Gesha Village is located in the dense jungle of Bench Maji. The coffee beans produced here are divided into single-terroir, growers reserve, rarities. The Gesha 1931 is the main variety of rarities, accounting for 10% of the Gesha Village's total production. The natural process of this coffee takes 18-30 days, and the final moisture content of the beans reaches 11%. After sorting, the ripe cherries are floated in water to remove defective or floating cherries. The remaining cherries are then placed on 30 cm-high African drying beds. During the first 3 days, the cherry layers are kept 1-2 cm high and are not touched to prevent cracking or unwanted fermentation. By day 4, the cherries shrink slightly and the layer height increases to about 3 cm, with 4-6 daily turnings. By day 10, the layer is gradually built up to 4-5 cm and turned 8 times per day. Environmental affect such as temperature, humidity, rainfall, and the coffee variety to the drying process. Starting from day 15, the moisture content of the beans is measured daily. Once it reaches 11%, the drying is complete, and the beans are stored in the warehouse. This batch was dried for a total of 26 days.