Tea notes proliferate in both aroma and cup flavors, pearl jasmine to Assam teas, Earl Grey to Darjeeling, both floral and brisk, moderate acidity that comes off very tea-like, but with a citrus element as well (think black tea with lemon spritz). City to City+. Full City roasts for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun Dried|
|Arrival date||October 2017 Arrival|
|Bag size||46 KG|
|Appearance||.2 d/300gr, 16-18 Screen|
|Roast/Brew Recommendations||Drip Brewing, Light Roast|
|Roast Recommendations||City to City+ for brewed coffee, City+ to Full City for espresso|
|Country of Origin||Guatemala|
|Recommended for Espresso||Yes|
Moving into our second of a series of individual Gesha lots we purchased from a coffee estate in the Acatenango region. We buy this Gesha every year, and this year we decided to offer seperated lots instead of blending into one final coffee. We found that all of the coffee lots share similar cup characteristics. 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. 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.
This Gesha lot makes for an interesting brew to say the least, tea notes proliferate in both aroma and cup flavors, from pearl jasmine to Assam teas. The cup is both floral and brisk, a flavor combo not necessarily unique to Gesha cultivar, but certainly unique to most Latin American coffees. An herbal sweetness marks the aroma, as do licorice tea, and a palm sugar scent as you near Full City. This coffee shows exceptionally well in light to middle roasts, layers of raw sugar sweetness providing a nice backdrop for contrasting floral hints, and herbaceous tea notes like Earl Grey and Darjeeling to stand out against. As the cup cools, sweetness builds in strength, and what starts out as unrefined sugar flavor like demurara, ends up more in line with the mild molasses flavor of date sugar. The cup has moderate acidity that comes off very tea-like, but with a citrus element as well (think black tea with lemon spritz). 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.