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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.


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:

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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
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
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
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:


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.


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.


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
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

Explore Now


Offering Our Very Finest Lots

View Results
  • Repost @cuppingroomhk 🙌🏻🙌🏻 Huge congratulations to Gu Donghwan of CBSC for winning 🥈 2nd Place in the 2020 Korea National Barista Championships!
We are so thrilled that he chose to work with us and the amazing coffees of Gesha Village for a second year in a row.
Last year he won 🥉 3rd Place using a natural G31 from Oma Block, and this year he used something truly exceptional — an experimental lot from Adam! Stay tuned to find out more...!
⚡️⚡️#brewlikeachamp #cuppingroomhk #cuppingroomcoffeeroasters #roastedinhongkong @geshavillage 
#Repost @blackwaterissue with @get_repost
2020 #KNBC 파이널리스트 구동환 #바리스타 @cbsc_official 소속 -
@geshavillage 의 게샤1931 품종의 커피를 사용한 구동환 바리스타는 보졸레 누보를 연상시키는 창작 메뉴를 선보였네요 🙃
  • Repost @intelligentsiacoffee 
The ultimate geisha bundle is here: Ethiopia Gesha Village 1931 vs. Colombia Geisha COE #1.  We’ve brought together two of the most fascinating and delicious geisha lots we’ve tasted and bundled them together so you can experience geisha at its most elegant and taste the specific differences in character that derive from the places they were grown! Tap to shop.
  • Repost @pksywonderwoman .
Gesha Village Innovators Reserve #4
Pride of Gesha Auction 2019
Dimma Illubabor Forest
Bench maji zone , Ethiopia
Carbonic Maceretion Honey
by Coffee BeanProject Roasters
먼저 알아보고 마신 후기.실험적인 프로세싱을 한 커피들을 모아두고 옥션 진행. 허니프로세싱에서 점약질 남긴 상태서 탄산침용...커피체리를 탄산침용 이라니. 그래서 어쩐지 게이샤 품종의 그 티피컬한 산미 캐릭터가 엄청 절제되 안정적인 그리고 마치 기분 좋은 설탕차같은 맛이었다. 에티오피아 맞어? 하다가도 고소한 견과류 그리고 꿀물 느낌였는데, 테트라 드리퍼로 추출한 컵노트는 그리하여 아몬드, 꿀물, 수정과, 사쿠랑보차, 약간의 애플파이 느낌. 집에서 주로 쓰는 하리오로 내려마시면 또 다르려나 싶다가도. 탄산침용은, 매우 놀랍다. 아이스로 마시고프나 이제 가을이라, 뜨겁게 마시는 습관을 좋은 게이샤 커피와 함께🙏🏻
Photo @pksyis
Coffee bean @beanproject
#빈프로젝트 #게이샤 #게이샤옥션 #개이샤빌리지 #탄산침용 #허니프로세싱 #맛스타그램 #사쿠랑보 #과일차 #꿀물 #아몬드 #맛스타그램 #홈카페 #바리스타 #커피 #브루잉 #coffee #geshavillage #geshavillageinnovatorsreserve #dimmaillubaborforest #carbonicmaceretionhoney #photo #photography #barista #homecafe #コーヒー #お家カフェ #ドリップコーヒー #バリスタ
  • Repost @jbccoffeeroasters 
New! Introducing our Dynamic Duo. Gesha Village Coffee two ways. Same coffee (Gesha 1931 varietal), one washed-one natural process. Roasting Nov 7. A coffee experience not to be missed! These coffees are 🔥🔥🔥. #geshavillage  #geshacoffee #experiencefinecoffee #madisonwi
  • Repost @glitch_coffee 
We’ve got those beautiful Geshas super limited form @geshavillage 
Stay there, we will release them soon soon. 
Lot GVA.INV6もございます。
  • Repost @neroscuro_coffee 💥 🚨 🌟 
GESHA VILLAGE Surma lot #37 natural - Bench Maji, Ethiopia.
In the far western reaches of Ethiopia, close to the South Sudanese border, lie the wildly sprouting jungles of Bench Maji zone. It’s a place of stunning natural beauty, wherefrom a high-extending plateau one can take in the expanse of the Gori Gesha forest. Here, the Panamanian Geisha coffee varietal was discovered in the 1930s. This breathtaking landscape is home to Gesha Village Coffee Estate.
Gesha Village has been divided into eight blocks. The Lot #37 comes from the Surma block, named after the pastoralist ethnic group, the Surma, who inhabit the lowlands toward the southwest. At about 2000m above the sea level, the Gesha 1931 varietal is grown. The lot has been prepared according to the natural process. After selective hand-picking, the cherries were sun-dried in thin layers on raised African beds for 30 days, until a 10% residual moisture was reached. The cherries were then dry milled through a staged process: parchment removal, destoning, bean grading, gravity separation, optical color sorting, and others.
But the end result is what matters more: in the cup, this coffee is delicate, perfumed and sweet, with notes of peach, apricot, Damascus rose, and candied citrus.
#geshavillage #geshavillagecoffeeestate #geshacoffee
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