Oma Gesha is the first release from The Edit, our collection for coffees that give us a reason to slow down and pay closer attention. Sourced from Gesha Village Coffee Estate in Bench-Maji zone, Southwestern Ethiopia and grown as the Gesha 1931 variety, Oma stood out for the way its florals, fruit, sweetness, and acidity come together with unusual clarity. In the cup, jasmine and rose lead into peach, orange zest, and pineapple, with a tea-like body that keeps the profile lifted and precise. We roast Oma lightly to preserve that definition and allow its aromatics, fruit character, and natural sweetness to stay distinct. The goal is not intensity for its own sake, but a cup that continues to reveal more as it cools. This is the kind of coffee The Edit was created for. Expressive enough to hold your attention, nuanced enough to reward slower brewing, and distinctive enough that we felt it deserved to become 001. Best enjoyed as a pour-over or AeroPress, where its floral character, citrus-like acidity, and layered sweetness can open up fully. Best for: Floral, fruit-forward cups with bright acidity Recommended brew methods: Pour-over, AeroPress BREWING WINDOW Your coffee is roasted fresh and may arrive while it is still resting. For the best expression of Oma Gesha, we recommend waiting at least 14 days from the roast date before brewing. Its flavors continue to develop as it rests, typically reaching their peak around 3–5 weeks from roast.