R18: Gesha Village E-26 Farm/Producer: Adam Overton, Rachel Samuel Region: Ethiopia, Bench Maji, Surma Process: Anaerobic Natural Altitude: 1900 - 2050 masl Variety: Geisha 1931 Cup Profile: Dried Apricot, Orange Blossom, Citrus, Vanilla Cream Biscuit Background info: Gesha Village has been part of the Cedar story from the very beginning. We've been working with the farm since our early days, and it was one of the first coffees we ever selected for a Cedar Special Release. Winston has also visited Gesha Village and used their coffees in his World Barista Championship preparations. It's a relationship that has continued to mean a lot to us, and one we find ourselves returning to year after year. Gesha Village sits in Ethiopia's Bench Maji Zone, just 20 kilometres from the Gori Gesha forest, the birthplace of the Gesha variety. The farm was established using wild Gesha seed collected from this forest, and continues to explore the potential of these genetics across its different growing blocks. Our E-26 comes from the Surma block, grown at 1,900–2,050 metres and made up of the Gesha 1931 variety. The coffee is processed as a Natural Anaerobic, with the cherries undergoing a 56-hour anaerobic fermentation in plastic barrels before being naturally dried for 33 days in full sun. On filter, E-26 opens with lots of citrus and stone fruit, with dried apricot standing out particularly clearly. Orange blossom carries through from start to finish, giving the coffee a gentle but distinctly aromatic character. On espresso, the fruit becomes fresher, bringing notes of mandarin and orange alongside the orange blossom. With milk, the coffee becomes softer and more delicate, showing a comforting vanilla cream biscuit character.