"I remember the first time I tasted a Gesha Village coffee"
It was to be used by a competitor at the World Barista Championship in Seoul, South Korea 2017, and it tasted shockingly like strawberry candy. Since then, we have bought coffee from Adam and Rachel Overton and their Gesha Village!
This year, we are super lucky to have gotten our hands on our 3 favorite lots!
- Special fermentation Gesha 1931 variety
- Special fermentation Gori Gesha variety
- Honey Gesha 1931 variety
Gesha Village was established 10 years ago in Bench Maji Ethiopia close to the South Sudan border. Rachel Samuel and Adam Overton got the seedlings from the Gori Gesha coffee forest that is believed to be the place where Panamanian Gesha seedlings were collected.
At Gesha Village, they have two types of Gesha; Gesha 1931 which resembles genetically the Panamanian Gesha, and Gori Gesha heirloom which represents the genetic variety of Gori forest.
Gesha Village is separated into eight different "blocks" - based on micro-climate. The total farm size is 471 hectares. The elevation is btw 18-2100msl.
Coffee cherries are hand-picked and sorted, then placed on 30 meter long African raised beds with bed thickness that increases as the days pass. After the 12th or 13th day, the coffee is moved to shade drying. The total drying time depends on the environmental conditions, and for these lots the total number of days was btw 15-30.