Farm Name: Gesha Village
Location: Bench Maji, Southwest Ethiopia
Average Annual Rainfall (mm): 1150
Altitude (masl): 1900-2100m
Number of hectares: 471
Hectares cultivated: 320
Shade: Agro-forestry system with mix of indigenous shade trees
Drying Method: Sun
Harvest Method: Handpicking
Main Harvest Season: November- January
Variety: Wild Gesha
Soil: Virgin forest, brown loam soil
The natural coffees from Gesha Village go through a rigorous selection process. First they run through a wash, floaters are removed and all quality cherries are transferred to raised African beds where they are dried in thin layers using a parabolic plastic cover.
This particular lot (Gesha 1931) comes from an area on the farm of 4.5 hectares with a total production of 900kg this season, where it matures later than others (late December and January) – and this extra-long maturation period increases the coffee’s complexity.
Langøra Coffee Roasters are based in a little red ‘ Stabbur ‘, a traditional storehouse at Hjelseng Farm in Stjørdal, Norway. We select and purchase traceable speciality coffees, in season, with characteristic flavour profiles that excite us.
The quality of coffee depends on factors such as region, terroir, variety and processing. Together they contribute to form each coffee’s unique flavour. Through the roasting process the team at Langøra wish to highlight these characteristics, so that the natural flavours and aromas of the coffee are preserved.