One Time Purchase -- a singular purchase that is not tied to a subscription (shipping rates apply) Subscribe It Your Way -- our newest subscription model that allows you the most customization (shipping is free) 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. __________________________________________________________________________ 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

One Time Purchase -- a singular purchase that is not tied to a subscription (shipping rates apply) Subscribe It Your Way -- our newest subscription model that allows you the most customization (shipping is free) 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. __________________________________________________________________________ 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