Ethiopia — Gesha Village Oma Block Gesha 1931 (Washed)

Tastes Like — 🍵 Oolong Tea • 🌹 Rose • 🍑 White Peach • 🫐 Blueberry • 🌸 Jasmine

DETAILS

• Producer: Gesha Village (Rachel Samuel & Adam Overton)
• Farm: Gesha Village — Oma Block
• Region: Bench Maji, Ethiopia
• Varietal: Gesha 1931
• Process: Washed
• Altitude: 1,931–2,040 MASL
• Lot: 26/126
• Size: 100g

INTRO

Lot 26/126 from the Oma block at Gesha Village — the washed counterpart to the anaerobic natural, and a direct expression of the purest character of Gesha 1931 at altitude. A 12–18 hour dry fermentation, complete shade drying in thin layers for 12–15 days, and a minimum two-month rest before milling produces a cup of exceptional purity and aromatic clarity. In the cup: oolong tea, rose, white peach, blueberry, and jasmine.

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.

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. Grown at 1,931–2,040 MASL, these coffees offer a direct connection to the Ethiopian roots of Gesha and the landscapes where its story began.

THE PROCESS

The Washed process at Gesha Village involves:

🍒 Hand-picking — Gesha 1931 cherries carefully harvested at peak ripeness 🔍 Sorting & flotation — Carefully sorted and floated before pulping 🔧 Pulping — Outer skin removed before fermentation 🧪 Dry fermentation — Fermented dry for 12–18 hours to degrade and remove the mucilage layer 💧 Washing — Thoroughly washed after fermentation 🌑 Complete shade drying — Dried slowly in very thin layers entirely in the shade for 12–15 days, minimising cracked parchment and sorting out any defects ⏳ Extended rest — Coffee rests for a minimum of two months before milling, allowing the profile to fully stabilise and develop complexity

The complete shade drying and extended rest are the defining steps — drying in very thin layers entirely under shade slows moisture loss with exceptional precision, preserving the delicate aromatic complexity and purity of the Gesha 1931, while the two-month rest allows every nuance of the washed processing to integrate fully before the coffee reaches the cup.

THE CUP

A lot of extraordinary provenance and exceptional purity from the estate closest to where Gesha's story began — oolong tea elegance, rose and jasmine florality, white peach sweetness, and a blueberry brightness that speaks of both the extraordinary altitude and the restraint of the washed process. The Gesha 1931 at its most transparent and refined.

Flavour Notes

🍵 Oolong Tea 🌹 Rose 🍑 White Peach 🫐 Blueberry 🌸 Jasmine