Ethiopia Gesha Village - Oma

What started as a documentary project about Ethiopian coffee in 2007 became a life-changing
experience for Rachel Samuel and Adam Overton when they fell in love with Ethiopia and the intricacies of coffee in its birthplace. Rachel and Adam collaborated with Willem Boot (who you may remember from our Finca La Mula, a rare coffee produced by Willem in Panama). Willem shared his knowledge of growing and producing exceptional coffee.
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They soon returned to Ethiopia in search of the perfect environment to build their passion project from the ground up. Eventually, they found what they were looking for in the remote Southwest region of Ethiopia in the Bench Maji Zone. The farm had the perfect soil, climate, natural resources, and altitude to plant the first seed of their legacy and was near the forests where you can still find coffee growing wild in its native forest habitat.
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With time, the seed blossomed into Gesha Village. The 471-hectare farm produces some of the greatest coffees in the world. Gesha Village has become the epitome of quality and traceability. The physical organization of the farm accomplishes this. In its entirety, Gesha Village is divided into eight individual smaller farms. Our lot comes from Oma, which spans 67.7 hectares, and Geisha 1931 is specifically grown. By having each section focus on its own harvest, Gesha Village has become an exemplary farm producing coffee of exceptional quality with the utmost transparency.
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Gesha Village is one of our favorite coffee farms, consistently producing some of the finest coffees we procure each year. To launch 2023, we are proud to offer two unique lots from producers Rachel Samuel and Adam Overton. In far Western Ethiopia, just kilometers from South Sudan, in harmony with the dense, ancient, sprawling jungles of the West Omo zone, lies Gesha Village Estate. For January, we are offering a selection of Gesha 1931 from the Oma sub-farm, representing 68 hectares of the 471 Gesha Village Estate.

This Geisha 1931 variety is selected from the diverse forest population of native coffee trees and closely resembles Panamanian Geisha, and was selected based on the plant morphology, bean shape and size, and distinct cup profile. This coffee was processed using the Natural process, accomplished by drying freshly harvested coffee on raised African beds under the Sun for 21 – 40 days. The cherries are frequently turned, ensuring even drying without defects.

The result of the exquisite location, intentional agroforestry techniques, distinct varieties, and unique processing is a coffee that tastes of Honeysuckle, Pineapple, Raspberry, and Peach Tea.

• Farm: Gesha Village - Oma
• Region: Bench Maji Zone
• Variety: Geisha 1931
• Processing: Natural
• Altitude: 2,000 masl

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