Gesha Village - Lot 26/E-25 Surma Mossto Anaerobic Honey

Origin: Ethiopia  

Farm: Gesha village Surma block

Altitude:  Surma 1909-2063 m

Variety: Gesha 1931

Process: Mossto Anaerobic Honey

This collaboration is a special one for us!

Our friendship with Ella and Flo goes back long before the creation of Clove and Datura, and it has been a pleasure to watch our respective projects grow over the years.

Since its opening, Clove has established itself as one of the leading coffee destinations in Paris. Through a thoughtful approach to coffee, careful product selection, and attention to detail, they have helped shape and elevate the local coffee scene.

For this collaboration, we selected this beautiful lot from Gesha Village.

The Farm

Located in the Bench Maji region of Ethiopia, Gesha Village is one of the most renowned coffee estates in the world and plays a vital role in preserving the origins of the Gesha variety.

The project began in 2007, when Rachel Samuel and Adam Overton were studying Ethiopia’s coffee heritage and exploring the forests around Gori Gesha, the region where the famous Gesha variety originates. Fascinated by the exceptional genetic diversity of these wild coffees, they later established Gesha Village on land selected for its altitude, favorable climate, fertile soils, and natural coffee ecosystem.

Today, the estate combines meticulous coffee cultivation with a strong commitment to environmental conservation. Large areas of native forest are protected, thousands of indigenous shade trees have been planted, and ongoing research is conducted to better understand the genetics and cultivation of Gesha.

All the coffees we offer from Gesha Village come from the Gesha 1931 selection. This selection originates from wild coffee populations collected near the Gori Gesha forest and is closely related to the material gathered during the historic 1931 expedition that led to the famous Panamanian Gesha.

Grown between 1900 and 2100 meters above sea level, these coffees are distinguished by their purity, elegance, and remarkable aromatic complexity. Above all, they offer a direct connection to the Ethiopian roots of Gesha and the landscapes where its story began.

Process

After multiple rounds of washing and flotation to isolate only the densest ripe red cherries, the coffee is hydrated in clean cold water before pulping with 100% mucilage retention. The pulped beans are then added to 200L plastic barrels with house-produced mossto and fermented anaerobically for 84 hours. The coffee first spends 3 days under direct sunlight to help dry the mucilage before continuing its drying slowly under shade for a total of 15 to 18 days to reach 11% moisture content. The coffee then rests for at least 3 months prior to milling, allowing the profile to fully stabilize and develop complexity.