GESHA VILLAGE SURMA WASHED 25/039, ETHIOPIA
Some coffees tell a unique story, not only through the region where they are grown but also through the genetic heritage they carry.
Surma Washed is a special Gesha lot we selected from the Gesha Village Coffee Estate, located in the West Omo zone of Ethiopia. Gesha Village is situated approximately 20 kilometers from the Gori Gesha forest, where the Gesha variety is naturally found. Wild Gesha seeds collected from this forest played a significant role in the establishment of the farm.
For this reason, Gesha is not just a name here. The geography where the coffee is grown, the genetic material used, and the production approach are all parts of the same story.
Surma Washed is a washed-processed Gesha selected from within this story.
Aiming to express the character of Gesha more clearly with its clean, elegant, and aromatic structure, this coffee brings together the geography of Gesha Village and the character of the variety in a single cup.
99.9% Defect Free
Every cup is shaped before roasting begins.
Even a single defective bean can alter the character of the cup. That is why every batch of coffee is carefully inspected before roasting. After roasting, the coffee is checked again and sorted to remove quakers, broken beans, insect-damaged beans, over-fermented beans, and other defects that could negatively affect cup quality.
Cleaner flavors in every package, a more balanced character, and the same reliability in every cup.
Consistency at Ultra is no coincidence.
- 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
Species: 100% Arabica
Processing method: Washed
Variety: Gesha 1931
Altitude: 2050M
Roast Profile: Light Roast
Profile: Honeysuckle, jasmine, peach, lemon
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 character of its coffee with greater control.
Unlike classic multi-pour methods, the pour continues without interruption after blooming. In the first phase, a controlled and balanced extraction is achieved via a center pour, and the entire coffee bed is reached using a fast circle pour without ever pausing the flow.
The goal of this approach is to maintain the flow within the coffee bed to make the water's contact with the coffee 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: 2:30–2:45
Target TDS: 1.25–1.35
Brewer: Flat-bottom
Grind: Should be adjusted according to the 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
After the blooming time, continue the pour without stopping. The second pour consists of two different rhythms, but there is no pause in between.
First phase — 120 g
Reach 120 g of water in a controlled manner using the center pour technique. By directing the pour mainly toward the center, ensure a balanced flow without over-agitating the coffee bed.
Followed by — final 40 g
Without stopping the pour, complete the final 40 g of water using the fast circle pour technique. This stage carries the coffee remaining on the sides toward the center, levels the coffee bed, and allows the final extraction to 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 the water quality may affect the brewing result. To achieve the best outcome, we recommend keeping the recipe constant and only adjusting the grind size in a controlled manner.
Brew with precision. Discover its character.
SHIPPING AND DELIVERY
Your orders are handed over to the courier by 3:00 PM on weekdays and by 11:00 AM on Saturdays. Orders placed after these times are processed on the next business day.
A tracking number will be sent to you once your order has been handed over to the courier. 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 through contracted courier companies. Currently, in-store pickup or alternative delivery point options are not available.
WHERE DOES THE STORY BEGIN?
GESHA VILLAGE COFFEE ESTATE
A coffee village established in the footsteps of Gesha
Located in the dense forests of West Omo in southwestern Ethiopia, Gesha Village Coffee Estate is more than just a coffee farm; it is a specialized production site established in a geography close to the origin of Gesha, with the aim of preserving the genetic heritage of this unique variety and revealing its distinct characteristics. Established on 471 hectares of land, more than 300 hectares of the farm are dedicated to coffee production, and the coffee gardens are situated at an altitude of approximately 1,900–2,069 meters above sea level.
One of the most important 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 have incorporated varieties such as Gesha 1931 and Gori Gesha into their production systems, thus creating a production approach as close as possible to Gesha's natural genetic heritage.
However, what differentiates Gesha Village is not only the varieties it possesses but also its method of production. The farm is divided into eight separate 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, processing, and export. In this way, it can be clearly observed how the same variety transforms into a different cup character in different production areas.
Surma, where our coffee comes from, is a 45.9-hectare production area located in the southern part of Gesha Village, situated between 1,909–2,063 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 for their smooth, perfumed, and floral characters.
Production at Gesha Village is considered in harmony with the surrounding natural life. A portion of the farm's land has been 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 creatures such as wild boars, deer, cheetahs, buffaloes, lions, and colobus monkeys. The farm also works in a long-term relationship with the surrounding local communities, especially the indigenous Meanit people of the region.
In Gesha Village's approach, quality does not end in the field. By using different processing methods such as Washed, Natural, Honey, and special 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"; it is that it strives to preserve the true character of the coffee by isolating the variety, the soil, the production area, the processing method, and the lot.
THE STORY OF GESHA
The story of Gesha does not begin with the fame it enjoys today. Its story traces back to the wild coffee populations in the Gesha region of western Ethiopia. For many years, the trees in this region existed in their natural conditions, largely isolated from the rest of the coffee world.
One of the most important characteristics that led to Gesha's worldwide recognition is its distinct floral aromas, elegant structure, and complex fruity character, which can emerge depending on the conditions in which it is grown. However, to define Gesha only by specific tasting notes would leave out an important part of its story. Because the same variety can acquire different characters depending on its genetic structure, altitude, microclimate, soil, harvest, and processing method.
Therefore, the way to understand Gesha is not only by looking at what we taste in the cup, but by understanding how that cup was formed.
This is where the approach of Gesha Village becomes significant. Located in a geography close to the natural populations of Gesha, the farm focuses on preserving this genetic heritage and evaluating the characteristics of different production areas in separate lots.
Surma Washed is a lot selected from within this approach. What makes it valuable is not just that it bears the name "Gesha," but the cup expression created by the combination of the variety's genetic character, Surma's growing conditions, and the washed process.
The value of a variety is revealed not only in its name, but in how it expresses itself.
