Black & White Roasters - Gesha Village Lot E12 Anaerobic Natural | Ethiopia

Ethiopia — Rachel Samuel & Adam Overton Gesha Village Estate Gesha, Lot E12 (Anaerobic Natural)

Tastes Like — 🌸 Jasmine • 🍊 Bergamot • 🥭 Mango • 🍒 Stone Fruit

DETAILS

• Producer: Adam Overton, Rachel Samuel & Willem Boot
• Farm: Gesha Village Estate
• Region: Bench Maji Zone, Ethiopia
• Varietal: Gesha
• Process: Anaerobic Natural
• Elevation: 1,930–2,040 masl
• Lot: E12

INTRO
Gesha Village is a force — coffee from Rachel and Adam's farm in the jungle of western Ethiopia has found its way to the world stage numerous times, considered a "bucket list" offering for roasters everywhere. When hot, this cup screams Gesha: jasmine florals and complex aromatic bergamot dance with delicate tropical mango, sipping like oolong tea or a crisp white wine. In the cup: jasmine, bergamot, mango, and stone fruit.

THE PRODUCER
The Gesha Village project started in 2007 as an effort by Rachel Samuel and Adam Overton to document native, wild coffee species growing in the Gori Gesha Forest in the Bench Maji zone, where the Gesha variety originated. In 2015, they found the perfect piece of land not far from the forest to build the farm of their dreams. The estate has since grown to over 700,000 coffee trees and 30,000 native shade trees. In partnership with the local Meanit Shasha Woreda people, the Gesha Village project has returned the value surrounding the name "Gesha" back to the forests where the coffee originated.

THE PROCESS
Whole cherries, picked at peak ripeness, are floated for quality sorting and rinsed of natural debris. The higher-density cherries are placed in clean, dry jute bags, tied off at the top to create a semi-anaerobic environment, and left to ferment for 45 hours before being spread on African raised beds to dry in full sun.

The 45-hour semi-anaerobic jute-bag fermentation is the defining step — it's what builds the complex, aromatic character that unfolds across temperature, from jasmine and bergamot when hot to stone fruit as it warms and a distinctly tropical, sangria-like profile as it cools.

THE CUP
As it approaches warm, florality and acidity tick upward, growing increasingly complex with cherry and peach stone fruit. At cool, acidity peaks and the profile turns distinctly tropical — still sipping like Earl Grey or oolong tea, but with a late-summer party vibe, like a pitcher of red sangria infused with berries and tropical fruit.

Flavour Notes
🌸 Jasmine 🍊 Bergamot 🥭 Mango 🍒 Stone Fruit