The triumphant return to the land of origins.

These coffees are scheduled to roast the week of July 1st.

Anything ordered with it will be delayed and shipped alongside it.

Region: Bench Maji, Ethiopia

Farm: Gesha Village

Producer: Rachel Samuel and Adam Overton

Process: Natural

Variety: Gesha

Tasting Notes:

  • Narsha Natural: A complex and colorful cup with notes of honeysuckle, apricot, and bergamot.
  • Oma Natural: A decadent & exotic cup with notes of red grape, honeydew, and tangerine.

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.

Last year, we sent our roast of Narsha Gesha to, which resulted in a score of 96 points, and placing 14th on their list of coffees for the year! You can view that story HERE.

Read more about it in our blog, The Tattered Journal.

V60 Brew Recommendations:


Ratio: 1 : 17

Dose: 20g : 340g

Grind: 12.3 / 16 EK43s

Bloom: 1:2 for 30s

Total Brew: 2:55

TDS: 1.34

Extraction: 20.03%

We recommend a heavy centralized pour to keep the structure and maintain the syrupy sweetness.


Ratio: 1 : 17

Dose: 19g : 340g

Grind: 12.4 / 16 EK43s

Bloom: 1:2 for 30s

Total Brew: 3:05

TDS: 1.28

Extraction: 19.60%

Use a strong centralized pulsated pour for this coffee to keep grounds suspended.


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