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strawberry ∙ honeydew ∙ orange blossom

In the far western reaches of Ethiopia, mere kilometers from the South Sudanese border, lie the dense, wildly sprouting jungles of Bench Maji zone. It’s a place of stunning natural beauty, where from a high-extending plateau one can take in the expanse of the ancient, sprawling forest. This breathtaking landscape is home to Gesha Village Coffee Estate.


o-founder, Adam Overton, telling the story of their "labour of love", the Gesha Village Coffee Estate: "Rachel Samuel—one half of our partnership— was born in Ethiopia, but we discovered the country anew when we came here in 2007 to make a documentary about Ethiopia’s amazing coffee. During this process, we developed a passion for the country, its people, and its coffee industry. That path quickly led us to Willem Boot, the San Francisco Bay Area-based coffee educator wellknown for his passion for the Gesha variety. As Willem taught us the fundamentals of growing and evaluating coffee with a quality focus, the shadow of Gesha loomed large over our conversations. We soon returned to Ethiopia to find suitable land to launch our coffee venture growing Gesha. For months we searched for the perfect spot—one with high elevation, ample rainfall, temperate climates, and other crucial natural factors needed to produce coffee of excellent quality. We found it in Bench Maji. While the

Our coffees taste the best when extracted with water of the proper hardness* range.

untouched landscape provided us with the unique opportunity to build the coffee farm of our dreams from the ground up, it offered us something else one-of-a-kind: Close proximity to the Gori Gesha forest, the variety’s birthplace and site of the Panamanian Geisha discovery in the 1930s. We quickly got to work, harvesting a seed selection of wild Gesha plants from the Gori Gesha forest. With that prized stock in hand, we then spent month after tireless month turning our remote piece of land into a working coffee farm capable of producing some of the world’s best Gesha coffee. In the process, we have been helping to create a coffee industry in Gesha’s birthplace." This particular lot is of the Gesha 1931 (G31) variety, grown in Surma Block (southwestern part of Gesha Village) and processed as a natural: sun-dried in thin layers on raised African beds with parabolic covers for 18-30 days. Surma has it all that we know and love in a Gesha: floral, juicy, honeyed, with a superbly clean cup.

In order to highlight the best flavour of our roasts we recommend having 5 to 10 days of resting period after roasting, but consume within two weeks of opening. Enjoy!


Total hardness: 50 –175 ppm CaCO3 (2.9–9.8 °d), alkalinity/buffer: 40 –75 ppm CaCO3 (2.2–4.2 °d), pH: 6.5-8.0. (The SCA Water Chart)

photo by The Nordic Approach


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Casino Mocca - Surma - Gesha Village  

Casino Mocca - Surma - Gesha Village