Nestled in the lush, dense forests of Ethiopia, the regions of Bench Maji, Boma Plateau, and Eastern Equatoria form an enchanting triangle renowned as the birthplace of the legendary Gesha coffee. This area, rich in biodiversity and history, offers the ideal conditions for cultivating Gesha—characterized by its vibrant acidity, floral aromatics, and layered complexity. In 2007, Rachel Samuel and Adam Overton began their journey into coffee while filming a documentary on Ethiopian coffee culture. Their growing affection for Ethiopia and its people led them to connect with Willem Boot, the educator and coffee processor known for his work with Panamanian Geisha. Under his mentorship, Rachel and Adam honed their craft, and in 2011, returned to Ethiopia to establish a coffee farm near the very origin of the Geisha variety. After months of exploration, they discovered an untouched parcel of land in Bench Maji and began cultivating what would become Gesha Village.

Gesha Village now spans 471 hectares, with 320 hectares dedicated to coffee trees planted at altitudes ranging from 1,909 to 2,069 masl. The farm is divided into eight distinct blocks—Shewa-Jibabu, Dimma, Shaya, Bagni, Narsha, Gaylee, Oma, and Surma—each offering unique terroir expressions. What we have here is part of the Rarities Collection, a prestigious series that represents the top 10% of Gesha Village’s annual harvest outside of their auction lots. This year’s selection includes two outstanding coffees: Oma Block 25/044 Gesha 1931 Sun Dried and Surma Block 25/047 Gesha 1931 Sun Dried.

Both coffees are processed using a meticulous natural (sun-dried) method. After hand-harvesting, the ripe cherries are manually sorted without water contact and laid in thin layers on African raised beds. During the evenings, parabolic plastic covers are used to protect the cherries and enhance airflow. The drying process, lasting between 18 to 30 days, plays a crucial role in developing the vivid, fruit-forward flavor profiles Gesha is known for.

While both lots share the same variety and processing method, the distinction lies in their origin blocks. The Oma Block, covering 67 hectares, sits at a maximum altitude of 2,030 masl, while the Surma Block, slightly smaller at 47 hectares, reaches up to 2,100 masl. This elevation difference imparts nuanced distinctions to each cup, with Surma coffees often exhibiting enhanced aromatic clarity and brightness, whereas Oma coffees are known for their layered depth and balance. Together, these two lots showcase the mastery of terroir-driven cultivation and post-harvest precision at Gesha Village.

Oma Block 25/044 Gesha 1931 Sun Dried
"A lively and refreshing profile, featuring the tropical tang of passionfruit, the juicy sweetness of peach and strawberry, and a clean, citrusy-herbal finish from lemongrass tea. Bright, playful, and balanced with a touch of elegance."

Varietal : Gesha 1931
Altitude : 2000 masl
Process : Classic Natural
Origin :Bench Maji

Surma Block 25/047 Gesha 1931 Sundried
"Zesty orange and juicy cherry form the vibrant heart of this cup, surrounded by the nostalgic sweetness of soft fruit candy. A gentle layer of florals rises mid-sip, finishing the cup with elegance and aromatic clarity."

Varietal : Gesha 193
Altitude : 2100 masl
Process : Classic Natural
Origin : Bench Maji