"The aroma exudes fragrances of strawberries, mangoes, bergamot, and lemon peel, subtly infused with lavender. On the palate, blueberries, mangoes, and strawberries are highlighted, followed by the sweet notes of honeydew. The lavender gently carries into the aftertaste, creating a smooth and elegant experience."

Roaster Notes :
The Gesha 1932 from Oma block, with a density of 816g/l, stood out for its larger bean size, closely resembling the renowned Panama Geisha. Grown at an impressive altitude of 2040 meters above sea level, this coffee is considered to be incredibly dense—a key characteristic we took into account when developing its roasting profile. Given the coffee's size and density, we opted for a high airflow during roasting to ensure consistent heat transfer. Additionally, we adjusted the drum RPM, slowing it by 50% to stretch the roasting process a few minutes longer. This technique allowed us to draw out the coffee’s natural sweetness while maintaining a balanced and smooth roast. To achieve optimal flavor, we also lowered the drum temperature by 30°C compared to our usual method. This provided a stable foundation for applying a very high input temperature during the first phase of roasting without spiking the rate of rise (RoR). The result was a beautifully floral cup with exceptional sweetness.

Nestled in the lush, dense forests of Ethiopia, Bench Maji, Boma Plateau, and Eastern Equatoria form an enchanting triangle known for producing the legendary Gesha coffee. With its naturally vibrant acidity and clean, complex flavor profile, Gesha coffee thrives in this pristine environment, rich in history and flavor.
In 2007, Rachel Samuel and Adam Overton’s journey into coffee began while working on a documentary about Ethiopian coffee. Their love for Ethiopia, its people, and its coffee blossomed, leading them to connect with Willem Boot, an educator and processor associated with the famous Panamanian Geisha coffee. Under his guidance, Rachel and Adam became apprentices, mastering the skills needed to create exceptional coffee. Driven by their passion and newly acquired knowledge, they returned to Ethiopia’s Bench Maji region in search of the perfect site for their coffee farm.

After months of exploration, they found an untouched piece of land just miles from the birthplace of Panamanian Geisha. In 2011, Rachel and Adam embarked on a mission to restore and rejuvenate the legacy of Ethiopian Gesha coffee.

Today, their farm spans a vast 471-hectare area, with 320 hectares dedicated solely to coffee cultivation. Located at altitudes ranging from 1,909 to 2,069 meters above sea level, the farm has completed its 13th season and is organized into eight unique sub-farms or blocks: Shewa-Jibabu, Dimma, Shaya, Bagni, Narsha, Gaylee, Oma, and Surma. Each sub-farm offers a distinct terroir, contributing to the diversity and quality of their Gesha coffee.

We are excited to present the Gesha 1932 from the Oma block, carefully selected for its sweet, floral, and fruity profile. This is our first year procuring the Rarities lot, which represents the top 10% of coffee produced at Gesha Village, known for its exceptional quality and rarity.

This Gesha 1932 lot is processed using the Classic Natural method, where coffee cherries are sun-dried whole in thin layers on raised African beds. To enhance airflow and ensure consistency, a parabolic plastic cover is used during the evenings. The drying process, which is key to developing the coffee's vibrant flavors, takes between 18 to 30 days.

Variety : Gesha 1931
Altitude :2040 masl
Process : Classic Natural
Origin : Oma, Bench Maji