This is a 200g bag, shipping Oct. 3
HONEYSUCKLE / SWEET VANILLA / SICILIAN LIME
Sweetness ●●●●○ Acidity ●●●●● Body ●●●○○
This coffee's flavour is explosive with a refreshing and effervescent acidity, highlighted by citrus and floral flavours. Apart from our listed flavour notes, we also found: grapefruit, lime, strawberry, rhubarb, rosehip, watermelon, peach, a juicy texture, and a very sweet, long finish.
This specific lot is 22/E29 from the Surma Block. The Surma Block is 46 hectares in size and located in the south west of Gesha Village, Ethiopia. The Gesha grown on this part of the farm display a soft and perfumed profile, with tons of flowers and red fruits. This very coffee was used in the 2022 Canadian Barista Championship and helped Nelson achieve a second place finish!
*Please note, pre-order coffees are excluded from discounts.
|Process||Cold Natural Aerobic|
||South West State, West Omo Zone, Ethiopia
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.
The eight different zones, or sub-farms, are named after nearby villages and important sites. You'll find, Bangi, Dimma, Gaylee, Oma, Narsha, Surma, Shewa-Jibabu and Shaya featured amongst Gesha Village offerings.
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 Surma block, which is named after the pastoralist ethnic group, the Surma, as a tribute to their cultural relevance in this area. This lot is Gesha 1931, fermented utilizing an open-air, cold temperature environment with whole cherry exposure for 60 hours. The coffee is then taken to dry for 26 days in raised beds under the sun.
An exclusive chance to order some of the best coffees in the world with highly innovative varieties and processing methods. Brimming with distinctive flavour notes, one of these extremely limited editions will release on the 15th of every month, and will be available to preorder for two weeks.
Once your order is received, it will be processed and shipped in 1-3 days.
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