Vibrant citrus impressions, floral aroma of perfumed honey and orange blossom, tropical fruit hints, a healthy dose of peach and nectarine, Earl Grey, and a citrus note that reminded me of lemon lime soda. City roast.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-dried|
|Arrival date||August 2018 Arrival|
|Bag size||46 KG|
|Cultivar Detail||Malawi Gesha|
|Appearance||.4 d/300gr, 14+ Screen|
This past year we were introduced to this unique cultivar being grown in small amounts in Guatemala. Our intermediary in Antigua was gifted a sack of seeds brought back from Malawi by a friend that were said to be a little know cultivar called "Malawi Gesha". While you may be familiar with the Geshas made famous first in Panama, and now distributed through much of the Americas, this Malawi Gesha is different in almost every way. Phenotypically, the seed is not elongated like a typical Gesha, but is small and round, and looks much more like Moka or Bourbon. The cherries populate shrub branches in clumps too, also quite similar to Bourbon. And while the cup profile tends to have overt floral and tea flavors, we've found that at least when grown on this farm, the cup characteristics lean much more toward the fruitier side of the flavor wheel. It's been a long road for them to get to these first production lots. Apparently out of several hundred plantings of the first gifted seeds, barely a dozen survived. They've since propagated the seeds at this farm (Buena Vista) and a couple others in small amounts, and are experimenting with different process methods to see how cup profile is affected.
Grinding the roasted coffee, I'm reminded of the fruited aspects of some of our Western Ethiopian coffees, stone fruit in particular being a point of focus, and something that carries through to the brewed cup as well. This is a really sweet smelling coffee, floral too in both fragrance and aroma, a characteristic that sets it far apart from your typical Guatemalan coffee. This Malawi Gesha shines when roasted light, and my pour over was deeply sweet, and vibrant citrus impressions construct a brilliant cup. City roasts capture the most floral aromatics, and we noted perfumed honey, and orange blossom grace notes. Fruited flavors emerge as the cup cools off, some sort of tropical fruit hints, a healthy dose of peach and nectarine, and a citrus note that reminded me of lemon lime soda. The strong floral character that comes through in the cool cup brings to mind coffees from Ethiopia's Guji or Yirga Cheffe Zones, and a mild Earl Grey accent in the finish furthers this similarity. Roasting much darker than City-City+ will build a much more bittersweet cup, and masks the nuance and complexity that makes this coffee special.