ETHIOPIA Shewa Gesha Village Natural
Finished and shipped from Sweden for fast (1-4 days) EU and international premium deliveries.
“Holding a natural habitat for wildlife, one can truly understand the impact the environment has on the coffee."
Founder, Coffea Circulor, Sweden
SCA SCORE 92.75
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on conduction and moderate heat application with world class skill and care. Extensive roast, moderate inceptive heat that decreases and a ramp that leads into a very humble crack. We focus on enhancing the expression of florals and fruity acidity.
|Region||Bench Maji, Meanit Shasha Woreda, Shewa|
|Aroma||Bergamot, Jasmine, Light honey|
|Flavor||Mango, Orange, Peach, Strawberry|
|Aftertaste||Papaya, Peach, Red grape, White tea, Mid|
|Acidity||Tamarind, Tartaric, Light-Mid|
Gesha Village is divided into eithg sub-farms which are referred to as blocks.The Shewa Jibabu block is facing north and is named after a mountain and a kabele which is adjacent to the farm where many of the farms consisting of Gesha Village and where many of the farmers originate from. The farm shade is an agroforestry system with a mix of indigenous shade tree varieties, the soil is classified as virgin forest, brow-red loamy soil. Temperatures are stable between 9-30C.
The village also holds natural habitats for wildlife. Several varieties of birds, wild boar, deer, cheetah, buffalo, lion, colobus monkey, hyena, porcupine, rabbit and other endemic species inhibit the village.
Gesha Village is divided into eight sub-farms which are referred to as blocks. Each is tracking the production of the three varieties (Gesha 1931, Gori Gesha and Illubabor Forest), as well as experiment with different approaches to processing and fermentation. Cherries picked from each block are tagged to indicate their origin, and through a tracking system developed in-house, each cherry is followed all the way from the mill to export.
The coffee undergoes 18 to 30 total drying days in the Gesha Village’s established natural process. A parabolic plastic cover is used in the evening for increased air-flow to the coffee.
Our World Brewers Cup recipe for V60 “1:1:1”: 20g coffee. 300g of water. 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00. Adjust only grind size and water temperature.
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.Made by Ethiopia
Finished in Scandinavia