{"product_id":"datura-coffee-gesha-village-lot-26-e-24-oma-anaerobic-natural","title":"Datura Coffee - Gesha Village - Lot 26\/E-24 Oma Anaerobic Natural","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEthiopia — Gesha Village Oma Block Gesha 1931 (Anaerobic Natural)\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTastes Like — 🥭 Mango • 🫐 Blackberry • 🥛 Cream • 🍋 Combava • 🍇 Grape\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Gesha Village (Rachel Samuel \u0026amp; Adam Overton)\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Gesha Village — Oma Block\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Bench Maji, Ethiopia\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha 1931\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Natural\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,931–2,040 MASL\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eLot:\u003c\/strong\u003e 26\/E-24\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLot 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGesha 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.\u003c\/p\u003e\u003cp\u003eAll 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Anaerobic Natural process at Gesha Village involves:\u003c\/p\u003e\u003cp\u003e🍒 Hand-picking — Gesha 1931 cherries carefully harvested at peak ripeness 🔍 Sorting \u0026amp; 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\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e🥭 Mango 🫐 Blackberry 🥛 Cream 🍋 Combava 🍇 Grape\u003c\/p\u003e","brand":"Datura Coffee","offers":[{"title":"June 8th","offer_id":58085629264246,"sku":"DATURA-GESHA-VILLAGE-RACHEL-SAMUEL-GESHA-1931-ANAEROBIC-NATURAL-FIL-JUN08","price":32.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/40DBFEF8-6274-472C-B578-4420571EA18B.png-cropped.jpg?v=1781201069","url":"https:\/\/sigmacoffee.co.uk\/products\/datura-coffee-gesha-village-lot-26-e-24-oma-anaerobic-natural","provider":"Sigma Coffee UK","version":"1.0","type":"link"}