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The Village

Exploring Gesha

The Village

Exploring Gesha

Once we located our ideal piece of land in Bench Maji on which we could build Gesha Village, we planted coffee trees, relying not just on the Gori Gesha seeds we harvested from the nearby forest, but several other local varieties.

Coffee varieties

We are currently growing a few carefully chosen coffee varieties at Gesha Village Coffee Estate:

Original Gesha

These seeds were gathered from the Gori Gesha coffee forest, located 20 kilometers from our farm. Through historic expedition research and genetic testing, this location in Gori Gesha has been determined to be the collection site of the Panamanian Geisha.

We have two varieties from this site, named after the expedition when the coffee was discovered:

Gesha 1931

This is a selection made from the diverse forest population that closely resembles the Panamanian Geisha. This selection was made by looking at the plant morphology, bean shape and size, as well as its cup profile.

Gori Gesha

This original heirloom variety replicates the genetic diversity within the Gori Gesha forest. These seeds were harvested in 2011 through our own expedition. Donec ullamcorper nulla non fringilla.

Additionally, we have one cultivar from the research center in Ethiopia:

Illubabor Forest

The selection for this disease-resistant variety was made from an expedition to the Illubabor coffee forest in 1974.

Traceability

The farm is divided into 8 blocks:

Block name: Bangi
Hectare: 54
Elevation: 1911 – 2001 m
Variety:  Gori Gesha
Block name: Oma
Hectare: 67.6
Elevation: 1931 – 2040 m
Variety: Gesha 1931
Block name: Surma
Hectare: 45.9
Elevation: 1909 – 2063 m
Variety: Gesha 1931
Block name: Shewa –Jibabu
Hectare: 48.5
Elevation: 1973 – 2069 m
Variety: Gori Gesha
Block name: Shaya
Hectare: 36.5
Elevation: 1926 – 2069 m
Variety: Gori Gesha
Block name: Gaylee
Hectare: 34.8
Elevation: 1916 – 1982 m
Variety: Illubabor Forest
Block name: Narsha
Hectare: 5.3
Elevation: 1963 – 1977m
Variety: Gesha 1931
Block name: Dimma
Hectare: 28.7
Elevation: 1966 – 2019 m
Variety: Illubabor Forest

We have divided Gesha Village into eight sub-farms—which we refer to as blocks—where we track the production of our three varieties, as well as experiment with different approaches to processing and fermentation. Cherries picked from each block are tagged to indicate their origin, and through a tracking system we developed in-house, we follow their journey all the way from the mill to export.

To learn about our quality assurance protocols, please watch here:

Sales & Product Inquiries

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Farm area Hectares Elevation Variety Flavor profile Block description
Bangi 54 1,911-2,001m Gori Gesha Expressive aromas of honeysuckle and spices. Intense flavors of dark chocolate and spices infused with notes of Mexican mole, red fruit, black tea, molasses and black currant The neighborhood east of the farm called ‘Bangi-Chichuru,’ where the majority of our workers come from
Dimma 28.7 1,966-2,019m Illubabor
Forest
A lively flavor profile of coffee blossom, stone fruit, with a pointed acidity and refreshing citrus aftertaste Named after the famous gold-mining town of Dimma, which lies toward the north of the farm
Gaylee 34.8 1,916-1,982m Illubabor
Forest
A tightly knit flavor profile of fruits and spices, intense sweetness of marzipan, lemongrass, hibiscus, infused with floral notes of jasmine, and the sweetness of stone fruit The southeast-facing kebele (neighborhood) adjacent to the farm, officially named ‘Gaylee-Gesha,’ where Gesha Village’s source of water comes from, the Yetgordon river
Oma 67.6 1,931-2,040m Gesha 1931 Exotic aromas of tea rose, with the profound scent of jasmine. Delicate flavors of peach, apricot, candied fruit, melon, satsuma mandarin supported by a honey sweetness Named after the respected and loved religious leader of the Meanit people
Narsha 5.3 1,963-1,977m Gesha 1931 Honeysuckle, yellow fruit, lime, dark chocolate, peach, apricot, rose, with a clean piquant acidity, and a lingering aftertaste of bergamot This is the smallest farm block. Located in the southern area of the farm, it’s named after an indigenous tree that is prolific in the area
Surma 45.9 1,909-2,063m Gesha 1931 Soft and perfumed. Jasmine, Damascus rose, strawberry, ripe watermelon, red apple, and delicate spices Featuring breathtaking views of the valley below, this farm block is named after the pastoralist ethnic group, the Surma, who inhabit the lowlands toward the southwest
Shewa-
Jibabu
48.5 1,973-2,069m Gori Gesha Flavors laced with spices, strawberry, ripe peach, papaya, floral, dark chocolate, tamarind, orange, and bergamot Facing north, this block is named after a mountain and kebele (neighborhood) adjacent to the farm, where many of our workers come from
Shaya 36.5 1,926-2,069m Gori Gesha Delicate aromas of jasmine, bergamot, and orange. Deep flavors of dark chocolate, tangerine juice, Bing cherries, molasses, Meyer lemon,
berries, with the sweetness of red apple
Named after the tribal leader of the Meanit people who governs, advises and works with the community

Processing Types

We use several processing methods at Gesha Village Coffee Estate to bring out
the optimal flavor from our cherries. Our methods are:

Washed

This process uses the mechanical demucilager to scrub away the mucilage from the coffee cherries. The coffee then undergoes full wet fermentation, where it’s soaked for 12 to 36 hours and then channel-washed. The coffee is then shade-dried for two to three days until it reaches 30 percent moisture content, then it is sun-dried on raised African beds to 11 percent moisture. The coffee undergoes 12 to 19 total drying days in this process.

Natural

In this process, the coffee is sun-dried with the whole coffee cherry intact in thin layers on raised African beds. A parabolic plastic cover is used in the evening for increased air-flow to the coffee. The coffee undergoes 18 to 30 total drying days in the natural process.

Honey

In this type of processing, the skin of the fresh cherry is physically removed by a pulper machine without the addition of water, as with fully washed processing. After pulping, the coffee bypasses the demucilager to retain its mucilage. The coffee is then dried until it reaches 11 percent moisture content.

Plantation Facts

Harvest: Early October to
mid-January
Location: Southwestern Ethiopia,
Bench Maji zone
Land: Total farm area of 471 hectares, 320 hectares
planted with coffee
Elevation: 1,909-2,069 meters above sea level
Total trees: 700,000
Preservation area: 27%
Shade: Agroforestry system with a mix of indigenous shade tree varieties
Soil: Virgin forest, brown-red loamy soil
Temperature: 9-30˚C
Wildlife: Variety of birds, wild boar, deer, cheetah, buffalo, lion, colobus monkey, hyena, porcupine, rabbit, and other endemic species

Taste & Flavor

Our Varieties

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Auction

Offering Our Very Finest Lots

View Results
  • Repost @mako_coffee_time
・・・
.
.
エチオピア🇪🇹
ゲシャビレッジ農園  マイクロロット
.
⚫︎ゲシャ(ゲイシャ種)発祥の地、天然原生種
⚫︎単一農園の特定区画
⚫︎ノンブレンドのナチュラル
.
これらのキーワードを聞くだけで
この珈琲の持つストーリー性を感じられます
.
少し紐解きますと
.
ゲシャ種(ゲイシャ)は
"ゴリゲシャの森"  Gori Gesha Forest と呼ばれる
エチオピア南西部ベンチマジ区のジャングルに天然で樹生しています
.
ゲイシャと云えばパナマですが
.
1930年代にこの地から採取されたゲシャ種はコスタリカのコーヒー研究所に持ち込まれました
.
後にコスタリカからパナマなど中米に移植され、品種改良を重ねて今日に至る事がDNA鑑定で判明しています
.
ゲシャビレッジ農園はゴリゲシャの森から20kmに位置しゲシャ原生種を移植栽培する為に開拓されました
.
ゼロから切り開いた8区画からなる標高2000m級の農園で、現地の先住民メアニットの人々と共生しながら運営されています
.
ゴリゲシャの森から採取されたゲシャは6種あり選別後原生種2種と他種1種を現在栽培しています
.
【G31】Gesha1931
現在のパナマゲイシャに酷似した品種
.
【GG】Gori Gesha2011 
ゴリゲシャの森の遺伝子多様性を反映した品種
.
【IF】Illubabor Forest1974
1974年にイルバボアの森にて採取され改良されたエチオピアのリサーチセンターの耐病性品種
.
今回のマイクロロットは
区画  Bangi区画のみ(Gori Gasha区画)
品種 GG  Gori Gesha 2011原生種
精製 ナチュラル、アフリカンベッド
ロースト ミディアム
.
ゲシャ特有の花蜜の香り
甘みを引き立てるフルーティな酸味は
酸味を避ける人にも受け入れられます
.
美味しい苺の酸味で甘みが引き立つように
エチオピアゲシャは香りと甘みの芳醇さで
意識せずに酸味を味わってしまうでしょう
.
香り ◆◆◆◆◆ 花、蜜
甘み ◆◆◆◆◇ ナッツ
酸味 ◆◆◆◆◇ 林檎、オレンジ
コク ◆◆◆◇◇ ミルク
ビター ◆◇◇◇◇ カカオ
.
.
#マイクロロット 
#原生種 
#ミクロクリマ 
#ゲシャ 
#gorigesha 
#gesha 
#中珈琲 
#あたるコーヒー 
#町田 
#specialtycoffee
  • Since 2017, Gesha Village has offered our very best quality, most prized lots of coffee via the Gesha Village Coffee Auction, which has attracted participating coffee buyers from Asia, Australia, Europe, and the United States of America. For 2019, the Gesha Village Coffee Auction is now known as Pride of Gesha. 
Why the name change? “Pride” is a rich, meaningful word that captures many of our feelings about cultivating world-class Gesha coffee. This coffee is our pride and joy—we built our 400-hectare estate from the ground up with the sole purpose of growing amazing coffee and sharing it with the world. Now that we’ve achieved this auspicious goal, we’re so proud of the resulting coffee. 
On June 4, 2019, we invite coffee buyers from around the globe to take part in our auction and experience the best Gesha the world has to offer—the Pride of Gesha. 
#prideofgesha
#geshavillage
  • #Repost @joachimmorceau
・・・ @cuppingroomhk @origami_cup @geshavillage #cuppingroom #cuppingroomhk #origamidripper #geshavillage #gesha #geisha #hongkongcoffee #origamicup
  • Rachel was honored to be part of this group of dynamic women participating on the SCA panel "East Africa Quality Innovation".
  • Congrats to Michael Harris Conlin of the Philippines for qualifying for the barista semi finals. Good luck!
  • Chris Kwong representing Honk Kong in the Brewers Cup using Gesha Village natural. 
#geshavillage
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