Ethiopia — Gesha Village Surma Block Gesha 1931 (Mossto Anaerobic Honey)

Tastes Like — 🌸 Honeysuckle • 🍵 Earl Grey • 🍑 Peach • 🌹 Rose • 🍋 Lemon

DETAILS

• Producer: Gesha Village (Rachel Samuel & Adam Overton)
• Farm: Gesha Village — Surma Block
• Region: Bench Maji, Ethiopia
• Varietal: Gesha 1931
• Process: Mossto Anaerobic Honey
• Altitude: 1,909–2,063 MASL
• Lot: 26/E-25
• Collaboration: Datura × Clove
• Size: 100g

INTRO

A special collaboration between Datura and Clove — two of Paris's most respected specialty coffee destinations, united by a long friendship that predates both projects. For this release, they selected Lot 26/E-25 from the Surma block at Gesha Village: a Mossto Anaerobic Honey of exceptional elegance and aromatic complexity, processed with meticulous care and rested for a minimum of three months before milling. In the cup: honeysuckle, Earl Grey, peach, rose, and lemon.

THE PRODUCER

Gesha Village was established after Rachel Samuel and Adam Overton spent years studying Ethiopia's coffee heritage and exploring the forests around Gori Gesha — the region where the Gesha variety first grew wild. Fascinated by the exceptional genetic diversity of these ancient coffees, they selected land at altitude for its favourable climate, fertile soils, and natural coffee ecosystem, establishing the estate in 2012. Today, Gesha Village combines meticulous cultivation with a deep commitment to environmental conservation — large areas of native forest are protected, thousands of indigenous shade trees have been planted, and ongoing genetic research is conducted to better understand and preserve the diversity of Gesha.

This lot comes from the Surma block — a distinct parcel within the estate, slightly higher in its altitude range than the Oma block, reaching up to 2,063 MASL. All coffees from Gesha Village offered through Datura come from the Gesha 1931 selection, originating from wild coffee populations collected near the Gori Gesha forest — closely related to the material gathered during the historic 1931 expedition that ultimately led to the famous Panamanian Gesha.

THE PROCESS

The Mossto Anaerobic Honey process at Gesha Village involves:

🍒 Hand-picking — Gesha 1931 cherries carefully harvested at peak ripeness 💧 Multiple washing & flotation — Cherries washed and floated through multiple rounds to isolate only the densest, ripest red cherries 💦 Hydration — Cherries hydrated in clean cold water before pulping 🔧 Pulping — Outer skin removed with 100% mucilage retention 🧃 Mossto addition — House-produced mossto (fermentation liquid) added to 200L plastic barrels alongside the pulped beans 🔒 Anaerobic fermentation — Fermented anaerobically with mossto for 84 hours ☀️ Sun drying — Dried for 3 days under direct sunlight to begin drying the mucilage 🌑 Shade drying — Moved to shade for a slow, controlled finish over a total of 15–18 days to reach 11% moisture content ⏳ Extended rest — Rested for a minimum of 3 months before milling

The 84-hour mossto anaerobic fermentation is the defining step — by adding house-produced fermentation liquid alongside the pulped beans in sealed barrels, Gesha Village introduces a precise microbial and flavour-enriching environment that builds the extraordinary honeysuckle, rose, and Earl Grey complexity that defines this lot, while the three-month rest allows every nuance to integrate fully before reaching the cup.

THE CUP

A collaboration of rare elegance between two of Paris's finest specialty coffee voices — honeysuckle and rose florality of exceptional delicacy, Earl Grey refinement, sweet peach warmth, and a bright lemon finish that lingers into a long, complex close. Gesha Village's Surma block at its most aromatic and expressive.

Flavour Notes

🌸 Honeysuckle 🍵 Earl Grey 🍑 Peach 🌹 Rose 🍋 Lemon