A foundation of refined sugar sweetness bolsters perfumed flavor notes of jasmine and rose water, bubble gum, and chamomile flower tea. Tart lemony citrus shines up front transitioning into brisk black tea mouthfeel. So clean. City to City+.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun Dried|
|Arrival date||September 2018 Arrival|
|Bag size||46 KG|
|Packaging||GrainPro Lined Bags|
|Appearance||.6 d/300gr, 16-18 Screen|
|Roast Recommendations||City to City+|
|Recommended for Espresso||Yes|
This is the first 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. 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. At 2300 lbs, we don't expect lot 9 to be around very long. But not to worry, as lot 9 goes out, we have two more waiting in the wings for replacement.
A lovely Gesha cup built on a foundation of raw sugar sweetness, delicate florals and intricate tea and citrus notes. The cup is both floral and brisk, a flavor combo not necessarily unique to Gesha cultivar, but certainly unique to most Latin American coffees. Floral markers are a theme throughout the cupping experience, and aromatics are no exception. A smell of star jasmine is easily picked out when smelling wetted grounds of City and City+ roasts, as are refined sugar sweet smells, and subtle black tea highlights. This coffee shows exceptionally well in light roasts, with a table sugar-like sweet backdrop lending 'heft' to otherwise delicate flavor notes. The cooling coffee has perfumed flavor notes of jasmine and rose water, bubble gum, and chamomile flower tea. A tart lemony citrus flavor shines up front and is mouth cleansing, and transitions into brisk black tea mouthfeel by the time you're left contemplating the aftertaste. City to City+ is a tight roast range, but it's where this lot shows the most complex floral character. And to me that's what these Gesha coffees are all about. Otherwise you're left with a bittersweet cup, that is still likely to have a lovely fruited side, but not the flowery qualities that have made the Gesha cultivar so famous.