicon Dioxide (SiO2) | 1.4 mg/l |
| Potassium (K) | 0.3 mg/l |
| Magnesium (Mg) | 0.2 mg/l |
| Sulfate (SO4-) | <7.0 mg/l |
| Chloride (Cl-) | 2.5 mg/l |
| Nitrate (NO3-) | 0.1 mg/l |
| Fluoride (F-) | <0.1 mg/l |
| pH | 6.2 |
STORAGE RECOMMENDATIONS
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
TEMPORALITY RECOMMENDATIONS
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
| 0-3 days | Focused acidity |
| 4-7 days | Optimal Coffea Circulor recommended praxis |
| 8-14 days | Increased floral perception |
| 15-21 days | Increased sweetness |
| 22+ days | Increased balance |
| 1+ month | Intact sweetness, peak intensity |
| 2+ months | Inherent balance, possible reduced florals turning herbal |
Made by Ethiopia
Finished in Scandinavia