Gesha Village - Ethiopia {Oma Honey}

Technical Sheet

Roaster: Datura Coffee
Origin: Bench Maji, Ethiopia
Farm: Gesha Village - Oma Block
Altitude: 1,931–2,040 masl
Varietal: Gesha 1931
Process: Honey
Profile: Lavender · Mandarin · Jasmine · Peach · Rose
Format: 100 g
Ideal for: Light Roast

Why we like it:

We like it for the combination of the prestigious Gesha 1931 selection with a carefully developed Honey process. Its floral and delicate profile, with lavender, jasmine, and rose accompanied by mandarin and peach, shows the characteristic elegance of this varietal.

Who should buy this coffee?

✓ Lovers of Gesha coffees and exceptional varietals.
✓ Those seeking floral, delicate, and aromatically complex profiles.
✓ Collectors and explorers of small-batch, exclusive coffees.
✓ Those who want to discover the connection between today's Gesha and its Ethiopian roots.

Gesha Village is one of Ethiopia's most renowned coffee farms and plays an important role in preserving the origin of the Gesha variety.

Located in the Bench Maji region, the farm was established after Rachel Samuel and Adam Overton studied the history of Ethiopian coffee and explored the forests near Gori Gesha, the region of origin of the famous Gesha variety.

The project began in 2007 and was developed on land selected for its altitude, favorable climate, fertile soils, and natural coffee ecosystem.

The Gesha Village coffees we offer come from the Gesha 1931 selection, originated from wild coffee populations collected near the Gori Gesha forest and closely related to the material collected during the historic 1931 expedition that later led to the famous Gesha of Panama.

Cultivated between approximately 1,900 and 2,100 meters above sea level, this selection stands out for its purity, elegance, and aromatic complexity, offering a direct connection to the Ethiopian roots of the Gesha variety.

This lot comes from the Oma Block, located between 1,931 and 2,040 meters above sea level, and features a delicate and floral profile, with notes of lavender, tangerine, jasmine, peach, and rose.

Process
This coffee has been processed using the Honey method.

After harvesting, the cherries are carefully selected and depulped, keeping all the mucilage intact.

The coffee initially spends 3 days under direct sunlight, allowing the mucilage to begin drying. Subsequently, it continues to dry slowly in the shade until a process of between 15 and 18 days is completed, reaching approximately 11% humidity.

After drying, the coffee rests for at least 3 months before hulling, allowing the profile to stabilize and develop greater complexity.

Sensory summary
Lavender
Mandarin
Jasmine
Peach
Rose

We are a micro roastery, based in Paris, deeply moved and fascinated by what nature and human effort can create. Delicious coffees are a blend of nature's randomness and deliberate choices.
We meticulously select our green coffees for their distinct aromatic properties. Our primary aim is for you to enjoy them in your final cup, where the essence of the terroir and the dedication of the producers shine through.

With a continuous focus on adjusting our profiles, we aim to highlight the best aspects of each coffee. Rather than adhering to specific profiles like "espresso" or "filter," our goal is to unlock each coffee's maximum potential.