"Upon grounding, the dry aroma exudes notes of strawberry, mango, and pickled pineapple. The sip reveals the bold, tropical sweetness of strawberry, mango, and pickled pineapple, layered with subtle notes of orange juice and a berry-like freshness. The finish is juicy, vibrant, and delightfully balanced."

Bench Maji, Boma Plateau, and Eastern Equatoria collectively form an enchanting triangle, where Gesha coffee flourishes amidst the untamed expanse of lush forests. This coffee boasts a naturally vibrant and impeccably clean profile, characterized by its robust acidity.

In 2007, Rachel Samuel and Adam Overton embarked on their coffee journey while producing a documentary about Ethiopian coffee. Their passion for the country, its people, and the coffee industry deepened over time. It was during this journey that they crossed paths with Willem Boot, an educator and processor renowned for his involvement with Panamanian Geisha coffee. Under his mentorship, they became his apprentices. Armed with intensive training, Rachel and Adam returned to Bench Maji with a singular mission: to discover the perfect location for their coffee farm.

After months of exploration, they stumbled upon an unspoiled gem, just a few miles from the birthplace of the famous Panamanian Geisha coffee. In 2011, their mission to revive the legendary Ethiopian Gesha coffee variety commenced.

Today, their farm spans an impressive 471 hectares, with 320 hectares dedicated to coffee cultivation. Situated at elevations ranging from 1909 to 2069 meters above sea level, the farm has completed its 12th season and is divided into 8 distinct sub-farms or blocks: Shewa-Jibabu, Dimma, Shaya, Bangi, Narsha, Gaylee, Oma, and Surma.

What we have here today is the Gori Gesha variety, planted in the Shewa-Jibabu sub-farms. the name Shewa-Jibabu is given after the village where most of the workers are from.

Gori Gesha is named after the Gori Gesha Forest, where this heirloom Gesha variety is exclusively found. In 2011, when the Overtons were searching for Geisha coffee, the seeds of Gori Gesha were harvested and cultivated at the Gesha Village estate.

In this process, the cherries is sun-dried together with the cherry is still intact on a raised African beds. The coffee undergoes 18 to 30 total drying days in this process. The layer of cherries during the drying process are the main variable for flavour profile

Variety : Gori Gesha
Altitude : 1973 to 2069 masl
Process : Natural
Origin : Shewa-Jibabu