there is no “i” in gesha …

… meaning, share with others: we want this lot to get to as many folks as possible, so there is a 1 lb. limit per person. anyway, we lucked upon a bit more of the hacienda la esmeralda especial, that is, the 100% gesha lot that we offered earlier. to get it here in good shape (being late crop, and with the seasonal change in boquete region) we flew the coffee here on continental airlines. however, high price air travel could not save our precious, expensive lot from being slashed by customs … oops, now it is customs and border security. this esmeralda special gesha (no, not geisha) is in and the cup is consistent with the previous lot, meaning, excellent! -tom
panama gesha bag, split by customs

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11 Responses to “there is no “i” in gesha …”


  1. 1 Chung-Hsun

    Oh yeah….the Gesha is back…:)
    Cannot wait to order 1lb after i saw the blog last night…:)

  2. 2 Marc

    Tom,

    I respect your approach of limiting amounts to allow as many people as possible to sample these special coffees.

    I purchased 2 lbs of the August 06 lot of this coffee – in the spirit of sharing should I assume that I’ve gotten my share and let others buy from this new lot?

    Thanks for this and everything you do!

    -Marc

  3. 3 Jason

    I’ve just ordered my pound of Gesha and can’t wait to try it. Not really a related question, but I wanted to mention that I have been absolutely floored by the astonishing Misty Valley DP Ethiopian. Every time I make a pot I inhale over it and utter various highly appreciative obscenities. It is just that good.

    Is this from a relatively stable coffee producer and do you anticipate being able to source it again, given that it meets your standards? For that matter, are other farms, or mills, or whatever, likely to experiment with this kind of ultra careful processing? I was a big fan of the other more rustic DP Yirg earlier in the year too, but this Misty Valley stuff is just ridiculous. Thanks.

    Jason

  4. 4 Matt Sonneborn

    A quick question to all that are wondering how to roast this bean and beans that are “dense” like Monsooned Malabar in the iRoast 2. You give some excellent profiles for City/City , Island and Brazil–How would you profile a roast for a denser bean?

    I am guessing the same idea of leaving chaff in the iRoast would apply to Malabar perhaps..”It benefits all coffees, and only causes problems with really dense seeds that need a higher initial temperature. “

    but what about the Gesha..? Smaller batch size? What temp stages wouldja set?

    Thanks for getting this coffee to folks–it is an experience for certain.

  5. 5 Pat

    How do I get most out of this Ge(i)sha? Can I roast it to about 440? or is it to far? I get it smooth, but I find a little bit of sour after taste.
    1st crack at 385 F then I let it ride for 1 minute 390, another minute 397 another minute 404 then 413, 423 drop at 435. I’m using a drum roaster…roasting for about 16:30 minutes

    Pat

  6. 6 admin

    thanks for the posts about the esmeralda especial gesha … i am pretty happy to get an extra allotment too. this is from the tail end of the harvest and i felt the cup is perfectly in stride with the earlier arrival this year. i think it shows how exacting the Petersons are at Hacienda La Esmeralda. Anyway, my roast experience is that the seed (bean) is large, but is not as dense as you might expect. if you are seeing first crack at 385, i would let it clear that (up to around 400, i assume) and then i would stop the roast. THEN i would give it a couple days of rest in a jar or valved bag. now, i think it is always interesting to cup this after 12 hours or so, but a longer rest seems to compensate for a lighter roast here, and balances out the good acidity/liveliness in the cup, with the lower flavor tones, and the body. that’s my .02 cents, because i like unbridled brightness in coffees like this. i want it to be citric. on the other hand, i founf that citrus turns more into passion fruit, with a little more roast. while the aromas are really nice at a 12 hour brew, again 48 hours is a more balanced and complex cup. if you can baby it through the warmup (not too fast) i think it helps. it seems the seeds are heavy and don’t agitate as well as you might expect, which is a reason to back off on the batch size by 10 or 20% to avoid scorching or tipping in the roast chamber for lack of bean movement. anyway, that has been my experience! hopefully that answers collectively some of the gesha questions -tom

  7. 7 Pat

    I’ll let it ride longer at the beginning…It makes a lot of sense. Then I’ll let it clear the 1st crack under 400 F then I will drop it. That means that the 3 minutes that I was using at the end, I should use at the beginning.

    Tom & Maria Thanks for bringing us great coffees…

    Pat

  8. 8 Pat

    Tom,

    Please help me, I gave-up with my drum roaster to roast the Gesha. I pull out my i-roast and did the following:
    350 F – 2:00
    400 F – 3:00
    460 F – 4:30

    I put in 130 g of Gesha.
    I roasted it to 435 F and one batch came out light and patchy and the other one a little darker, but also patchy (I read from your comments that patchy was OK). I couldn’t wait, so I made 2 cups of the light one. WAOH!!! was that awesome it was at night and it was a perfect cup. I brewed it exactly the same way in the morning and to my surprise it had a sour after taste (both of them did). Can you help, what am I doing wrong? I only get unwanted taste with the Gesha.

    Thank you,

    Pat

  9. 9 admin

    i can see how the air roast is better in a way: sometimes the roast notes from a longer roast can get in the wy of the citrus. i wonder if some of the reactions to the gesha cup are due to the combination of bright citrus (yes, sour), and light body. it is certainly unique and flavorful but perhaps in a different way than people expect. i find that acidity, especially bright citrus acidity, is polarizing; some people think it is THE defining quality of good coffee, others find the sharpness unpleasant. so i am sorry to say, pat, you might be the later, and perhaps your roast is fine, and it is the gesha that doesn’t agree with your taste. if there is anything in the reviews of gesha that would have better explained this citrus flavor, the brightness, so you might have been warned in advance of this character, let me know. -tom

  10. 10 nagant

    I ordered my Gesha just before Christmas but waited to roast my first batch until I had received my new Chemex brewer. I have not yet trained my palate to generate the marvelous descriptions found on your website, but I am working on discerning more as I enjoy it in the cup. This coffee is pretty easy to roast well. I think I nailed the roast right at City . There is no sourishness on the sides of the tongue and a lot of good flavor comes through. I think perhaps I have an inhibited frontal palate. I get most flavor sensations from this coffee and all coffee in the mid and back palate even at lighter roasts. The chemex is great for this coffee. I feel like it enhances smoothness in the cup. The most delightful part of my first roast and brew was the sense that a Harrar was singing in the background as it cooled. I want to try a batch in the air-popper to see if I can get more of the citrus notes to register.

  11. 11 Abi

    Awesome, man

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