Arrived July 10th, 2022 to Calgary Warehouse.
Forward has purchased 5 x 30kg boxes of Gesha Village Oma lot 22/119 Natural Gesha 1931.
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 Oma block, which is named after the religious leader of the Meanit people, a respected and loved figure. This lot is Gesha 1931 and is taken directly to dry for 24 days in raised beds under the sun and mixed shade. There is no intentional fermentation stage utilized.
The cup profile is very floral and fresh with stonefruits. On the nose, you'll find honey and orange blossom. In the cup, you'll be presented with peach and nectarine, in a juicy, captivating, mouthwatering sensation. There are classic grapefruit and orange flavours, though they're more secondary to the stonefruits and florals.
Price Forward Paid per kilogram: $48.62 USD FOB
Total kilos available: 150 kg
Harvest date: 25/1/2022
Fermentation: no intentional fermentation is utilized
Drying time: 24 days dried on raised beds
Drying temperature: 35 °C Max. - 20 °C Min.
Altitude: 1931 - 2049 masl
Rainfall: 2000 mm/year
Humidity: 10 – 90%
Geographic Location: South West State, West Omo Zone