The cup flavors in this coffee are clean and succinct, fruit and floral aromatics, honey graham sweetness, perfumed jasmine and honey blossom florals, berry tea, lychee, canned stone fruit and so much more. City to City+.
|Region||Buenos Aires, San Pedro de Cartago, Nariño|
|Processing||Wet Processed (Washed)|
|Drying Method||Raised Bed, Covered|
|Arrival date||December 2018 Arrival|
|Bag size||70 KG|
|Appearance||.8 d/300gr, 16-18 Screen - we noted some insect damage and withered beans|
|Roast Recommendations||City to City+|
Honey processing involves leaving some of the sticky fruit intact with the coffee seeds during the entire drying period and tends to result in fruited sweetness, but at the risk of muting a coffee's acidity and clarity. The latter is part of the reason we buy so few honey processed coffees, and it can be particularly troubling when you see a potentially great coffee like a Gesha compromised by bad processing technique. Needless to say, we were a little skeptical when this sample was put in front of us, but were totally impressed by the cup quality shortly into our assessment. We think you will be too! The coffee comes from the farm of Abdias Lasso Muñoz, brother to Raquel Lasso whose "Finca La Bohemia" coffee we've bought in the past. His farm is located in the small town of Buenos Aires within the greater Department of Nariño, and like La Bohemia is planted in mostly Caturra as well as some Gesha, Catimor, Colombia and Bourbon. Altitude on the sloping hillside where the farm is situated stretches up to just over 2000 meters above sea level. He is also a member of the FUDAM association, a coop started by the Lasso family as a project to help women in the community who were victims of domestic violence acheive some financial independence from abusive partners. The program started with a blackberry business that didn't really work out due to a fungal problem, then they moved into supplying cows in order to sell milk, and also a coffee association - the latter two still going strong. The coop moved to La Union town a couple years back opening membership to the broader community. It's worth noting that we've spotted some bug damaged and whithered beans when culling through the green. Being a honey process coffee, these are sometimes hard to spot because of the reddish colored beans that are a result of the fruit and silver skin oxydizing during the drying phase. Reddish beans are not damaged beans. But the bug damage, broken, and whithered beans are considered secondary defects. That said, it will take a whole lot of them them to have an affect on your brew. Pull them out, or not. We haven't and still find this coffee to be everything the review states!
The cup flavors in this coffee are clean and succinct, fruit and floral aromatics highlighting the flavor profile. City and City+ roast levels are about the range I'd shoot for with this coffee. Any darker will result in a nice sweet cup, but without the delicate floral qualities found at the lighter end of the roast spectrum. The brewed coffee has a sweetness like honey graham cracker that lays a nice sweet foundation for a complex array of top note accents. A perfumed jasmine pearl tea note is one of the first flavors I noted and is really a hallmark of the Gesha cultivar. Focus quickly shifts to the rest of what's in store and this honey Gesha really opens up as it cools. A tangerine note adds a juicy touch, as do accents of lychee, canned stone fruit and dried cranberry. Berry tea, orange blossom, and subtle spice hints impact the fruited sweetness in the aftertaste. A brisk, tea-like acidity cuts through the complex profile and mouthfeel is like the tannic side of black tea. There's a lot to unpack in this honey process Gesha, so make sure to sip as it cools and enjoy the array of juicy fruit flavors that unfold.