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Gesha Village Coffee - Lot 77, Oma Block

Ethiopia, Gesha Village, 2017 Auction Lot 77, natural process.

Tasting Notes

Dry aroma: grapefruit.

The first sip tastes like grapefruit juice with the peel in it - then, just a hint of banana fruit aroma.

As the cup cools slightly, more lime and pineapple acidity emerges, drawing out maple sweetness.

Refreshingly crisp yet carrying ester notes - drupe fruit, the taste of fruit pits.

A sip of water in between, and the cocoa aroma lingers longer in the aftertaste, turning sweeter.

Once fully cooled, lemon and pear grow pronounced, and the finish is a long, lingering brown sugar.

The Story of Gesha Village

At an extreme altitude of 1900-2100 meters, with abundant rainfall, gentle temperature patterns, and rich, untouched primary forest soil, the land sits inside a coffee-growing ecosystem that has existed for ages, among ancient coffee trees. After three years of searching, the founders finally found their footing on this dreamland and gave it a simple name: Gesha Village Coffee Estate.

Almost simultaneously came a breakthrough in the hunt for a suitable Gesha variety. Willem Boot and Adam discovered wild Gesha trees remarkably similar in form to Panamanian Gesha in a primary forest not far from the estate - the cherries and branch growth patterns were strikingly comparable. The trees grew in deep shade, in dense clusters of thousands of shrubs, and when the flowers bloomed the air filled with an almost unbelievably strong jasmine fragrance. Willem Boot recalled it as "being in paradise."

Today Adam's Gesha Village Coffee Estate covers 300 hectares, with another 50 hectares to be added the following year. They plant the Gesha varieties found in the nearby forests and beyond, keeping planting density to only 2000 trees per hectare. In the estate's first three years they planted 30,000 shade trees - promoting better coffee growth while preserving rich biodiversity, letting native Gesha grow freely among them. Processing includes both washed and natural; the washed lots run through environmentally friendly Penagos washers.

In 2015, Gesha Village Ethiopia harvested its first crop. With hearts in their throats, the team brought the first processed green beans to Willem Boot for cupping - and the result turned out to be the best cup Willem Boot had tasted all year.

In 1931, a Gesha seed was carried out of Ethiopia, blossomed and fruited in a foreign land, and became world-famous. Eighty-five years later, a documentary director with a dream rediscovered this Gesha's homeland - and the world now has the chance to know Gesha returned to Ethiopia.

Recommended Gesha Village Coffee Beans

FrontStreet Coffee's roasted Gesha Village Natural Gesha carries full guarantees of brand and quality - and remarkable value: a 100g package costs 150 yuan. At 15g per pour-over cup, one package brews 6 cups, or about 25 yuan each - against cafe prices that often run to hundreds of yuan for a Gesha cup.

FrontStreet Coffee Recommendation

Once you have tasted Gesha at its origin, it is worth knowing the wider family. Gesha's fame rests on its unique florals and superb sweet-sour balance, but low yields, weak disease resistance, and demanding cultivation keep prices climbing - so it pays to know the different Geshas and their value for money.

• FrontStreet Gesha Village Gold Label - the Gesha 1931 variety, just 10% of the estate's production and its top non-auction coffee, often chosen by baristas for international competitions. FrontStreet's Gold Label lot is meticulously natural processed, with complex, layered flavors from the unique dry aroma through to the finish.
• FrontStreet Gesha Village Red Label - Gori Gesha variety, about 15% of production, cupping 88 points or higher on the SCA 100-point scale. Part of the estate's single-terroir series, with full traceability for every lot number: farm block, variety, and processing date.
• FrontStreet Boquete Gesha (Panama) - the entry-level Gesha for newcomers who want to taste the legend at a friendly price: the classic orange-blossom sweetness, oolong-tea texture, delicate fruit acidity, and clearly layered cup of high-quality Panamanian Gesha.

Brew any of them pour-over at a 1:15 to 1:16 ratio with water around 91 degrees C, a slightly coarse fine-caster grind, and a three-pour build - then let the cup cool gradually, the way the tasting notes above describe, and the full story of this variety will unfold in the glass.