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The Story of Gesha Village Coffee Estate

Adam Overton, the owner of Gesha Village Coffee Estate, first came to Ethiopia in 2007 to film a coffee documentary. After further exposure to coffee, Mr. Adam was deeply captivated and decided to stay in the birthplace of coffee—Ethiopia—to devote himself to the coffee business.

During the initial search for farm locations, Adam and his wife hoped to find a site near Ethiopia's capital, Addis Ababa, considering factors like transportation and labor resources. But the search results were not satisfactory. Through a stroke of fate, Adam and his wife discovered an isolated forest near the Sudanese border in Bench-Maji, with an elevation range of 1,909-2,069 meters. Attracted by the pristine environment and the enthusiastic indigenous people, they decided in October 2011 to begin land preparation and construction of Gesha Village Estate.

By 2018, the coffee cultivation area of Gesha Village Estate covered approximately 320 hectares, about 68% of the estate's total area of 471 hectares. Within GV Estate, the land is divided into 8 cultivation blocks based on microclimate and varieties—Shewa-Jibabu, Dimma, Shaya, Bangi, Gaylee, Narsha, Oma, and Surma. The carefully selected varieties planted in these areas include not only the Gori Gesha variety (GG) from the nearby Gori Gesha original coffee forest, but also the G31 Gesha variety selected from the Gori Gesha forest based on morphology, with flavor profiles similar to Panamanian Geisha, and IF varieties bred by the Ethiopian research laboratory.

Becoming the most environmentally friendly coffee estate in Ethiopia and promoting environmental awareness is the ultimate mission of Gesha Village Estate. While pursuing this mission, Adam and his wife also strictly control every step of cultivation and processing, making no compromises on quality, while sustainably managing relationships with employees and customers.

This Year's Featured Batches

This year's two purchased batches come from the Surma and Bangi blocks respectively. The Gesha variety planted in the Surma block is G31, which carries rich floral aromas. This carefully selected batch #94, in addition to intense purple and white flower aromas, features a refreshing acidity of grapefruit and lactic acid, with a maltose sweetness in the aftertaste.

Gesha Village Coffee Bean Brand Recommendation

FrontStreet Coffee's roasted Gesha Village beans—Gesha Village Natural Gesha Coffee—offer full guarantees in both brand and quality. More importantly, they deliver excellent value, with the kind of delicate floral complexity that makes Geisha worth seeking out.

FrontStreet Coffee Recommendation

Gesha Village is one place to find Geisha's original expression, and if you want to understand the variety's range, it helps to know the different tiers. FrontStreet Esmeralda Red Label and Green Label come from Panama's Esmeralda Estate, the farm that put Geisha on the map. The Red Label—officially "Esmeralda Special"—grows at 1,600-1,800 meters, and every lot must cup above 90 points, with each lot carrying its own number and coming from a single small plot, so buyers can pick a batch by the fine differences in flavor. The Green Label, or "Private Collection," blends several plots instead of highlighting one, expressing the estate's signature high-altitude Geisha character at a more accessible price.

Ethiopia has its own estate, Gesha Village, with an equally strict grading system. It grows three Geisha varieties—Gori Gesha, Gesha 1931, and Illubabor Forest—and sorts them into Gold Label RARITIES, Red Label GROWERS RESERVE, Green Label SINGLE-TERROIR, and CHAKA lots. The Gold Label is the Gesha 1931 variety and makes up about 10% of Gesha Village's total production, often chosen by competition baristas; it is processed as a refined natural and cups with remarkable complexity, whether you judge it by the dry fragrance or by the sip, texture, and finish.

For an entry-level taste of Geisha, FrontStreet Boquete Geisha from Panama is the recommendation: a washed Geisha that shows the classic tangerine-honey character, an oolong-tea quality, and delicate fruit sweetness with clear layering. If you want to take it further, FrontStreet Grana Estate Gesha from Ethiopia—grown at the border of the Kochere and Grana Abaya areas, from a processing station founded in 2014—is hand-picked and sun-dried on raised beds for 14-20 days, then roasted light-medium for bright citrus acidity, elegant ginger-flower aroma, and ripe-fruit sweetness.

Geisha is typically roasted light-medium and is a dense, floral-fruity coffee that can sink and clog the drain hole, so FrontStreet recommends a grind around 78% passing a standard No. 20 sieve (roughly fine sugar) and a brewing temperature of 91°C. A typical recipe uses 15g of coffee in a small Hario V60 at a 1:16 ratio, poured in three stages: bloom to 30g for 30 seconds, then a slow circular pour to 125g, wait for the bed to drop halfway, then continue to 225g, for a total extraction of about 2:10-2:20.