GESHA VILLAGE SURMA NATURAL 25/A-02, ETHIOPIA
In the world of coffee, some varieties carry a signature of their own through their character. With its floral elegance, extraordinary aromatic intensity, and refined cup profile, Gesha is one of the most distinguished names in this exclusive world.
Surma Natural comes from the exclusive Surma production area of the Gesha Village Coffee Estate in the West Omo region of Ethiopia.
Gesha's natural elegance combines with meticulous production and the mastery of the natural process. The aromatic layers that unfold with every sip and the lingering sweetness transform this lot into an exceptional Gesha experience.
- Regular price
- ₺3.100
- Sale price
- ₺3.100
- Regular price
-
₺3.450
Location: West Omo
Farm: Gesha Village Coffee Estate
Producer: Gesha Village Coffee Estate
Type: 100% Arabica
Processing method: Natural
Variety: Gesha 1931
Altitude: 2050M
Roast Profile: Light Roast
Profile: Honeysuckle, peach, raspberry, rose, strawberry sweetness
Sweetness: ●●●●
Body: ●●
Acidity:●●●
Instead of changing the flow, control the flow itself.
Ultra Continuous Flow is a brewing approach developed by Ultra to express the coffee's character in a more controlled manner.
Unlike classic multiple pours, the pouring continues without interruption after the bloom. In the first stage, a controlled and balanced extraction is achieved with a center pour, while the entire coffee bed is reached with a fast circle pour without interrupting the flow.
The goal of this approach is to maintain the flow within the coffee bed to make water contact more controlled and to complete the extraction in a balanced way.
BREWING RECIPE AND PARAMETERS
Dose: 12.5 g
Water: 200 g
Temperature: 96°C
Ratio: 1:16
Brew Time: 2:15–2:30
Target TDS: 1.25–1.35
Brewer: Flat-bottom
Grind: Should be adjusted according to brew time.
ULTRA CONTINUOUS FLOW
1. Blooming — 40 g
Pour 40 g of water using the circle pour technique. Ensure the entire coffee bed is evenly saturated. Wait for 30–45 seconds.
2. Continuous Flow — 160 g
Continue pouring without stopping after the blooming time. The second pour consists of two different rhythms, but there is no pause between them.
First stage — 120 g
Reach 120 g of water in a controlled manner using the center pour technique. Maintain a balanced flow by directing the pour mainly toward the center without over-agitating the coffee bed.
Following — final 40 g
Without interrupting the pour, complete the final 40 g of water using the fast circle pour technique. This stage carries the coffee remaining on the sides to the center, levels the coffee bed, and ensures the final extraction is complete.
BREWING NOTES
If the brew time falls outside the target range, adjust your grind size accordingly.
The roast date of the coffee, the equipment you use, and water quality can affect the brewing result. To achieve the best result, we recommend keeping the recipe constant and changing only the grind setting in a controlled manner.
Brew with precision. Discover the character.
SHIPPING AND DELIVERY
Your orders are handed over to the courier by 15:00 on weekdays and by 11:00 on Saturdays. Orders placed after these times will be processed on the next business day.
Once your order has been handed over to the shipping company, a tracking number will be sent to you. For standard shipments, it may take up to 24 hours for tracking information to be reflected in the systems.
At Ultra, we ship our coffees with a freshness-focused approach. The coffee you purchase will not have a roast date older than two weeks from the shipping date.
All shipments are carried out via contracted shipping companies. Currently, in-store pickup or alternative delivery point options are not available.
GESHA'S CHARACTER, THE SIGNATURE OF THE SOIL
GESHA VILLAGE COFFEE ESTATE
A coffee village established in the footsteps of Gesha
Located deep within the dense forests of West Omo in southwestern Ethiopia, Gesha Village Coffee Estate is not merely a coffee farm; it is a specialized production area founded in a geography close to the origins of Gesha, with the goal of preserving the genetic heritage of this unique variety and revealing its distinct characteristics. Established on 471 hectares of land, over 300 hectares of the farm are dedicated to coffee production, with coffee gardens situated at an altitude of approximately 1,900–2,069 meters above sea level.
One of the most significant elements that makes the story of Gesha Village special is the geography where the coffee trees grow. The farm is located approximately 20 kilometers from the Gori Gesha forest, where natural populations of the Gesha variety are found. By using seeds collected from this forest, the farm's founders incorporated varieties such as Gesha 1931 and Gori Gesha into their production systems, thereby creating a production approach as close as possible to Gesha's natural genetic heritage.
However, what sets Gesha Village apart is not only the varieties it possesses but also its method of production. The farm is divided into eight distinct production areas—Bangi, Dimma, Gaylee, Oma, Narsha, Surma, Shewa-Jibabu, and Shaya. Each area differs in altitude, microclimate, soil, and growing conditions. Coffees are tracked in separate lots according to these areas; traceability is maintained from harvest to mill, from the processing phase to export. In this way, it can be clearly observed how the same variety transforms into a different cup profile in different production areas.
Surma, the origin of our coffee, is a 45.9-hectare production area located in the southern part of Gesha Village, situated between 1,909 and 2,063 meters. It takes its name from the Surma pastoralist community living in the lower regions to the southwest of the farm. The Gesha 1931 coffees grown here are defined by Gesha Village as having a soft, perfumed, and floral character.
Production at Gesha Village is conceived in harmony with the surrounding natural life. A portion of the farm's land is set aside as a conservation area, and coffee production is carried out within an agroforestry system that utilizes native shade trees. The forest ecosystem is home to numerous bird species as well as various wildlife, such as wild boar, deer, cheetah, buffalo, lion, and colobus monkeys. The farm also works in a long-term relationship with the surrounding local communities, particularly the indigenous Meanit people of the region.
In Gesha Village's approach, quality does not end in the field. Using different processing methods such as Washed, Natural, Honey, and specialized fermentation, the potential of each lot is revealed as accurately as possible. In the Washed process, after the fruit is removed, controlled fermentation, washing, and gradual drying are applied, while in the Natural process, the coffee fruit is preserved on the bean and dried in a controlled manner on raised beds.
What makes Gesha Village valuable to us is not just that it bears the name "Gesha," but that it strives to preserve the true character of the coffee by distinguishing between the variety, the soil, the production area, the processing method, and the lot.
THE NATURAL FACE OF GESHA
The character of Gesha is the result of a long journey that begins with the geography in which it is grown and is shaped at every stage of production. Spreading from the Gesha region in western Ethiopia to the rest of the world, this variety has over time become one of the most distinguished names in the coffee world, thanks to its floral elegance, vibrant structure, and complex aromatic character.
Among the elements that reveal Gesha's unique character are the environment in which it is grown and post-harvest practices, as much as its genetic makeup. Altitude, microclimate, soil composition, the ripeness level of the cherries, and the processing method allow the same variety to gain different layers in the cup.
