Gesha Village - Lot 26/128 Surma Washed

Technical Sheet
Roaster: Datura Coffee
Origin: Bench Maji, Ethiopia
Producer: Gesha Village Estate
Farm: Gesha Village
Block: Surma
Lot: 26/128
Varietal: Gesha 1931
Process: Washed
Fermentation: 12–18 hours dry
Drying: 12–15 days in the shade, in thin layers
Final Moisture: Approximately 11%
Resting: Minimum 2 months before hulling
Altitude: 1,909–2,063 masl
Profile: Orange Blossom · Green Tea · Raspberry · Jasmine · Mandarin
Format: 100 g
Roast: Light (Filter)
Ideal for: Filter
Edition: Exclusive Lot
Why we like it: A Gesha 1931 sourced directly from the native forests of this extraordinary variety. Its controlled fermentation, slow shade drying, and prolonged resting period allow for the preservation of an exceptional floral expression, with notes of orange blossom, jasmine, green tea, raspberry, and mandarin. A cup that combines delicacy, complexity, and a unique connection to the history of the Gesha.
Who should buy it: Ideal for those looking to explore the origins of the Gesha variety and discover a top-tier Ethiopian expression. Especially recommended for lovers of floral, delicate coffees with tea-like profiles who value aromatic clarity, elegance, and exclusive microlots.

Gesha Village Surma Lot 26/128 is an exclusive microlot of Gesha 1931 grown in the Bench Maji region of Ethiopia, at an altitude between 1,909 and 2,063 meters. Produced at one of the world's most renowned coffee projects and roasted by Datura Coffee, this coffee represents a direct connection to the origins of one of the most prestigious varieties in specialty coffee.

Gesha Village is much more than a coffee farm. It is a project dedicated to preserving the genetic heritage, biodiversity, and identity of coffees native to the forests of southwestern Ethiopia.

Its story began in 2007, when Rachel Samuel and Adam Overton were exploring Ethiopia's coffee heritage and studying the forests near Gori Gesha, the region where the roots of the famous Gesha variety are found.

During their research, they discovered an extraordinary genetic diversity of wild coffee trees, which sparked their interest in developing a project that would combine the cultivation of exceptional coffees with the conservation of their natural environment.

They subsequently established Gesha Village in an area selected for its high altitude, favorable climate, fertile soils, and an ecosystem naturally suited for coffee development.

Today, the farm combines carefully managed agriculture with a strong environmental commitment. Large tracts of native forest remain protected, thousands of native trees have been planted to provide shade, and ongoing research is conducted to better understand the genetics and cultivation of the Gesha variety.

One of the most extraordinary aspects of Gesha Village is its genetic and historical proximity to the wild coffees that gave rise to the famous Panamanian Gesha.

All coffees selected by Datura Coffee from this farm belong to the Gesha 1931 selection, developed from wild coffee populations collected near the Gori Gesha forest.

This selection is closely related to the genetic material collected during the historic 1931 expedition, which would later contribute to the expansion of the Gesha variety outside of Ethiopia and, decades later, to its international recognition in Panama.

Lot 26/128 comes specifically from the Surma block, one of Gesha Village's growing areas, situated between 1,909 and 2,063 meters in altitude.

At these elevations, climatic conditions favor a gradual maturation of the cherries and allow for the development of particularly delicate and complex aromatic profiles.

The processing of this microlot follows a carefully controlled washed method, designed to preserve the purity and transparency of the Gesha 1931 variety.

After harvesting, the cherries are meticulously selected and undergo flotation sorting to remove defective or lower-density fruit.

Once this selection is complete, the cherries are depulped and the coffee undergoes a dry fermentation of 12 to 18 hours, during which the mucilage begins to break down naturally.

After fermentation, the coffee is carefully washed to remove mucilage residues and moved to drying facilities.

Unlike other traditional methods, this lot is dried slowly in the shade for a period of 12 to 15 days, spread in very thin layers and completely protected within a drying structure.

This method allows for a gradual reduction of moisture, facilitates the identification of potential defects, and minimizes the risk of the parchment cracking during the process.

Once the coffee reaches approximately 11% moisture, it remains at rest for at least two months before being hulled.

This stabilization period helps balance the internal moisture of the bean and promotes the consistency and stability of the final profile.

The result is a cup of extraordinary elegance, where floral notes of orange blossom and jasmine combine with the delicacy of green tea, the fruity expression of raspberry, and the citrus freshness of mandarin.

Its profile stands out for its great aromatic clarity, refined acidity, and a delicate structure that allows one to appreciate the natural complexity of the Gesha 1931.

Datura Coffee presents this microlot in an exclusive 100-gram format, offering the opportunity to discover one of the most authentic expressions of the Gesha variety, grown in its own native territory.

A coffee that brings together history, biodiversity, and precision, and allows for the exploration of the Ethiopian roots of a variety that has transformed the world of specialty coffee.

We are a micro roastery, based in Paris, deeply moved and fascinated by what nature and human effort can create. Delicious coffees are a blend of nature's randomness and deliberate choices.
We meticulously select our green coffees for their distinct aromatic properties. Our primary aim is for you to enjoy them in your final cup, where the essence of the terroir and the dedication of the producers shine through.

With a continuous focus on adjusting our profiles, we aim to highlight the best aspects of each coffee. Rather than adhering to specific profiles like "espresso" or "filter," our goal is to unlock each coffee's maximum potential.