How Does Gesha Village Grade the Geisha Coffee Variety?

Gesha Village Coffee Estate in Ethiopia's Bench Maji region is the original collection site of the wild geisha coffee variety. In 2011 owner Adam, working with consultant Willem Boot, traced wild geisha trees in the Gori Gesha forest and confirmed the site through genetic testing. The estate grows three lines: Gori Gesha, Gesha 1931 and Illubabor Forest.

To keep quality consistent, the estate uses a five-tier grading system of Auction, Gold, Red, Green and Chaka. Each grade differs in production share, traceability data and cupping performance, and plots are divided by microclimate across the farm. That structure gives buyers a clear reference when comparing lots of this geisha coffe variety.

Located in the Bench Maji region of Ethiopia, Gesha Village Coffee Estate is the original collection site of the wild Geisha variety and one of the most prominent estates in today's specialty coffee world. Estate owner Adam divided the farm into multiple plots with distinct microclimates and established a five-tier grading system: Auction, Gold, Red, Green, and Chaka. This article will start with the estate's history, plot distribution, and variety composition, then analyze each grade of Geisha in terms of production share, traceability information, flavor characteristics, and cupping performance. It also includes a brewing demonstration from Front Street Coffee's store to help coffee enthusiasts fully understand this grading logic and provide a reference for purchasing and brewing.

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In 2011, Adam, led by consultant Willem Boot, ventured deep into the dense forest near the estate to explore. In that jungle, surrounded by layers of thick forest, many wild tree species were hidden, and the most exciting discovery was wild Geisha. Only afterward did they realize that this was the Gori Gesha forest—the original discovery site of the Geisha coffee variety.

The two collected seeds from native Geisha plants, carefully selected them, and sent them to a professional laboratory for genetic testing, which ultimately confirmed that this place was the original collection site of the Panama Geisha variety. They then observed the plant morphology of the coffee trees, the appearance and size of the beans, and combined cupping performance to select the Geisha lines closest to today's Panama Geisha, and began raising seedlings. From then on, the legend of Gesha Village Coffee Estate began on this land in Ethiopia.

Gesha Village is located in a high-altitude area with abundant rainfall. Its temperate climate and various key natural conditions are all conducive to producing high-quality coffee. However, unlike many estates in Panama, Gesha Village cultivates three Geisha varieties: Gori Gesha, Gesha 1931, and Illubabor Forest. In addition, to ensure stable product quality, estate owner Adam established a strict grading system, dividing Geisha into Gold, Red, Green, CHAKA, and Auction grades.

From the estate owner's plot planning, the western part of Gesha Village is generally at higher elevations, especially the three plots OMA, SURMA, and SHEWA-JIBABU, which range from 1,900 to 2,069 meters, with SHEWA-JIBABU having the highest average elevation. The southern side of the estate has a greater shade ratio, while the northern side has longer sunlight hours. Among all eight plots, Adam matched each plot with the most suitable variety based on microclimate differences such as elevation, soil conditions, and shade conditions, with the aim of allowing each plot to present its own unique flavor profile.

Gesha Village Auction lots account for only 3.7% of total annual production. The green bean information is fully traceable, and the flavor is outstanding and complex. These are the top-tier lots selected through multiple rounds of rigorous screening, and buyers can only obtain them through Gesha Village Coffee Estate's global auction channel.

Gesha Village Gold Geisha (RARITIES) is a lot often purchased by competitors in various competitions and roasters with high quality requirements, accounting for about 10% of the estate's annual production, with detailed traceability information. The Gold lot Geisha purchased by Front Street presents a complex and rich flavor. During cupping, one can fully feel the charm of this lot. Whether it is the distinctiveness of the dry aroma or the flavor and mouthfeel and finish when slurping, it is memorable and leaves a lasting impression.

Front Street Coffee (FrontStreet Coffee): Ethiopia Gesha Village Coffee Estate Gold Geisha

Region: Ethiopia Bench Maji

Estate: Gesha Village Coffee Estate Oma Plot

Altitude: 1,900-2,040 meters

Variety: Gesha 1931

Processing Method: Natural

Flavor: Citrus, Berries, Cream, Caramel, Melon, Honey

Unlike the Gold grade, Gesha Village Red (GROWERS RESERVE) accounts for 15% of total annual production. It uses the Gori Gesha variety and is a high-quality Geisha coffee with an SCA cupping score of 88 or above. Although the flavor intensity and complexity are not as great as the Gold and Auction lots, Red also has a very classic Gesha Village flavor profile. Front Street believes this is a Geisha lot with very high cost performance and worth buying for Geisha enthusiasts.

Ethiopia Front Street Gesha Village Coffee Estate Red Geisha

Region: Ethiopia Bench Maji

Estate: Gesha Village Coffee Estate Shewa-Jibabu Plot

Altitude: 1,973-2,069 meters

Variety: Gori Gesha

Processing Method: Natural

Flavor: Lemon, Plum, Citrus, Tropical Fruits, Floral Tea

The Gesha Village Green lot (SINGLE-TERROIR) refers to lots from a single plot and a single variety. Each lot number provides complete traceability information, including the farm plot name, coffee variety, and processing date. Compared with Red and Gold, Green has no cupping score requirement and can be regarded as an entry-level single-plot Geisha lot.

Ethiopia Front Street Gesha Village Coffee Estate Green Geisha Region: Ethiopia Bench Maji Estate: Gesha Village Coffee Estate Bangi Plot Altitude: 1,901-2,001 meters Variety: Gori Gesha Processing Method: Natural

Unlike other lots in the estate, CHAKA blends Geisha coffee beans from all plots in the estate and all production seasons of the year, covering the three varieties grown at Gesha Village: Gesha 1931, Gori Gesha, and Illubabor. This coffee bean is available in both washed and natural processing methods, and Front Street chose the natural-processed lot.

First, impurities and unripe cherries are removed through flotation, then the cherries are spread flat on African raised beds and covered with a thin plastic sheet for natural drying. During the drying period, they need to be turned regularly, and unevenly colored beans are also hand-sorted out. The total drying time is 18 to 30 days. To retain more fruit acidity, Front Street chose a medium-light roast. Through cupping, Front Street perceived high-quality flavor notes such as citrus, berries, cream, oolong tea, and cane sugar from this Chaka Geisha.

Ethiopia Front Street Gesha Village Coffee Estate Chaka Region: Ethiopia Bench Maji Estate: Gesha Village Coffee Estate Altitude: 1,900-2,100 meters Variety: Gori Gesha, Gesha 1931, Illubabor Processing Method: Natural

As is well known, Front Street Geisha coffee is famous for its rich floral aroma and complex fruit tonality. Front Street hopes to retain more of Geisha's high-quality acidity, so it chooses a medium-light roast (slight adjustments are made for different lots). This roast level does not greatly change the high hardness of high-altitude beans, so brewing requires increasing the extraction rate to present a fuller flavor layer. Here, a higher water temperature and a finer grind size are used to stimulate more aromatic substances.

Below, Front Street demonstrates the brewing steps for the store's Gesha Village Red Geisha. You can refer to it and compare it with your own brewing approach.

Front Street Gesha Village Red Coffee Pour-Over Recommendations:

Dripper: V60

Water Temperature: 91-92°C

Dose: 15g

Coffee-to-Water Ratio: 1:15

Grind Size: Fine sugar size (80% of grounds pass through a No. 20 sieve)

Three-Pour Extraction: First, pour 15 grams of coffee grounds into the dripper and tare the weight. For the first pour, add 30g of water for a 30-second bloom while starting the timer. Use a slow, small stream, starting at the center point and spiraling outward, making sure to wet the entire coffee bed.

For the second pour, use a slightly larger stream to add 120g of water, with the aim of lifting the entire coffee bed. The water stream should be poured vertically and evenly. At this point, the scale shows 150g, and the pour is completed in about 55 seconds.

When the liquid level drops to about halfway, begin the third pour using a slow, small stream in a small spiral, adding 90 grams. Try to control the stream so it does not swirl too widely, as this can easily disturb the coffee bed and cause underextraction. The final total water amount is 240 grams, and the drip completion time is about 2 minutes 10 seconds. After removing the dripper, swirl the coffee liquid in the server to mix it evenly, and it is ready to taste.

The above content is compiled by CoffeeHunters, a coffee news website.