Ethiopia: Geisha Village Lot 052, Bench Maji, Block Gaili

Ethiopia: Geisha Village Lot 052, Bench Maji, Block Gaili

100g
$20.50
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Ethiopia: Geisha Village Lot 052, Bench Maji, Block Gaili

Ethiopia: Geisha Village Lot 052, Bench Maji, Block Gaili

Floral, Mixed Berries, Pineapple, Mandarin

Producer Adam Overton, Rachel Samuel
Farm Bench Maji, Block "Gaili", Ethiopia
Method Washed
Varietal Illubabor 1974
R.Profile Light - Best for Filter
$20.50
Next Roast: August 10, 2026
Size
About Producer & Farm

About the Producer

Gesha Village Estate is owned and run by Adam Overton and Rachel Samuel, an American couple who first traveled to Ethiopia in 2007 on a documentary film commission and fell for the country's coffee culture. Rather than head home, they spent several years searching for the right piece of land near the birthplace of Geisha, founding Gesha Village Estate in 2011 and dedicating themselves full-time to reviving and elevating Ethiopia's coffee heritage.

About the Farm

Gesha Village Estate spans 471 hectares in Ethiopia's remote Bench Maji zone, near the Sudanese border and only a short distance from the Gori Gesha forest, the site widely credited as the origin point of the Geisha variety discovered by Panamanian growers in the 1930s. Of the estate's land, 341 hectares are planted with over 730,000 coffee trees, while 27% is set aside for natural forest conservation. Alongside its namesake Geisha, the farm also grows rarer landraces such as this lot's Iribabo (Illubabor) selection, and subdivides the property into named blocks — this lot from "Gaili" block — to track quality and terroir differences lot by lot.

Processing Method

Washed

Ripe cherries are pulped and undergo a dry fermentation of 12 to 18 hours to break down the mucilage, then are thoroughly washed at the estate's own washing station and moved to raised African drying beds. Removing the mucilage before drying produces a clean, bright cup that foregrounds the coffee's natural acidity and the delicate character of the rare 1974 variety.

Brew Guide

How We Brew
•Dripper: Orea V4 Apex (or any flat-bottom dripper)
•Filter: Orea Type G, HiFlux Wave, or another fast-flow paper
•Ratio: 1:16.5 — 15g coffee, 248g water
•Total Brew Time: ~2:00

Pour Timeline:
•0:00 — Pour to 50g, circular
•0:35 — Pour to 120g, center
•1:05 — Pour to 200g, center
•1:35 — Pour to 250g, circular

We brew these slow and even, giving the water time to move gently through the bed to enhanced the complexity.

When to Open & Best Enjoyed

For Filter

Ready to open:
Day 3 — can be aged and remain unopened til Day 34

After opening:
Enjoy within 20 days

Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.

(Note: Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)

Never Too Much Coffee