Complex floral and tea notes proliferate in both aroma and cup flavors, pearl jasmine and Darjeeling, strong florals like rose water, star jasmine and freesia, and brisk acidity and accompanying mouthfeel. City to City+. Full City roasts for floral espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun Dried|
|Arrival date||July 2018 Arrival|
|Bag size||46 KG|
|Appearance||.2 d/300gr, 16-18 Screen|
|Roast Recommendations||City to City+ for brewed coffee, all the way to Full City if you're shooting for floral espresso|
|Recommended for Espresso||Yes|
This is the second of three Gesha lots we picked up from the farm we return to year after year in Guatemala's Acatenango region. Though we found that all three of the coffee lots share similar cup characteristics, there was some variation from one to the next, and so we decided to offer them separately. After all, they are the same cultivar pulled from the the same farm. But flavor profiles did vary slightly, as did our scores, and so we think it's only fair to offer them as unique offerings to highlight their differences, and to keep things fresh. There are no duds here, but it is worth mentioning that lot #12 was the best of the bunch, and as such, we paid the highest premium for it! If you don't know the story of the Gesha cultivar, it is an old coffee type from Ethiopia that was brought to an experimental coffee garden in Costa Rica years ago as a specimen sample. It was distributed to a few farms for testing on small plots, but not much was thought of it until one of these, Esmeralda in Panama, separated it from the other cultivars and entered it in the national competition. It was so outrageously different, with fruited and floral character like a Yirga Cheffe coffee from half a world away. Now that the word is out, other farms that received some of the seed have tried to separate their Gesha coffee as well, as is the case here. The results are always a bit different: the cultivar "expresses" itself differently in terms of cup flavors at each location, influenced by weather, soil, altitude and the like. And with this coffee from the region of Acatenango, we have a Gesha cup that expresses much of that floral intensity that's become synonymous with the "Gesha" name. Harvest was quite productive this year again as the owner of the farm has dedicated even more of his farm to this varietal, which after putting it to the cup test we've decided is a very good thing.
Lot #12 has the most refined cup profile of the three gesha lots we bought this year, jasmine floral notes are articulate and distinct, and a flurry of complex top notes are revealed to the patient drinker who allows the coffee to cool down a bit. As tasted in previous lots, unique tea notes proliferate in both aroma and cup flavors, from pearl jasmine to Assam teas, and tannic mouthfeel has a mouthcleansing affect in the finish. Both dry fragrance and wet aroma have a honeyed sweetness, like floral clover blossom honey, as well as a slight honey graham cracker crust smell. This coffee shows exceptionally well in light roasts, the sweetness coming through with similarities to pressed sugar cane juice and honey, a pristine sweet backdrop for contrasting floral hints, and fine tea accents such as Darjeeling and rose hips to stand out against. As the cup cools, floral notes that once accented the cup become much more pronounced, and the leading aromatic features are sweet star jasmine and rose water, along with a potent freesia note. The cup has moderate acidity that comes off very tea-like, and with a lemon element as well, like black tea with tart lemon juice. And while I don't recommend Full City roasts for brew, as most of the floral and tea notes will be compromised, it makes for a chocolate-y and floral espresso. A sweet toffee taste is underscored by fine, bittersweet cacao bar, and these shots produce incredibly thick body that weighs heavy on the palate.