Arrived November 23rd, 2022 to Continental Terminals, New Jersey.
Transferred January 24th, 2023 to Calgary Warehouse.
Forward has purchased 24 x 30kg boxes of Gesha Village Dimma lot 22/008 Washed Illubabor Forest.
Six (6) bags have been booked by Seth Taylor Coffee by Design in Toronto, Ontario.
One (1) box of this lot has been booked by Earth Organic Coffee in Doha, Qatar.
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 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 stone fruit notes, that remind us of fresh plum, with other malic qualities such as red apple. The overall profile is refreshing, with a sweetened iced tea base layer.
Variety: Illubabor Forest Variety
Total kilos available: 720 kg (24 x 30kg Boxes)
Harvest date: 25/10/2021 - 28/10/2021
Fermentation: Dry fermentation
Drying time: 22 days dried on raised beds
Drying temperature: 35 °C Max. - 20 °C Min.
Altitude: 1966 - 2019 masl
Rainfall: 2000 mm/year
Humidity: 10 – 90%
Geographic Location: South West State, West Omo Zone