Datura Coffee - Gesha Village Lot 26/E-24 Oma - Ethiopia - Anaerobic Natural

Tasting notes: Mango, blackberry, cream, combava, grape

Lot 26/E-24 is Gesha Village’s anaerobic natural expression from the Oma block in Bench Maji, Ethiopia. The Gesha 1931 trees grow between 1,931 and 2,040 metres. This lot adds a sealed fermentation stage to whole-cherry drying, setting it apart from the estate’s conventional natural selection.

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.

Sorted cherries undergo flotation before fermenting in plastic barrels for 46 hours under anaerobic conditions. They are then transferred to raised African beds for approximately 25 to 30 days of drying, followed by at least two months of rest before milling. Datura’s tasting card lists mango, blackberry, cream, combava and grape. The combination joins tropical fruit, dark berries and an aromatic citrus reference with a creamy note. It is a distinctive way to compare fermentation choices within Oma while keeping the variety, estate and growing elevation closely aligned.

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