Datura Coffee - Gesha Village Lot 26/136 Oma - Ethiopia - Honey

Tasting notes: Lavender, mandarin, jasmine, peach, rose

Lot 26/136 presents the honey-processed side of Gesha Village’s Oma block. This Gesha 1931 grows between 1,931 and 2,040 metres in Ethiopia’s Bench Maji region. Honey processing keeps the sticky mucilage on the seed after pulping, providing a different preparation from both the washed and whole-cherry natural Oma lots.

Gesha Village was developed by Rachel Samuel and Adam Overton following their exploration of Ethiopia’s coffee heritage. The estate combines cultivation with native forest conservation and research into Gesha genetics. Its Gesha 1931 selection connects these coffees to the variety’s Ethiopian origins.

The cherries are sorted and pulped with their mucilage retained. Drying begins with three days in direct sunlight, then continues under shade for a total of 15 to 18 days. The coffee rests for at least three months before milling. Datura’s notes are lavender, mandarin, jasmine, peach and rose: a notably floral set of descriptors with citrus and stone fruit. This lot is an appealing option for comparing the role of mucilage and drying within Gesha Village, alongside the estate’s washed and natural preparations.

Quantity:	100g	Origin:	Ethiopia
Region:	Bench Maji	Farm:	Gesha Village Oma block
Process:	Honey	Variety:	Gesha 1931
Altitude:	1931-2040 m	Roast level:	Light
Brew method:	Filter & Espresso	Roast date:	October 21, 2026