Gesha Village Surma

Name: Gesha Village Surma
Brand: Chronic.
Price: 35.00 GBP
Availability: InStock

£35.00

Your expert A question about this product?

When does your coffee reveal its full potential?

At Chronic., our coffees are roasted every day. We always try to send you coffees after a short resting period. But sometimes, victims of our own success, they may arrive very fresh.

After roasting, coffee evolves naturally. It gradually releases the accumulated carbon dioxide, which allows the cup to find its balance. Notes that are too bright or pronounced soften, giving way to more precision, sweetness and complexity. Letting coffee rest means giving it the time to fully express itself.

We recommend a minimum rest of 15 days after roasting. For our seasonal and exceptional coffees, the ideal tasting window is generally between 3 and 6 weeks after roasting.

The best way to brew it

Some coffees reveal their aromas best with a particular brewing method — that’s the recommendation we’re sharing here. Of course, you’re free to experiment with other methods, and we love receiving your feedback.

Our top brew

Orea Z1

In our opinion, this is where this coffee truly shines — but there are no rules when it comes to taste.

Profil precis et tasse expressive

Voir les cafes pour Espresso

An excellent alternative

Origami

Different in approach, just as convincing in the cup.

Extraction filtree, nette et elegante

Voir les cafes pour Orea

Also reveals beautiful things

French Press

For those who like to explore, this coffee plays along willingly.

Texture ronde et finale chocolat

Voir les cafes pour French Press

Gesha Village Surma

Ethiopia - Semi Anaerobic Natural

Origin Ethiopia

Region Surma

Farm Gesha Village

Producer Gesha Village

Variety Geisha

Process Semi Anaerobic and Natural

Altitude 1900-2070 m

Harvest April

Price pai 102.-/kg FOB

Available lot 1 kg

Meet the Producer

GESHAVILLAGE

Chez Gesha Village, on ne cultive pas le Gesha par effet de mode. La ferme a été pensée pour une seule chose : faire renaître la variété sur sa terre d'origine. Les premières graines ont été récoltées à l'état sauvage dans la forêt voisine, puis sélectionnées plant par plant.

La ferme est découpée en huit blocs. Chaque cerise est étiquetée selon sa parcelle, et un système de suivi maison la trace du moulin jusqu'au conteneur. Cette précision permet à l'équipe de tester des fermentations différentes sur chaque bloc, sans jamais perdre le fil.

Notre lot fait partie des Rarities, environ 10 % de la production de la ferme. Ce sont les meilleurs cafés de Gesha Village hors enchères, souvent choisis par des baristas en compétition internationale. Le bloc Surma en livre ici une version fermentée en sacs de jute, plus tendue et lumineuse.

A terroir, an identity

ETHIOPIA, SURMA

The Gesha everyone associates with Panama was born here. In 1931, an expedition collected seeds in the Gori Gesha forest, in southwest Ethiopia. Decades later, after a long journey, they became the most sought-after coffee at auction.

Historical research and genetic testing confirmed that this forest was indeed the starting point of the Panamanian Geisha. The Gesha 1931 grown at Gesha Village is a selection from this wild population, chosen for its resemblance to its Central American cousin: plant shape, bean size, cup profile.

The Surma block lies around twenty kilometres from this forest, in the highlands of West Omo. The harvest runs from October to January, and each cherry is picked by hand. Drinking this coffee means tasting Gesha at home.

Quality of our green coffees

Specialty Coffee 80+

Every bean comes from a fair trade supply chain, ensuring full traceability and exceptional cup quality. Scored above 80 out of 100, our coffees open the door to the prestigious world of specialty coffee.