Gesha Village - Lot 26/E-24 Oma Anaerobic Natural

Technical Sheet
Roaster: Datura Coffee
Origin: Bench Maji, Ethiopia
Producer: Gesha Village Estate
Farm: Gesha Village
Block: Oma
Lot: 26/E-24
Varietal: Gesha 1931
Process: Anaerobic Natural
Fermentation: 46 hours in plastic barrels under anaerobic conditions
Drying: 25–30 days on raised African beds
Resting: Minimum 2 months before hulling
Altitude: 1,931–2,040 masl
Profile: Mango · Blackberry · Cream · Combava · Grape
Format: 100 g
Roast: Light (Filter)
Ideal for: Filter
Edition: Exclusive Lot
Why we like it: An extraordinarily fruity interpretation of the Gesha 1931 grown in its region of origin. The 46-hour anaerobic fermentation, combined with a slow drying process of up to 30 days, allows for the development of an intense tropical profile with notes of mango, blackberry, cream, combava, and grape. A coffee that combines the natural elegance of the Gesha with a deep, immersive aromatic expression.
Who should buy it: Ideal for those who enjoy high-end coffees with tropical, sweet, and expressive profiles. Especially recommended for lovers of experimental Geshas, anaerobic processes, and cups with ripe fruit, creamy texture, and citric acidity. An exceptional choice for those seeking a different experience within the exclusive microlots of Gesha Village.

Gesha Village Oma Lot 26/E-24 is an exclusive Gesha 1931 microlot grown in the Bench Maji region of Ethiopia at an altitude between 1,931 and 2,040 meters. Produced at one of the world's most renowned farms and roasted by Datura Coffee, this coffee combines the extraordinary genetic heritage of Ethiopian Gesha with an anaerobic fermentation process designed to develop an intense and complex fruit expression.

Gesha Village is one of the most important projects for the preservation and study of the origins of the Gesha variety. Located near the Gori Gesha forests, the farm represents a direct connection to the wild coffee populations that gave rise to one of the world’s most prestigious varieties.

The project’s history began in 2007, when Rachel Samuel and Adam Overton were exploring the forests of southwestern Ethiopia to investigate the region’s coffee heritage and better understand the extraordinary genetic diversity of its wild coffee trees.

Fascinated by the potential of these coffees, they decided to establish Gesha Village in an area carefully selected for its high altitude, favorable climate, fertile soils, and an ecosystem naturally suited for coffee cultivation.

Since its inception, the project has combined the production of top-quality coffee with a strong commitment to environmental conservation.

Large tracts of native forest remain protected within the property, thousands of native trees have been planted to provide shade, and ongoing research is conducted to better understand the genetics, growth, and adaptation of the Gesha variety.

One of the most important elements of Gesha Village is its Gesha 1931 selection, developed from wild populations collected near the Gori Gesha forest.

This selection is closely related to the genetic material collected during the historic 1931 expedition, which would later contribute to the international expansion of the Gesha variety and its global recognition, especially in Panama.

Unlike other Geshas grown outside of Ethiopia, Gesha Village coffees offer the opportunity to discover this variety in its own native environment, surrounded by the biodiversity and natural conditions that have influenced its evolution for generations.

This microlot comes specifically from the Oma block, one of the cultivation areas at Gesha Village, located between 1,931 and 2,040 meters above sea level.

The conditions of this region, characterized by cool temperatures and high altitude, promote a gradual ripening of the cherries, allowing for the development of a high concentration of sugars and aromatic compounds.

For Lot 26/E-24, an Anaerobic Natural process was used—a technique that combines controlled fermentation in the absence of oxygen with the drying of the whole cherries.

The process begins with a careful selection of ripe cherries, which are then sorted by flotation to remove defective or less dense fruit.

Once sorted, the whole cherries are placed into plastic barrels, where they remain for 46 hours under anaerobic conditions.

During this stage, microbial activity transforms some of the compounds present in the fruit and contributes to the development of a more intense aromatic profile, with deep fruit expression and greater complexity.

After fermentation, the cherries are moved directly to raised African beds, where they are dried slowly for a period of approximately 25 to 30 days.

This prolonged drying allows for the gradual reduction of the coffee's moisture while the seeds remain inside the fruit, favoring the development of a sweet, expressive, and complex profile.

Once drying is complete, the coffee rests for at least two months before hulling.

This stabilization period allows the beans' internal moisture to balance and contributes to maintaining the consistency and complexity of the final profile.

The result is an extraordinarily expressive cup, where tropical mango notes combine with the fruit intensity of blackberry and grape, accompanied by a smooth texture reminiscent of cream and the citrusy, aromatic freshness of kaffir lime.

Its profile stands out for a combination of ripe fruit, sweetness, vibrant acidity, and an enveloping structure, maintaining the elegance characteristic of Gesha 1931 even with a more intense process.

The presence of kaffir lime provides an especially interesting citrus dimension, balancing the tropical character and dark fruit notes with a fresh and aromatic sensation.

Datura Coffee presents this microlot in an exclusive 100-gram format, offering a different interpretation of Ethiopian Gesha, where anaerobic processing amplifies its fruit expression without losing the variety’s identity.

An opportunity to explore the most intense and tropical side of Gesha Village through a lot that brings together history, biodiversity, precision, and exceptional aromatic complexity.

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.