Ethiopia — Gesha Village Oma Block Gesha 1931 (Honey)

Tastes Like — 💜 Lavender • 🍊 Mandarin • 🌸 Jasmine • 🍑 Peach • 🌹 Rose

DETAILS

• Producer: Gesha Village (Rachel Samuel & Adam Overton)
• Farm: Gesha Village — Oma Block
• Region: Bench Maji, Ethiopia
• Varietal: Gesha 1931
• Process: Honey
• Altitude: 1,931–2,040 MASL
• Lot: 26/136
• Size: 100g

INTRO

Lot 26/136 from the Oma block at Gesha Village — the honey expression of Gesha 1931, sitting between the transparency of the washed and the fruit intensity of the natural. Pulped with the full mucilage layer retained, dried for three days under direct sun before completing slowly under shade for 15–18 days, and rested for a minimum of three months before milling — the longest pre-milling rest of any lot in the Gesha Village series. In the cup: lavender, mandarin, jasmine, peach, and rose — an extraordinary floral and fruit profile of the utmost delicacy and refinement.

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 Honey process at Gesha Village involves:

🍒 Hand-picking — Gesha 1931 cherries carefully sorted after harvest 🔧 Pulping — Outer skin removed while the full mucilage layer is retained on the bean ☀️ Sun drying — Dried for 3 days under direct sunlight to begin drying the mucilage layer 🌑 Shade drying — Moved to shade for a slow, controlled finish over a total of 15–18 days to reach 11% moisture content ⏳ Extended rest — Coffee rests for a minimum of 3 months before milling — the longest pre-milling rest of any Gesha Village lot — allowing the profile to fully stabilise and develop complexity

The three-month pre-milling rest is the defining step — longer than for either the washed or natural lots, this extended patience allows the honeyed sweetness and layered aromatic complexity built during the mucilage-intact drying to integrate fully, producing the extraordinary floral depth and peach-honeyed character that make this lot so singular.

THE CUP

An extraordinarily floral and deeply refined honey Gesha 1931 from the estate at the origin of the variety's story — lavender and rose florality of exceptional delicacy, jasmine lift, mandarin brightness, and a warm peach sweetness that lingers long into the finish. The three-month rest has done its work: a coffee of rare patience, rare provenance, and rare beauty.

Flavour Notes

💜 Lavender 🍊 Mandarin 🌸 Jasmine 🍑 Peach 🌹 Rose