Datura Coffee - Gesha Village - Lot 26/E-24 Oma Anaerobic Natural

Ethiopia — Gesha Village Oma Block Gesha 1931 (Anaerobic Natural)

Tastes Like — 🥭 Mango • 🫐 Blackberry • 🥛 Cream • 🍋 Combava • 🍇 Grape

DETAILS

• Producer: Gesha Village (Rachel Samuel & Adam Overton)

• Farm: Gesha Village — Oma Block

• Region: Bench Maji, Ethiopia

• Varietal: Gesha 1931

• Process: Anaerobic Natural

• Altitude: 1,931–2,040 MASL

• Lot: 26/E-24

• Size: 100g

INTRO

Lot 26/E-24 from the Oma block at Gesha Village — one of the world's most celebrated and historically significant coffee estates, situated in the Bench Maji region of Ethiopia, just kilometres from the Gori Gesha forest where the Gesha variety originated. A 46-hour anaerobic fermentation and 25–30 day raised-bed drying, followed by a minimum two-month rest before milling, produces a cup of extraordinary complexity and aromatic richness. In the cup: mango, blackberry, cream, combava, and grape.

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 Anaerobic Natural process at Gesha Village involves:

🍒 Hand-picking — Gesha 1931 cherries carefully harvested at peak ripeness 🔍 Sorting & flotation — Carefully sorted and floated to ensure only the finest cherries proceed 🔒 Anaerobic fermentation — Whole cherries sealed in plastic barrels for 46 hours of anaerobic fermentation ☀️ Raised African bed drying — Cherries dried directly on raised beds for approximately 25–30 days after fermentation ⏳ Extended rest — Coffee rests for a minimum of two months before milling, allowing the profile to fully stabilise and develop complexity

The extended two-month pre-milling rest is the defining step — a patient, unhurried approach that allows the aromatic compounds developed during the 46-hour anaerobic fermentation and the slow natural drying to fully integrate and stabilise, producing the tropical fruit richness, dark berry depth, and creamy complexity that distinguish this lot.

THE CUP

A lot of extraordinary provenance and exceptional complexity from the estate closest to where Gesha's story began — mango and grape tropical sweetness, blackberry depth, a creamy body, and a distinctive combava citrus lift that sets this anaerobic natural apart. A direct and deeply compelling connection to the Ethiopian origins of the world's most celebrated coffee variety.

Flavour Notes

🥭 Mango 🫐 Blackberry 🥛 Cream 🍋 Combava 🍇 Grape