bambito
Geisha Village RSV 1 Oma
Tasting notes
Natural
Washed
Honey
Experimental
Natural Lactic Fermentation
Natural DRD
Culturing Washed
Wave Natural
Dark Room Natural
Natural Cold Fermentation
Washed Anaerobic
Natural Anaerobic
Super Natural
Natural Dry Fermentation Mosto
Natural River Flow Fermentation
Natural Bosque
Anaerobic Natural
Anaerobic washed
Cold Dry Fermentation
Geisha Village RSV Oma Lot 1 – Auction 2025
Geisha Village RSV Oma Lot 1 – Auction 2025 showcases the meticulous attention to detail that defines the pinnacle of Ethiopian coffee processing. Selected as part of the exclusive Reserve Series (RSV) for the Pride of Gesha Auction 2025, this lot underwent a carefully executed natural process designed to preserve the extraordinary character of the Gesha 1931 variety while enhancing sweetness and complexity.
The process begins with the selective hand-picking of only fully ripe cherries, harvested at peak maturity from the Oma block through multiple passes during the harvest season. Upon arrival at the processing station, the cherries undergo rigorous visual sorting and density separation to remove underripe or defective fruit, ensuring that only the highest quality selection continues through production.
Following sorting, the whole cherries are transferred to raised African drying beds, where they are spread in carefully controlled layers to initiate a slow and even drying process. The cherries are turned regularly throughout the day to promote consistent airflow, prevent excessive heat build-up, and avoid undesirable fermentation.
During the hottest hours, the beds may be covered or shaded to moderate the drying rate, allowing the fruit to dehydrate gradually rather than rapidly. This controlled approach extends the interaction between the coffee seed and the surrounding fruit, enabling sugars and aromatic compounds from the mucilage and cherry skin to shape the final cup profile.
Drying continues over several weeks until the coffee reaches its target moisture level, after which the cherries are rested under stable conditions before milling. This extended resting period allows moisture to redistribute evenly throughout the seed, contributing to improved consistency and stability.
By combining meticulous cherry selection with patient, closely monitored drying practices, Geisha Village creates a natural process that prioritizes clarity and elegance over overt fermentation character. The result is a coffee that captures vibrant fruit expression while preserving the floral sophistication, tea-like structure, and remarkable transparency that define Geisha Village’s most celebrated auction lots.
An exceptional auction lot that exemplifies precision, elegance, and the highest standards of Ethiopian coffee craftsmanship.
SPECIALTY COFFEE
Geisha Village RSV Oma Lot 1 – Auction 2025 showcases the meticulous attention to detail that defines
the pinnacle of Ethiopian coffee processing. Selected as part of the exclusive
Reserve Series (RSV) for the Pride of Gesha Auction 2025, this lot underwent a
carefully executed natural process designed to preserve the extraordinary character of the
Gesha 1931 variety while enhancing sweetness and complexity.
The process begins with the selective hand-picking of only fully ripe cherries, harvested at peak maturity
from the Oma block through multiple passes during the harvest season. Upon arrival at the processing
station, the cherries undergo rigorous visual sorting and density separation to remove underripe or defective fruit,
ensuring that only the highest quality selection continues through production.
Following sorting, the whole cherries are transferred to raised African drying beds, where they are
spread in carefully controlled layers to initiate a slow and even drying process. The cherries are turned regularly
throughout the day to promote consistent airflow, prevent excessive heat build-up, and avoid undesirable fermentation.
During the hottest hours, the beds may be covered or shaded to moderate the drying rate, allowing the fruit to
dehydrate gradually rather than rapidly. This controlled approach extends the interaction between the coffee seed
and the surrounding fruit, enabling sugars and aromatic compounds from the mucilage and cherry skin to shape the
final cup profile.
Drying continues over several weeks until the coffee reaches its target moisture level, after which the cherries
are rested under stable conditions before milling. This extended resting period allows moisture to redistribute
evenly throughout the seed, contributing to improved consistency and stability.
By combining meticulous cherry selection with patient, closely monitored drying practices, Geisha Village creates
a natural process that prioritizes clarity and elegance over overt fermentation character. The result
is a coffee that captures vibrant fruit expression while preserving the floral sophistication, tea-like structure,
and remarkable transparency that define Geisha Village’s most celebrated auction lots.
An exceptional auction lot that exemplifies precision, elegance, and the highest standards of Ethiopian coffee craftsmanship.
Geisha Village RSV Oma Lot 1 – Auction 2025
Geisha Village RSV Oma Lot 1 – Auction 2025 showcases the meticulous attention to detail that defines the pinnacle of Ethiopian coffee processing. Selected as part of the exclusive Reserve Series (RSV) for the Pride of Gesha Auction 2025, this lot underwent a carefully executed natural process designed to preserve the extraordinary character of the Gesha 1931 variety while enhancing sweetness and complexity.
The process begins with the selective hand-picking of only fully ripe cherries, harvested at peak maturity from the Oma block through multiple passes during the harvest season. Upon arrival at the processing station, the cherries undergo rigorous visual sorting and density separation to remove underripe or defective fruit, ensuring that only the highest quality selection continues through production.
Following sorting, the whole cherries are transferred to raised African drying beds, where they are spread in carefully controlled layers to initiate a slow and even drying process. The cherries are turned regularly throughout the day to promote consistent airflow, prevent excessive heat build-up, and avoid undesirable fermentation.
During the hottest hours, the beds may be covered or shaded to moderate the drying rate, allowing the fruit to dehydrate gradually rather than rapidly. This controlled approach extends the interaction between the coffee seed and the surrounding fruit, enabling sugars and aromatic compounds from the mucilage and cherry skin to shape the final cup profile.
Drying continues over several weeks until the coffee reaches its target moisture level, after which the cherries are rested under stable conditions before milling. This extended resting period allows moisture to redistribute evenly throughout the seed, contributing to improved consistency and stability.
By combining meticulous cherry selection with patient, closely monitored drying practices, Geisha Village creates a natural process that prioritizes clarity and elegance over overt fermentation character. The result is a coffee that captures vibrant fruit expression while preserving the floral sophistication, tea-like structure, and remarkable transparency that define Geisha Village’s most celebrated auction lots.
An exceptional auction lot that exemplifies precision, elegance, and the highest standards of Ethiopian coffee craftsmanship.
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