The Origins of Gesha Village
Gesha Village Coffee Estate was founded by Rachel Samuel and Adam Overton, who arrived in Ethiopia in 2007 to film a documentary about the local coffee. During their project, they fell in love with the country, its people, and coffee culture. Their passion led them to Willem Boot, a renowned coffee educator from San Francisco, who introduced them to the intricacies of growing and evaluating coffee, with a particular focus on the Gesha variety.
Exceptional Location and Cultivation
Upon returning to Ethiopia, Rachel and Adam searched for the ideal location to establish their plantation. After months of searching, they found a suitable site in the West Omo region, near the Gori Gesha forest – the origin of the Gesha variety. They collected wild Gesha seeds from this forest and transformed the untouched land into a 471-hectare coffee farm, capable of producing some of the world's finest Gesha coffees. In doing so, they contributed to the development of the coffee industry in the birthplace of this unique variety.
Coffee Varieties Grown in Gesha Village
Gesha Village Coffee Estate is a 471-hectare coffee plantation located in the Bench Maji region of Ethiopia. The plantation is divided into eight blocks, called sub-farms, each with unique characteristics and flavor profiles. The altitude of these blocks ranges from 1,909 to 2,069 meters above sea level, creating ideal conditions for growing high-quality coffee.
Gesha 1931: A selection of plants from the Gori Gesha forest, resembling the Panamanian Geisha variety in terms of morphology and flavor profile.
Gori Gesha: The original heirloom variety, reflecting the genetic diversity of the Gori Gesha forest. Seeds were collected during an expedition in 2011.
Illubabor Forest: A variety selected in 1974 from the Illubabor coffee forest, characterized by disease resistance.
The plantation is divided into eight sub-farms, called blocks, each characterized by unique growing conditions and bean flavor profiles. Here is a detailed description of each:
Bangi This 54-hectare block lies at an altitude of 1,911 to 2,001 meters above sea level. The Gori Gesha variety is grown here. Beans from Bangi are distinguished by honeysuckle and spice aromas and intense flavors of dark chocolate, red fruits, black tea, molasses, and blackcurrant. The name comes from the nearby Bangi-Chichuru region, where many farm workers originate.
Dimma Covering 28.7 hectares, this block is located at an altitude of 1,966 to 2,019 meters. The Illubabor Forest variety is grown here. Coffee from Dimma features a vibrant flavor profile with notes of coffee blossoms, stone fruits, distinct acidity, and a refreshing citrus aftertaste. The name comes from the famous mining town of Dimma, located north of the farm.
Gaylee This 34.8-hectare block lies at an altitude of 1,916 to 1,982 meters. The Illubabor Forest variety is grown here. Beans from Gaylee offer a complex flavor profile of fruits and spices, intense sweetness of marzipan, lemongrass, hibiscus, and hints of jasmine and stone fruits. The name comes from the neighboring Gaylee-Gesha region, from where the farm draws water from the Yetgordon River.
Oma The largest block, covering 67.6 hectares, located at an altitude of 1,931 to 2,040 meters. The Gesha 1931 variety is grown here. Coffee from Oma stands out with exotic aromas of rose tea and jasmine, and delicate flavors of peach, apricot, candied fruits, melon, and tangerine, supported by a honeyed sweetness. The name commemorates a revered religious leader of the Meanit people.
Narsha The smallest block, covering 5.3 hectares, located at an altitude of 1,963 to 1,977 meters. The Gesha 1931 variety is grown here. Beans from Narsha offer aromas of honeysuckle, yellow fruits, lime, dark chocolate, peach, apricot, and rose, with a clean, spicy acidity and a lingering bergamot aftertaste. The name comes from a local tree found in the area.
Surma This 45.9-hectare block lies at an altitude of 1,909 to 2,063 meters. The Gesha 1931 variety is grown here. Coffee from Surma is delicate and perfumed, with notes of jasmine, Damask rose, strawberry, ripe watermelon, red apple, and subtle spices. The name comes from the Surma ethnic group, inhabiting the nearby lowlands to the southwest.
Shewa-Jibabu A block covering 48.5 hectares, located at an altitude of 1,973 to 2,069 meters. The Gori Gesha variety is grown here. Beans from Shewa-Jibabu have flavors of spices, strawberry, ripe peach, papaya, flowers, dark chocolate, tamarind, orange, and bergamot. The name comes from the nearby mountain and region, where many farm workers originate.
Shaya This 186-hectare block lies at an altitude of 1,909 to 2,069 meters. The Gori Gesha and Gesha 1931 varieties are grown here. Coffee from Shaya is characterized by a complex flavor profile with notes of flowers, fruits, and spices, with distinct acidity and sweetness. The name comes from the nearby Shaya region, known for its biodiversity and cultural diversity.
Gesha Village places great emphasis on sustainable development, employing an agroforestry approach that combines commercial management with environmental protection. In 2021, the first high school in the area was opened there, representing a significant investment in the local community.
Since 2017, Gesha Village has organized annual auctions, offering roasters and coffee lovers from around the world the opportunity to purchase the highest quality coffees from their plantation.
Coffee Processing Methods at Gesha Village
Gesha Village Coffee Estate employs a variety of coffee processing methods to extract the full flavor potential from its beans.
In the Natural (dry) process, whole coffee fruits are dried in the sun in thin layers on raised African beds. In the evenings, parabolic plastic covers are used to increase airflow around the coffee. The drying process takes between 18 and 30 days, depending on weather conditions.
In the Washed method, coffee fruits are first depulped, then fermented and washed to remove any remaining pulp. After this process, the beans are dried on raised beds, resulting in a clean and distinct flavor profile.
The Honey method involves partially removing the pulp before drying, which results in a balanced flavor combining characteristics of both natural and washed methods.
Additionally, Gesha Village experiments with various experimental fermentation methods, such as anaerobic fermentation or fermentation with specific microorganisms, to discover new flavor profiles and aromas in their coffees.
Gesha Village in the World of Specialty Coffee
Gesha Village beans are highly regarded by prestigious coffee roasters worldwide. An example is the Parisian roastery KAWA, which offers coffees from this plantation, such as Gesha Village [Oma 24/113], characterized by notes of orange blossom, jasmine, and tangerine.
The Danish roastery La Cabra has also included Gesha Village coffees in its offerings, emphasizing the plantation's proximity to the Gori Gesha forest, the origin of the famous Geisha variety.
Furthermore, American roastery Black & White Coffee Roasters collaborates with Gesha Village, offering its customers unique flavors from this Ethiopian plantation.
Onyx Coffee Lab, a renowned coffee roastery based in Rogers, Arkansas, also partners with Gesha Village Coffee Estate. Their offerings have included Ethiopia Gesha Village Oma Natural coffee, sourced from the Oma block of this plantation. This naturally processed Gesha 1931 variety features a rich flavor profile, a result of the careful drying and fermentation process.
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