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Arrived July 10th, 2022 to Calgary Warehouse.

Forward has purchased 5 x 30kg boxes of Gesha Village Surma lot 22/120 Natural Gesha 1931.

Two (2) boxes have been booked by Subtext Coffee Roasters in Toronto, Ontario.

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 Surma block, which is named after the pastoralist ethnic group, the Surma, as a tribute to their cultural relevance in this area. This lot is Gesha 1931 dried as a traditional natural, with no intentional fermentation utilized. The coffee is dried for 28 days in raised beds under the sun.

The cup profile shows an electric acidity, with bright and refreshing blood orange. There is a showcase of strawberry, nectarine and watermelon, complimented by floral qualities such as orange blossom. The body is velvety, with a round and smooth structure.

Variety: Gesha 1931
Price Forward Paid per kilogram: $48.62 USD FOB
Process: Natural
Total kilos available: 150 kg 
Harvest date: 26/1/2022 - 2/2/2022 
Fermentation: no intentional fermentation is done
Drying time: 28 days dried on raised beds  
Drying temperature: 35 °C Max. - 20 °C Min.  
Altitude: 1909 - 2063 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.