• ickle Roaster

The Origin Of Gesha Village

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, the 471-hectare coffee farm we have built from the ground up over the last six years. 

The non-auction lots

At Gesha Village, They strive for uncompromising quality in each step of cultivation and

processing. The non-auction lots are intensely floral and fruity—signature elements of all

Gesha Village Coffee.

They meticulously select the coffees offered in their non-auction lots through a rigorous

cupping process at the coffee lab in Addis Ababa. Following the official protocols of the

Specialty Coffee Association, the team evaluate the lots over several rounds of cupping to

determine how they will be offered to buyers.

The Rarities : Gold Label

From a diverse range of coffees with complex flavors from Gesha Village Coffee Estate offered in our various labels, from the extremely high-end and delectable Rarities to the delicately blended Chaka. We have purchased the extremely high end, Representing 10 percent of total farm production, these exquisite coffees are full of complex flavors, and super rare. The Rarities are the top coffees Gesha Village produces outside of our auction lots, and they are frequently chosen for competition by internationally competing baristas.

About this Coffee

Name : Ethiopia Gesha Village

Coffee Type : Rarities (Gold) Label

Lot No. : 20/084, "Gesha 1931" variety 

Region : Geisha Village Estate

Block Name : Surma

Varietal : Gesha 1931

Process : Honey

Altitudes : 1909 – 2063 MASL

Tasting Note: White peach, honey, watermelon and rose water

  • ickle Roaster

This Week we are roasting an Ethiopia Guji Mesina, Carbonic Maceration Washed process from the well known green bean sourcing company / World Champion Barista, Sasa Sestic's Project Origin. We have roasted a few Carbonic Maceration and few other similar concepts of processing in the past years and most of those turn out to have such great body, sweetness and more intense aroma then the traditional coffee processing.

This Ethiopia Guji Mesina CM Washed lot #809 especially, has a really complex sweetness, floral aroma and tasting notes of white peach and mandarin. What exactly does ‘CM Selections’ mean?CM’ stands for Carbonic Maceration. It is a process that is generally used in winemaking, in which whole grapes are fermented in a carbon dioxide-rich environment prior to being crushed for their juice. We have adopted a method which also utilises carbon dioxide in order to push boundaries of fermentation and development in coffee. So, the CM Selections is our selection of coffees that have been processed using this method.

How is this processing different from normal coffee processing?  The terms that we are accustomed to in the coffee world include natural, washed, honey, semi-washed and so on. These processing techniques use a variety of methods to extract the green beans/seeds from the coffee cherries. The CM process does not replace these methods; rather, it adds another step in processing. For example, the CM Selections coffees are still identified as being natural, washed, etc but as they also do through this maceration process, we need to include that information too. So instead of being just washed, we say that a CM Selections coffee is carbonic macerated (washed).  Coffee cherries are picked perfectly ripe, hand sorted and floated to remove unripe and over-ripe cherries. The washed CM Selection coffees are then pulped, before being placed in temperature and humidity controlled tanks flushed with carbon dioxide (CO2) to remove oxygen from the tank. Natural CM Selections coffees are placed in the tanks and after fermentation, the coffee is dried on African beds for 12-18 days before being stored to rest before dry milling.

What does the carbonic maceration method do to the coffee?  The result of a carbonic maceration process is increased development of flavour profiles. By using a controlled, carbon dioxide-rich environment to ferment the coffees, we can control which yeasts and bacterias are active during fermentation and for how long, and this are able to intensify and further  develop the flavours of the coffee without risk of over-oxidization or alcoholic fermentation, which will ruin the profile of the coffee.

So does carbonic macerated coffee taste better than other coffee? Taste is of course a subjective experience, and what tastes ‘good’ and ‘bad’ depends on what different people like. The CM Selections coffees aren’t ‘better’ than any other coffee; they offer an experience that pushes the boundaries of development, so that the consumer can experience intensity in flavour and aroma.

source of extended info : projectorigin.com.au

  • ickle Roaster

As most of us are stuck at home, our roaster wants put together a clip that could be useful for home brewers.

Recommended recipe for light roast v60 brew

water temp : 94-96°c

ratio : 16g water : 1g coffee

1 cup : 12g coffee : 200g water

brew time : 3.15-3.30 minutes

-grind coffee course-ish

-first pour 20-30g and wait 30 seconds

*between pours make sure the the water doesn't dry up completely, pour before you see the coffee show on the surface of the water

-aim to finish pouring at 2.15-2.30 minutes

-the brew finishes at 3.15-3.30 minutes

try pouring as steadily as possible and try avoid water pouring direct on filter paper as it could bypass to the bottom without contacting with coffee

*ickle tip of the day* the higher the altitudes the finer you should grind the coffee, as higher altitudes usually produce denser coffee.

Happy Brewing