Gesha Village / Oma - Gesha1931 / Natural Anaerobic - Santuario Mossto Process

Farm Gesha Village
Producers Adam Overton
Variety Gesha 1931
Process Santuario Project Natural Anaerobic with Mossto
Coffee Area 67.6 ha
Altitude 1931 - 2040 m.s.n.m.
Rainfall in mm 3.250 mm
Average Annual Temperature 18 °C
Harvest Period November - January
Crop year 2021
Cupping Score 88.75
Cupping Notes

Fermented, Molasses, mild flowers, tangelo, sparkling

Bag Size
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Farm Story

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, wherefrom 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, the 471-hectare coffee farm we have built from the ground up over the last six years. This has been our labor of love, and we’re extremely proud to be producing coffees as awe-inspiring as our surroundings.

Sincerely Adam Overton, Rachel Samuel and Willem Boot

Natural Anaerobic Mossto Santuario Project Process

  • Selective harvest hand-picking (24-25º sugar brix level).
  • Cherries are washed with clean water.
  • Floaters and imperfect cherries are discard.
  • Anaerobic fermentation on sealed tanks for 18 hours (Coffee Mossto Included)
  • Sun drying on African beds for 18-20 days under shaded conditions (Mesh covered beds)
  • Coffee parchment is constantly moved.
  • Coffee is dried down to 10.5 %.
  • Finally coffee parchment is stored on grain pro bags to concentrate the flavors.
  • After 15 days lots are cupped and selected for exports.
Product Details

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