Bench Maji / Gesha Village / Gesha1931 / Natural Anaerobic - Santuario Mossto Process
| Farm | Gesha Village |
| Origin | Ethiopia |
| Estate | Bench Maji |
| Producers | Adam Overton / Santuario Project |
| Varietal | Lot Oma / Gesha 1931 |
| Process | Natural Anaerobic With Coffee Mossto |
| Coffee Area | 60 Hectares |
| Altitude | 2.040 m.a.s.l. |
| Rainfall in mm. | 1950 mm. |
| Average Annual Temperature | 16 ºC |
| Cupping Notes | Fermented, Molasses, mild flowers, tangelo, sparkling, lime, sweet |
After identifying the perfect plot of land in Bench Maji for establishing Gesha Village, we proceeded to plant coffee trees. To cultivate a diverse range of flavours, we didn't rely solely on the Gori Gesha seeds obtained from the nearby forest. Instead, we also incorporated various local varieties into our plantation.
The Gori Gesha coffee forest, located just 20 kilometres away from our farm, served as the source of the original Gesha seeds. Through extensive historical research and genetic testing, this precise location in Gori Gesha has been identified as the origin of the highly sought-after Panamanian Geisha beans.
In 2020, the Santuario Project initiated a collaborative endeavour with Gesha Village (Ethiopia) to employ Santuario techniques in coffee processing. This partnership allowed us to further enhance the quality and craftsmanship behind our coffees.
Natural Anaerobic With Coffee Mossto
-Cherries are harvested above 23ô brix's.
-Initial cherry-anaerobic fermentation 24hrs, with Coffee-Mossto.
-Wet milling process leaving 50 % of Mucilage.
-Coffee cherries are sun-dried on African beds for 20-24 days until humidity is 10.5 % .
-Final humidity stabilization for 8 days inside a warehouse, then coffee is finally stored on grain-pro bags.
-After the total final stabilization coffees are cupped and lots organized.Â
