ETHIOPIA Gesha Village Coffee Estate Auction Lot GVA.02: Gori Gesha GVA 2 Natural Bang (1pc) - Medium Light Roast

ETHIOPIA Gesha Village Coffee Estate Auction Lot GVA.02: Gori Gesha GVA 2 Natural Bang (1pc) - Medium Light Roast

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ETHIOPIA Gesha Village Coffee Estate Auction Lot GVA.02: Gori Gesha GVA 2 Natural Bang 

Medium Light Roast

Direct from Gesha village, the OG of Geisha coffee

Only a few coffee estates in the world are able to organize their own coffee bidding auctions. The most famous few include Panama's La Esmeralda, Guatemala's Incht, Brazil's Daterra and Nicaragua's Mierisch, and Ethiopia's Gesha village. The owner of Gesha village, Adam Overton, arrived at Ethiopia in 2007 to film a coffee documentary. Upon gaining a further understanding about coffee, Adam was deeply mesmerized by coffee and decided to stay in Ethiopia, the birthplace of coffee, and devoted himself to the coffee business.


Adam and his wife chanced upon Bench-Maji, a secluded forest that is located near the border of Sudan and has an altitude that is between 1,900 to 2,100 metres. In the October of 2011, the entire area was reconstructed into Gesha village. In 2015, Gesha village had its first harvest. Due to popular demand from many, the first international bidding auction was held on 31 May 2017 under the assistance of Willem Boot. The winning bid was at $85USD/lb, shattering the bidding record for African coffee beans. The Gesha village is split into 8 different cultivation plots based on the differing microclimates and types of coffee - Shewa-Jibabu, Dimma, Shaya, Bagi, Gaylee, Narsha, Oma, Surma. The types of coffee cultivated in the area are carefully selected; they include the Gori Geisha coffee from the neighboring Gori Gesha primeval coffee forest, Gesha 1931 coffee that is similar in taste to Panama's Geisha coffee, and IF coffee which was developed from Ethiopian labs.


Environmental protection is the ultimate mission of Gesha village. While pursuing this mission, Adam and his wife still uphold high standards in the cultivation and processing methods, by running their own water-processing factories and laboratories. This ensures that the quality of their coffee will never be compromised. They are also determined in building long-lasting relationships with both employees and clients.


Dry aroma: Pineapple, Orange, Peach, Longan honey, Tangerine

Wet aroma: Jasmine, Apricot, Rum, Malted candy

Slurping: Floral scent, Berries, Passionfruit, Delicate honey sweetness in its base note

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