Ethiopia SNNPR Region | Gesha Village Estate William Boute Special Washed Process Wild Variety, Green Top Gesha

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Ethiopia SNNPR Region | Gesha Village Coffee Estate Willem Boot Special Washed Processing: Wild Varietals and Green Tip Gesha Flavor Profiles

Country: Ethiopia

Region: SNNPR Region

Bench Maji Zone

Gori Gesha Forest

Estate: Gesha Village Coffee Estate

Estate Owners: Adam Overton and Rachel Samuel

Altitude: 1,900 – 2,100 meters

Varietals: Gori Gesha Forest, Gesha, 1931 varietal, Illubabor Forest 1974 varietal

Annual Rainfall: Approximately 1,500 - 2,000 mm

Processing Method: Willem Boot Washed (Maceration Washed)

Estate owner Adam Overton is a genuine American and documentary filmmaker by profession. His wife, Rachel Samuel, is Ethiopian and works as a photographer. In 2007, the couple was commissioned to Ethiopia to shoot a documentary about coffee. As filming progressed and they engaged more deeply with Ethiopia's land and people, their dream of establishing their own estate began to blossom. Everything took a breakthrough turn after they encountered Willem Boot. Even the estate's location selection, varietal choices, and processing methods are closely related to Willem Boot. To this day, Willem Boot still leads annual visits and stays at the estate to handle coffee post-processing. 2016 was only the second harvest season for Gesha Village Coffee Estate.

❖ Gori Gesha Forest Green Tip Washed HQ/G1-10

Green Tip Gori Gesha Forest Wild Varietal [Washed Processing Lot 10]

This uses wild Gesha varietals with green tips from Gori Gesha Forest. This is also the result of Willem Boot's multiple deep explorations into southwestern Ethiopia in search of Gesha origins, believing it to be the original varietal most closely related to the Panama Gesha that everyone knows today. Willem Boot commissioned Dr. Sarada Krishnan from the Denver Botanic Gardens to conduct genetic comparison of these two varietals, concluding that they have extremely high genetic similarity and are closely related.

The Gori Gesha Forest wild varietal washed processing recently scored 95 points at Coffee Review.

❖ Gori Gesha Forest Green Tip Maceration Washed Willem Boot WM1

Green Tip Gori Gesha Forest Wild Varietal [Willem Boot Special Washed Processing Lot]

This also uses wild Gesha varietals with green tips from Gori Gesha Forest, but with a slightly different processing method. This batch is extremely limited and uses Willem Boot's modified washed processing method from his Panama Finca La Mula - Maceration Washed. Unlike traditional washed processing, the harvested cherries are not immediately pulped but are left to rest overnight before pulping. Maceration Washed is inspired by red wine processing methods and could be translated as skin-fermentation processing. This batch was an experimental lot personally handled by Willem Boot when he visited Gesha Village Coffee Estate in early 2016, and it was the first batch with very limited quantity. Compared to the washed processing prices at La Mula estate, this is incredibly affordable @@

❖ Gori Gesha Forest Green Tip Natural NHQ G1-8

Green Tip Gori Gesha Forest Wild Varietal [Natural Processing Lot 8]

This also uses wild Gesha varietals with green tips from Gori Gesha Forest, but processed using natural processing methods. Slightly different from traditional Ethiopian natural processing, under Willem Boot's professional guidance, Gesha Village Coffee Estate's natural processing uses Panama's natural processing techniques, with all materials for the raised African beds imported from Panama.

❖ Ethiopia Geisha Village Coffee Estate Late Harvest Geisha1931 Natural NHQ

Late Harvest Geisha [1931 Varietal Natural Processing Lot 912]

The famous origin of all legends, the legendary 1931 Geisha varietal! Also grown at Gesha Village Coffee Estate, it ripens more than a month later than other Geisha varietals. Complex and varied flavors, an indescribably magical coffee bean.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal Rancilio grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First infusion with 25g water, let bloom for 25 seconds. Second infusion to 120g water, then stop. Wait until the water level in the coffee bed drops to half, then continue slow pouring until reaching 225g total water. Extraction time approximately 2:00.

Analysis: Using three-stage brewing to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, stopping the water flow can help extend the extraction time.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473