Established by Rachel Samuel and Adam Overton, the 471 hectare Gesha village is located in the Bench Maji region. In carefully selecting wild seeds from the Gori Gesha forest, they had aimed to replicate the natural environment of the forest by planting them alongside indigenous trees. The result is not only a coffee that is rooted in its ancestry but an agroforestry approach that aims to balance the commercial growing needs while preserving the natural environment. Eight different zones, or sub-farms, comprise the village and named after nearby villages: Bangi, Dimma, Gaylee, Oma, Narsha, Surma, Shewa-Jibabu and Shaya. This coffee is a natural Gesha 1931 variety from Oma Block. Coffee is dried on raised beds for 30 days under a mix of sun and shade.