Hi everyone, this is Head Roaster Kosuke.
We're excited to present you with Ethiopia Gesha Village Surma 1931.
To celebrate this special occasion, we'd like to share the story behind it with you.
What is Gesha Village? How is Santuatio Project involved? Why did Kurasu decide to roast this coffee?
Read along to find out.
What is Gesha Village?
Geisha coffee appeared in the specialty coffee scene at 2004 Best of Panama auctions, and it soon became clear that the variety is originally from Gori Gesha forest in Ethiopia.
Today, Gesha Village, founded and run by Adam Overton and Rachel Samuel, grows coffee varieties that originate from this site. The estate location was chosen based on the strict criteria of altitude (1900-2100 MASL), ample rainfall, temperature patterns, rich virgin forest soil, old-growth trees, and an existing coffee ecosystem.
The 1931 variety was selected from the diverse forest population that closely resembles the Panamanian Geisha is the one we have purchased for this occasion.
More on Gesha Village from here.
What is Santuartio Project and how is it involved?
Perhaps you may have already taken note of the unique process of this coffee. Natural-cold anaerobic 60 hours is a highly intricate coffee processing method developed by Santuario Project.
Coffee processing methods are essential to enhance the quality of coffee beans. Santuario Project, led by Camilo Merizalde, works on improving the quality and profitability of the coffee industry through various strategies, and one of them is developing coffee processing methods. The project takes initiative in producing quality coffee in South and Central America, particularly in regions of lower altitudes.
From 2020, Santuario Project and Gesha Village are working together with the shared passion to take specialty coffee to a new level. As a result, the quality of coffee from Gesha Village is clearly increasing.
Combination of High Quality Coffee and Process
The 1931 variety has excellent cup quality with floral notes. The green bean itself is superb and combined with Santuario Project's latest processing method, rich flavours are produced. Through drinking this coffee, you can envision the future growth and potential of the Gesha Village and coffee industry.
Our Vison Through Gesha Coffee
To be honest, this is not the type of coffee I would normally choose to roast.
However, I feel that this coffee demonstrates the current trend in the industry, and the effort we have put in together in advancing the coffee industry. Through this coffee, I hope to share the passion and background of the industry.
This is not the type of coffee that we usually serve, the gentle cup that accompanies your daily coffee scene. However, it's this kind of processing technique that raises the standard of everyday coffee. We, Kurasu, want to be part of the growth of the specialty coffee industry.
We hope you enjoy another new aspect of Kurasu - we're definitely taking on a challenge ourselves.
"Natural-Cold Anaerobic 60 Hours"
The unique process grabs attention, but I believe the essence of this coffee is the quality and flavours nurtured among the biodiversity of the Gori Gesha forest. The varieties at Gesha Village are selected from the diverse forest population.
Please "feel" the coffee rather than just taste it. Put aside the flavour notes and aroma for now, and simply feel the terroir of Ethiopia and the effort put in by the coffee industry.
We hope you enjoy this wonderful offering from Ethiopia.
Find out more on Ethiopia Gesha Village Surma 1931 from here.