Introduction:Geisha, as a legendary variety in specialty coffee, actually originates from Ethiopia. This article takes an in-depth look at Gesha Village, exploring how this estate, established by the Overton couple in the Bench-Maji region, has developed a rigorous quality control system and unique sun-drying processing methods starting from wild Geisha. We’ll provide a detailed analysis of the growing region, green bean characteristics, natural processing details, as well as recommended roast and pour over parameters for the Gesha Gori landrace — helping you fully appreciate the charm of this top-tier coffee.
Geisha has long been a star in the specialty coffee world, but its place of origin remains little known — it is, in fact, Ethiopia. Gesha Village, located in the Bench-Maji region, was established by documentary filmmaker Adam Overton and his photographer wife Rachel Samuel. While filming a coffee documentary for the Ethiopian government, they rediscovered wild Geisha in the Gera Coffee Forest and went on to build the estate from scratch. This is not only the birthplace of the legendary Geisha variety, but also a place where rigorous management and innovative processing methods perfectly showcase its flavors.
In 2007, the Overtons, then documentary producers, arrived in Ethiopia. Their journey eventually led them into the Gera Forest in Bench-Maji, sparking a strong interest in the country’s coffee potential. In 2009, after meeting renowned mule farm owner and Best of Panama judge Willem Boot, they decided to return to Ethiopia to seek the original form of Geisha. After multiple explorations, they finally settled in the Bench-Maji region in southwestern Ethiopia, near the South Sudan border — an area that includes several regions referred to as Gesha Village and is believed to be the most likely place to find the original Geisha.
When they first arrived in 2011, the site of what is now Gesha Village was still barren land. Adam, along with Willem Boot, explored the surrounding forests and discovered a variety of wild tree species in the dense Gori Gesha Forest, the most exciting of which was wild Geisha. It was later confirmed that this was indeed the original discovery site of the Geisha variety. They collected seeds, carefully selected them, and brought them back for planting. About 12 miles from the Gori Gesha Forest, they established the 475-hectare Gesha Village Coffee Estate.
Starting in 2011, Gesha Village gradually expanded its planting areas, reaching approximately 320 hectares by 2017. The estate is divided into 8 major blocks, each further subdivided into more specific sections to enable precise management of flavor profiles across different plots. In fact, the differences in coffee produced across various plots at Gesha Village can be as distinct as those between different estates — which is why batch management is so crucial.
In terms of processing, Gesha Village employs a rigorous natural (sun-dried) method. From the start of harvesting, only fully ripe coffee cherries are picked — those that have fallen to the ground or are damaged are not used. After harvest, the cherries are initially dried in the shade to avoid the shells becoming too brittle and cracking due to direct sunlight. On the drying beds, insect-damaged beans and those with abnormal coloration are further sorted out to ensure that only the highest-quality fruits proceed to the next stage.
This Gesha Gori landrace, grown at high altitudes of 1900–2100 meters, boasts bright and complex floral and fruity aromas. The green beans are slightly smaller than typical Panamanian Geisha, and the naturally processed beans exhibit a warm, yellowish-green hue with grassy, peach, and berry notes, along with a faintly unique creamy sweetness reminiscent of oolong tea. These layered aromas are the result of the combined effects of sun-drying and high-altitude cultivation.
For roasting recommendations, this bean is best suited for a light roast to preserve its delicate floral notes and fruity acidity. Due to its small bean size and higher density, it’s important to ensure even heat distribution during roasting. The suggested charge temperature is around 200°C, starting with a low initial heat of about 140°C and maintaining a slower ramp-up rate. First crack typically begins around 7’43”, at which point the heat should be reduced and the air vent opened wider. Development after first crack lasts about 1’20”, with dropping at 193°C to fully highlight its floral and fruity tones and sweet layered profile.
For brewing, pour over or siphon methods are recommended. For pour over, suggest a grind size of 3.5 (similar to Japanese Fuji R440), with water temperature controlled at 89–91°C and a water-to-coffee ratio of about 1:15. For example, using a V60 filter, start with a 30-second bloom using 35 grams of water, then pour up to 100 ml and pause, followed by a slow pour to 225 ml. Fractional extraction better highlights citrus, tropical fruit, and berry flavors. If using a French press, opt for a slightly coarser grind (3.5–4) and water at 92°C; the AeroPress works well with a 2.5 grind at 88°C to bring out a round, full body and a bright finish.
Overall, this Ethiopian Gesha Village Gesha Gori landrace natural-processed coffee, with its unique regional background, meticulous processing, and richly layered floral-fruity aroma paired with a full body, stands out as one of the must-try specialty coffees for coffee enthusiasts. Whether for daily tasting or deeper exploration of coffee terroir, it offers an unforgettable flavor experience.
The above content is compiled by CoffeeHunters, a coffee news website.
