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Arrived July 10th, 2022 to Calgary Warehouse.

Forward has purchased 8 x 30kg boxes of Gesha Village Shaya lot 22/E-10 Natural Anaerobic 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, Shew-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 Shaya block, which is named after the tribal leader of the Meanit people. This lot is Gori Gesha, which is which is fermented for 82 hours, whole cherry in a sealed plastic tank. The coffee is dried for 26 days in raised beds under the sun.

The cup profile is playful in pink and red colours. With a unique profile of watermelon, guava, strawberry and rosehip. There's lemon lime in there, providing complexity of the acidity, with a medium-high intensity of each flavour attribute. The texture is like fruit nectar and the overall profile is incredibly refreshing and leaves your mouth salivating.

Variety: Gori Gesha
Price Forward Paid per kilogram: $39.60 USD FOB
Process: Natural Anaerobic
Total kilos available: 240 kg 
Harvest date: 23/11/2021 
Fermentation: fermented for 82 hours, whole cherry in a sealed plastic tank
Drying time: 26 days dried on raised beds  
Drying temperature: 35 °C Max. - 20 °C Min.  
Altitude: 1926 - 2069 masl
Rainfall:  2000 mm/year
Humidity: 10 – 90%
Geographic Location: South West State, West Omo Zone


All cupping results are derived from blind cupping sessions and adhere to SCA cupping standards.

Our sensory team comprises calibrated, certified Q graders and/or individuals who have excelled in competitions.