Gesha Village Oma

Name: Gesha Village Oma
Brand: Chronic.
Price: 40.00 CHF
Availability: InStock

CHF 40.00

Your expert A question about this product?

When does your coffee reveal its full potential?

At Chronic., we roast our coffees every day. We always try to send them out after a short resting period, but sometimes, when demand runs high, they may reach you very fresh.

After roasting, coffee keeps evolving. It gradually releases the carbon dioxide built up during roasting, which lets the cup settle into balance. Notes that are too sharp or pronounced soften, making room for more precision, sweetness and complexity. Letting coffee rest means giving it time to show everything it has.

We recommend resting it for at least 15 days after roasting. For our seasonal and exceptional coffees, the ideal tasting window is usually 3 to 6 weeks after roasting.

The best way to brew it

Some coffees show their aromas best with a particular brewing method, and that's what we recommend here. Of course, feel free to experiment with other methods. We love hearing what you think.

House pick

Origami

In our view, the best way to brew it

Precise profile, expressive cup

See coffees for espresso

Premium alternative

Orea O1

An excellent alternative

Clean, elegant filter brew

See coffees for Orea

Gentle brew

French Press

Another method that brings out good things

Round body, chocolate finish

See coffees for French Press

Gesha Village Oma

Ethiopia - Anaerobic Natural

Origin Ethiopia

Region Oma

Farm Gesha Village

Producer Gesha Village

Variety Geisha

Process Anaerobic and Natural

Altitude 1900-2070 m

Harvest April

Price paid 102.-/kg FOB

Available lot 1 kg

Meet the Producer

GESHAVILLAGE

Gesha Village is first and foremost a story of encounter. In 2007, Rachel Samuel, born in Ethiopia, and Adam Overton arrived in the country to shoot a documentary about its coffee. They never really left. Their path crossed with Willem Boot, a Californian figure in specialty coffee and a Gesha enthusiast, who taught them how to grow and evaluate coffee with total rigor.

For months, they searched for the right land, altitude, rain, a temperate climate. They found it in the west of the country and built the farm from scratch, on untouched land. Today, Gesha Village covers 471 hectares, with more than a quarter left as a preserved area.

Our lot comes from the Oma, one of the farm’s eight plots. Each cherry is tracked there from picking to export, which allows the team to work on its fermentations lot by lot. This one spent 45 hours in a sealed barrel before being naturally dried in full sun.

all about this coffee

ETHIOPIA, OMA

The Gesha Village Oma grows in the West Omoarea, in the far west of Ethiopia, a few kilometres from the border with South Sudan. It’s a remote corner, long untouched by specialty coffee, where ancient forest stretches across the whole horizon from the plateau.

The coffee trees grow there between 1,900 and 2,070 metres, on untouched forest land with brown-red, silty soil. They’re planted in the shade of native trees, in an agroforestry system, and temperatures range from 9 to 30 degrees. The cherries ripen slowly and keep an aromatic density you can taste directly in the cup.

Around the plots, the wildlife has stayed wild: colobus monkeys, buffalo, cheetahs, hyenas. This high-altitude terroir gives the Oma lot its depth, which anaerobic fermentation pushes towards date, raspberry and jasmine.

Quality of our green coffees

Specialty Coffee 80+

Every bean comes from a fair supply chain, with full traceability and exceptional cup quality. Scored above 80 out of 100, our coffees open the door to the prestigious world of specialty coffee.