Ethiopia — Gesha Village Oma Block Gesha 1931 (Natural)

Tastes Like — 💜 Violet • 🫐 Blueberry • 🥭 Mango • 🍓 Strawberry • 🍑 Nectarine

DETAILS

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

• Farm: Gesha Village — Oma Block

• Region: Bench Maji, Ethiopia

• Varietal: Gesha 1931

• Process: Natural

• Altitude: 1,931–2,040 MASL

• Lot: 26/127

• Size: 100g

INTRO

Lot 26/127 from the Oma block at Gesha Village — the conventional natural expression of Gesha 1931, sitting between the transparency of the washed and the intensity of the anaerobic natural. Dried whole on raised African beds with meticulous care — turned up to eight times daily over 25–30 days — and rested for a minimum of two months before milling. In the cup: violet, blueberry, mango, strawberry, and nectarine — vivid, layered, and deeply aromatic.

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 Natural process at Gesha Village involves:

🍒 Hand-picking — Gesha 1931 cherries carefully sorted after harvest 🔍 Sorting — Sorted carefully before drying to ensure only the finest cherries proceed ☀️ Raised African bed drying — Whole cherries dried on raised beds, beginning in very thin layers to preserve cherry integrity before gradually increasing thickness as the cherries shrink 🔄 Regular turning — Turned up to eight times per day and continuously monitored throughout drying ⏳ Extended rest — Dried to 11% moisture content over 25–30 days, then rested for a minimum of two months before milling to allow the profile to fully stabilise and develop complexity

The meticulous raised-bed drying and extended rest are the defining steps — beginning in thin layers preserves the integrity of the cherry throughout the process, while up to eight daily turns ensure perfectly even drying and the two-month pre-milling rest allows the natural fruit character to integrate fully, producing the vivid, layered complexity that defines this lot.

THE CUP

A vivid and beautifully layered natural Gesha 1931 from the estate at the heart of the variety's origin story — violet florality, blueberry and strawberry fruit sweetness, tropical mango richness, and a delicate nectarine finish that lingers long and clean. The natural process amplifying Gesha's inherent expressiveness without sacrificing the elegance and purity that make Gesha Village so singular.

Flavour Notes

💜 Violet 🫐 Blueberry 🥭 Mango 🍓 Strawberry 🍑 Nectarine