Surma Gesha Natural
One of the finest coffees in the world, this Ethiopian Gesha is distinct, vibrant, and complex. Sourced from the Gesha Village Coffee Estate at the Surma farming block in Ethiopia, this rare Surma Gesha Natural is grown at an altitude of 1909 to 2063 MASL in ideal microclimate conditions for premium coffee cultivation.
The Gesha Village farm is owned and operated by Adam Overton, Rachel Samuel, and Willem Boot, with a focus on quality and sustainable farming practices. It is nearby the Gori Gesha forest, well-known for the 1931 expedition that resulted in the famous Panamanian Gesha variety.
This Surma Gesha coffee is processed as a traditional natural. Coffee cherries are selectively harvested at peak ripeness and meticulously sun-dried for 29 days on raised African beds, beginning in thin layers and gradually thickening to ensure even drying and full character development. The result is a coffee that is unparalleled in flavour, with a beautiful and delicate floral aroma reminiscent of jasmine, notes of rose, and bright, sweet fruit flavors of strawberries and ripe watermelon. The complex layers of florals and fruits, bright acidity, and clean finish make this a truly remarkable coffee.
About Surma Gesha
Surma Gesha from Gesha Village Coffee Estate.
Our Paradox coffee team is bringing you an elevated coffee experience with this beautifully packaged coffee, roasted to order & uniquely numbered Surma Gesha 100g tins.
“This Gesha 1931 varietal is extremely rare and is among the top coffees Gesha Village produces. It has been on my wish list to showcase this exquisite coffee that is recognised for its complex flavour notes and fine cup quality”
Yogesh, Head Roaster
Region: Ethiopia, South-Western SNNP, Bench Maji Zone
Altitude: 1,909 – 2,063 MASL
Varietal: Gesha 1931
Process: Natural
Roast: Filter
Sweetness: 5
Acidity: 5
Body: 4.5
Surma Gesha Natural Brewing Guide
Coffee: 18gram
Grind size: Medium course
Water Temperature: 96 degrees
Place the V60 2cup and paper filter in your brewer, gently press in and carefully rinse.
Rinsing the paper filter with hot water make sure you saturate the filter and gets rid of the papery taste.
Don’t forget to discard it thoughtfully before brewing. Grind 18g of coffee and place inside the brewer.
Once the coffee is in, level out the grounds making sure the grounds are evenly distributed.
Start your timer and pour 50g of 94c water, in a circular pour motion and saturate the coffee grounds.
Wait for 20 seconds. At the 0’20 second mark, pour your second pour to 120g. Pouring in a circular motion.
At the 1’00” mark, 3rd pour to 200g pour in the centre of the brewer.
At the 2’00″ mark, 4th pour to 280g pour in the centre of the brewer.
Wait for the coffee to finish draining down and enjoy!
We generally expect a total brewing time of 2:45″-3:00.
