The triumphant return to the land of origins.

Region: Bench Maji, Ethiopia

Farm: Gesha Village

Producer: Rachel Samuel and Adam Overton

Process: Natural

Variety: Gesha

Tasting Notes: A complex and colorful cup with notes of Honeysuckle, Apricot, and Bergamot.

 

Reserve & Exotic coffees are on a limited roasting schedule. Anything ordered with it will ship alongside it.

The story of the Gesha variety remains a legend of the coffee world. Gesha was named for the Gori Gesha Forest of Bench Maji, Ethiopia, where it was discovered. Celebrated and revered by coffee lovers, the gesha variety earned well deserved praise, only to disappear. For around a half century, the enigmatic coffee was all but lost and believed to be extinct, living only in memories of those who tried it. But in the mid-1990s, Gesha trees were rediscovered in the jungles of Panama, captivating coffee enthusiasts with their untamed and exquisitely floral and sweet flavors, forever changing the world of coffee. This variety has slowly made its way back to its homeland where Rachel Samuel and her husband Adam Overton have joined those working to help this variety flourish in its native soil again. The husband-wife duo have cultivated Gesha Village over the years and bring us a coffee with floral notes and distinct tropical fruit.

Gesha Village's primary goal revolves around restoring the Gesha plant to its rightful terroir, where the ideal combination of soil, climate, and elevation harmonize to enhance the coffee's inherent qualities. Through this purposeful endeavor, the farm thrives, yielding an exceptional coffee that reaches new heights of flavor and distinction. Guided by a spirit of exploration and reverence, Gesha Village stands as a testament to the boundless potential of aligning human effort with the natural wonders of the land.

Read more about it in our blog, The Tattered Journal

V60 Brew Recommendations:

Dose: 19g

Ratio: 1:17

Grind: Coarse

Bloom: 1:2 for 30s

Total Brew: 3:05

TDS: 1.28

Extraction: 19.60%

Use a strong centralized pour for this coffee to keep grounds suspended. This one likes to choke up, and can over-extract easily. Be patient and don’t be afraid to chase the grind to be even coarser.

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