Gesha Village - E12 Anaerobic Natural

Gesha Village is a force. Coffee from Rachel and Adam's farm in the jungle of western Ethiopia has found its way to the world stage numerous times, and for good reason. It is considered a "bucket list" coffee offering for many roasters around the world. We’ve had the tremendous privilege of roasting coffee from Gesha Village Estate on numerous occasions, both for world barista competitors and for all of you at home – we do not take that privilege lightly.

MEET THE PRODUCER | The Gesha Village project started in 2007 as an effort by Rachel Samuel and Adam Overton to document native, wild coffee species growing in the Gori Gesha Forest in the Bench Maji zone, where the Gesha variety originated.

In 2015, Rachel and Adam found the perfect piece of land on which to build the coffee farm of their dreams. They found that dream realized in this property, not far from the Gori Gesha forest. The estate has grown to over 700,000 coffee trees and 30,000 native shade trees. With the partnership of the local Meanit Shasha Woreda people, the Gesha Village project has returned the value surrounding the name "Gesha" back to the forests where the coffee originated.

TRUST THE PROCESS | After being picked at peak ripeness, whole coffee cherries are floated for quality sorting and to rinse the lot of any natural debris. The higher-density cherries are placed in clean, dry jute bags which are then tied off at the top, creating a semi-anaerobic environment. The lot is left to ferment for 45 hours before the coffee cherries are finally spread out on African raised beds to dry in full sun.

TAKE A SIP | When hot, this cup screams, “Gesha!” Florals, like jasmine, and complex aromatic citrus, like bergamot, dance with delicate tropical notes like mango. The cup sips like oolong tea or a crisp white wine at this temperature. 

As the coffee approaches a pleasantly warm temperature, florality and acidity tick upward as the cup becomes increasingly complex. Notes of stone fruit, such as cherry and peach, are prevalent here. 

At cool, acidity peaks and the profile becomes distinctively tropical in nature. It still sips like tea (be it Earl grey or oolong), but there’s also a late-summer party vibe about it. Think: a pitcher of red sangria infused with berries and tropical fruit.

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Origin | Bench Maji Zone, Ethiopia

Producer | Adam Overton, Rachel Samuel, and Willem Boot

Farm | Gesha Village Estate

Process | Anaerobic Natural

Variety | Gesha

Elevation | 1930-2040 MASL

Produced by Adam Overton, Rachel Samuel, and Willem Boot, the Gesha Village E12 Anaerobic Natural represents a meticulous approach to coffee cultivation in the Bench Maji Zone of Ethiopia. This lot features the Gesha varietal, which is widely celebrated for its distinct floral and tea-like clarity. By utilizing an anaerobic natural fermentation technique, the producers have crafted a profile that highlights vibrant notes of jasmine, bergamot, mango, cherry, and peach.

Roasted by Black & White Coffee Roasters, this coffee showcases the potential of high-elevation farming, grown between 1930 and 2040 masl. While natural-processed coffees often exhibit heavier fruit-forward characteristics and increased body, the specific anaerobic environment here aims to refine those qualities further. For those looking to better understand the nuances of these complex flavor profiles, consulting a flavor wheel can be an excellent way to identify the subtle interplay between the floral aromatics and the stone fruit sweetness present in this exceptional harvest.