Ethiopia Gesha Village Bangi (200gr)
Expressive aromas of honeysuckle and spices. Intense flavors of dark chocolate and spices infused with notes of Mexican mule, red fruit, black tea, molasses and black currant.
FARM: Gesha Village
Gesha Village Estate is an exciting and inspiring project by Adam Overton and Rachel Samuel, along with the help of many talented individuals. The coffee farm is located near the Gori Gesha forest in far western Ethiopia, near to what is considered the origin of the Gesha lineage that has since traveled so far.
Rachel Samuel—one half of their partnership—was born in Ethiopia, but they discovered the country anew when they came here in 2007 to make a documentary about Ethiopia’s amazing coffee. During this process, they developed a passion for the country, its people, and its coffee industry. That path quickly led them to Willem Boot, the San Francisco Bay Area-based coffee educator well-known for his passion for the Gesha variety. As Willem taught them the fundamentals of growing and evaluating coffee with a quality focus, the shadow of Gesha loomed large over their conversations.
They soon returned to Ethiopia to find suitable land to launch their coffee venture growing Gesha. For months they searched for the perfect spot—one with high elevation, ample rainfall, temperate climates, and other crucial natural factors needed to produce coffee of excellent quality. They found it in Bench Maji. While the untouched landscape provided them with the unique opportunity to build the coffee farm of their dreams from the ground up, it offered them something else one-of-a-kind: Close proximity to the Gori Gesha forest, the variety’s birthplace and site of the Panamanian Geisha discovery in the 1930s.
They quickly got to work, harvesting a seed selection of wild Gesha plants from the Gori Gesha forest. With that prized stock in hand, they then spent month after tireless month turning their remote piece of land into a working coffee farm capable of producing some of the world’s best Gesha coffee. In the process, they have been helping to create a coffee industry in Gesha’s birthplace. Western Ethiopia has historically been largely disconnected from the global specialty-coffee market, but now world-class Gesha coffee is available just a stone’s throw from where the variety originated.
In the far western reaches of Ethiopia, mere kilometers from the South Sudanese border, lie the dense, wildly sprouting jungles of Bench Maji zone. It’s a place of stunning natural beauty, where from a high-extending plateau one can take in the expanse of the ancient, sprawling forest. This breathtaking landscape is home to Gesha Village Coffee Estate, the 471-hectare coffee farm they have built from the ground up over the last six years. This has been their labor of love, and they are extremely proud to be producing coffees as awe-inspiring as their surroundings.
This coffee arrived to us directly from Ethiopia and Gesha Village.
Developing Gesha Village has been a humble story of revival, community, and innovation. We know this is truly just the beginning, though, and we’re excited to continue sharing this journey with the specialty-coffee community.
Adam Overton, Rachel Samuel
About Gesha Village
PRODUCER:Adam and Rachel
ARRIVED IN:1 kg Vaccum packed
FLAVOR:Spices, Dark Chocolate, Cherries, Mexican Mole
FINISH:Black tea, molasses
These seeds were gathered from the Gori Gesha coffee forest, located 20 kilometers from our farm. Through historic expedition research and genetic testing, this location in Gori Gesha has been determined to be the collection site of the Panamanian Geisha.
This original heirloom variety replicates the genetic diversity within the Gori Gesha Forest. These seeds were harvested in 2011 through our own expedition.
Its name reflects the place and year it was collected by scientists who fanned out on a research expedition in Ethiopia to catalogue its coffee varieties.
The neighborhood east of the farm called ‘Bangi-Chichuru,’ is where the majority of our workers come from.
Dry process seems simple: pick the fruit, lay it out in the sun until it turns from red to brown to near-back, and then hull off off the thick, dried outer layer in one step to reveal the green bean.
It is a method suited to arid regions, where the sun and heat can dry the seed inside the intact fruit skin.
It's often referred to as "natural coffee" because of its simplicity, and because the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Since it requires minimal investment, the dry process method is a default to create cheap commodity-grade coffee in areas that have the right climate capable of drying the fruit and seed.
But it’s a fail in humid or wet regions. If the drying isn't progressing fast enough, the fruit degrades, rots or molds.
Dry-processed coffees can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than the wet process. Even the most careful pickers will take green unripe or semi-ripe coffee off the branch as they pick red, ripe cherry. If these are not removed in the first days of drying, the green turns to brown that is hard to distinguish from the ripe fruit.