At Gesha Village Coffee Estate, Adam Overton and Rachel Samuel Overton are reviving rare Ethiopian landrace coffees. Over the past five seasons, we have regularly sourced two of them: Gori Gesha, grown from seed collected on an expedition into a nearby forest where coffee is believed to have first appeared, and 1931 Gesha, named for the year in which it was catalogued by an expedition of British botanists. This is our first release of Gesha Village's Illubabor Forest variety.
- Country Ethiopia
- Producer Adam and Rachel Overton
- Region West Omo
- Elevation Range 2000 m
- Processing Method Washed
- Drying Method raised bed sun-dried
- Harvest Dec-Jan 2019
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 Intelligentsiacoffee.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.