At Gesha Village Coffee Estate, Adam Overton and Rachel Samuel Overton are using modern farming practices and data analytics to do something we would have thought impossible — make Ethiopia's heirloom varieties and traditional processes even more delicious. They collected the seed for this natural-process Gori Gesha lot in a forest by the same name just a few miles from their farm, where the Arabica species is thought to have first appeared and where coffee still grows wild.
- Country Ethiopia
- Producer Rachel Samuel Overton and Adam Overton
- Region West Omo Zone
- Elevation Range 1909-2069 m
- Processing Method Natural
- Drying Method Raised Bed
- Direct Trade Partner Since 2012
How To Brew
We recommend starting with a 1:18 coffee-to-water ratio, which provides an excellent total extraction level and maximizes flavor pulled out of the ground coffee. For our single origin coffees we recommend a pour over method either on a Chemex, V60 or Kalita Wave on a 5 or 6 grind setting if you are ordering from intelligentsia.com.
Recommended Method Pour Over
Boil Water 205 - 212 F
Weigh Coffee 1g of coffee per 18g of water
Drop In Filter Add filter to equipment
Grind Coffee Grind coffee and add to filter
Add Water Add water in stages
Remove Filter Enjoy your coffee!
Why We're Different
Intelligentsia coffee buyers travel year-round working with a network of farmers. From the farm, coffee arrives at the roasting works in Chicago and Los Angeles, where coffee professionals cup, grade, and release over 50 single-origins and blends annually.
Intelligentsia Direct Trade means partnering with people who obsess about quality as much as we do, and building meaningful relationships with farmers. Today, the Intelligentsia Direct Trade community includes more than 50 partners in 14 countries.
A quarter-century of obsession with quality, more than 15 years of sourcing great coffee the right way, and an authoritative point of view on how to elevate coffee make Intelligentsia a trusted partner on your coffee journey.