Gesha Village
Gesha Village Dimma
200g
Variety: Illubabor Forest Variety
Process: Washed
Fermentation: Dry fermentation
Drying time: 17 days dried on raised beds
Drying temperature: 35 °C Max. - 20 °C Min.
Altitude: 1966 - 2019 masl
Rainfall: 2000 mm/year
Humidity: 10 – 90%
Region: South West State, West Omo Zone
Gesha Village is one of the most cherished coffee producers on the planet with 471-hectares in the Bench Maji zone of Ethiopia, nearby the town of Gesha and the Gori Gesha forest, the birthplace of the Gesha variety.
Owned and operated by Adam Overton, Rachel Samuel and Willem Boot, this project was started in 2007 and has quickly developed to be an idolized producer in the specialty coffee world. With ~320 hectares planted of Gesha 1931, Gori Gesha and Illubabor Forest varieties, throughout 8 different zones that correlate with unique terroir.
A mixed system of agroforesty practices are utilized, with mostly natural forests providing shade and introducing the coffee to a diverse wildlife and flora, which provide a symbiotic system of organisms. The soil is brown-red loamy and virgin forest.
This lot comes from the Dimma, which is named after the gold-mining town north of the farm, it's a Illubabor Forest. The coffee is dried for 22 days in raised beds under the sun.
The profile on this lot is sweet and approachable. There's a classic lemon black tea, with red apple and plum complexities. There's a beautiful underlying note of vanilla that brings balance to the overall profile.
Gesha Village Dimma
200g
Variety: Illubabor Forest Variety
Process: Washed
Fermentation: Dry fermentation
Drying time: 17 days dried on raised beds
Drying temperature: 35 °C Max. - 20 °C Min.
Altitude: 1966 - 2019 masl
Rainfall: 2000 mm/year
Humidity: 10 – 90%
Region: South West State, West Omo Zone
Gesha Village is one of the most cherished coffee producers on the planet with 471-hectares in the Bench Maji zone of Ethiopia, nearby the town of Gesha and the Gori Gesha forest, the birthplace of the Gesha variety.
Owned and operated by Adam Overton, Rachel Samuel and Willem Boot, this project was started in 2007 and has quickly developed to be an idolized producer in the specialty coffee world. With ~320 hectares planted of Gesha 1931, Gori Gesha and Illubabor Forest varieties, throughout 8 different zones that correlate with unique terroir.
A mixed system of agroforesty practices are utilized, with mostly natural forests providing shade and introducing the coffee to a diverse wildlife and flora, which provide a symbiotic system of organisms. The soil is brown-red loamy and virgin forest.
This lot comes from the Dimma, which is named after the gold-mining town north of the farm, it's a Illubabor Forest. The coffee is dried for 22 days in raised beds under the sun.
The profile on this lot is sweet and approachable. There's a classic lemon black tea, with red apple and plum complexities. There's a beautiful underlying note of vanilla that brings balance to the overall profile.
Gesha Village Dimma
200g
Variety: Illubabor Forest Variety
Process: Washed
Fermentation: Dry fermentation
Drying time: 17 days dried on raised beds
Drying temperature: 35 °C Max. - 20 °C Min.
Altitude: 1966 - 2019 masl
Rainfall: 2000 mm/year
Humidity: 10 – 90%
Region: South West State, West Omo Zone
Gesha Village is one of the most cherished coffee producers on the planet with 471-hectares in the Bench Maji zone of Ethiopia, nearby the town of Gesha and the Gori Gesha forest, the birthplace of the Gesha variety.
Owned and operated by Adam Overton, Rachel Samuel and Willem Boot, this project was started in 2007 and has quickly developed to be an idolized producer in the specialty coffee world. With ~320 hectares planted of Gesha 1931, Gori Gesha and Illubabor Forest varieties, throughout 8 different zones that correlate with unique terroir.
A mixed system of agroforesty practices are utilized, with mostly natural forests providing shade and introducing the coffee to a diverse wildlife and flora, which provide a symbiotic system of organisms. The soil is brown-red loamy and virgin forest.
This lot comes from the Dimma, which is named after the gold-mining town north of the farm, it's a Illubabor Forest. The coffee is dried for 22 days in raised beds under the sun.
The profile on this lot is sweet and approachable. There's a classic lemon black tea, with red apple and plum complexities. There's a beautiful underlying note of vanilla that brings balance to the overall profile.