ETA mid-October, 2022 to Continental Terminals, NJ

Forward has purchased 10 x 30kg boxes of Gesha Village Shaya lot 22/056 Washed Gori Gesha

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 8 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. Forward is proud to offer a diverse offering list, with each terroir represented in the catalog. For a full list of Gesha Village offerings, please follow this link.

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 Gaylee block, which is named after the southeast-facing neighbourhood nearby to the farm, where Gesha Villages water source comes from. This lot is exclusively planted with Illubabor Forest, a variety that was discovered in the nearby areas and is taken directly to dry for 28 days in raised beds under the sun and mixed shade. There is no intentional fermentation stage utilized.

The profile on this lot has a beautiful malic acidity, with green grape, green apple and juicy plum tones showing through. There's a lemon black tea note, highly reminiscent of Ethiopian classics. The texture is smooth and full.

Variety: Gori Gesha
Price Forward Paid per kilogram: $13.51 USD FOB
Process: Washed 
Total kilos available: 810 kg (27 x 30kg Boxes)
Harvest date: 4/12/2021 
Fermentation: Dry fermentation
Drying time: 31 days dried on raised beds
Drying temperature: 35 °C Max. - 20 °C Min.  
Altitude: 1926 - 2011 masl
Rainfall:  2000 mm/year
Humidity: 10 – 90%
Geographic Location: South West State, West Omo Zone