Pour-over brews hint at peach, apricot, dried mango, red apple and strawberry Starburst. Perfumed, floral aromatics are moderate and suggest jasmine and Stargazer lily. City to City+.
|Processing||Dry Process (Natural)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||November 2020 Arrival|
|Bag size||60 KG|
|Appearance||.4 d/300gr, 15-18 Screen - expect some smaller round gesha beans as well as peaberries (all gesha!)|
|Roast Recommendations||City to City+|
This gesha lot comes from the famed Hacienda La Esmeralda in Panama's Chiriqui region. It's a blend from the three farms under their care - Cañas Verdes, Jaramillo, and El Velo, and you should expect a mix of bean sizes, shapes and even some peaberries. But it is all 100% gesha! This is the dry process counterpart of the duo we purchased this year, promising a more fruited version of the floral favorite. For those not familiar with the story of Hacienda La Esmeralda, the now well-known gesha variety was not a consideration when Swiss-American banker Rudolph Peterson bought the farm back in the late 60's, as they did not know it existed. This was much more as a prospect of retirement than anything else. Fast-forward roughly 30 years later, and the Peterson's would enter a lot separation from the highest altitude plot at the farm that would capture the attention of the coffee world as being unlike any other coffee tasted in Latin America. This cultivar became known as "gesha". Gesha (often spelled, wishfully, as Geisha) is a cultivar with strong Ethiopian roots. It's rare that a coffee variety announces itself so clearly in the cup flavors as the gesha cultivar does. Extremely floral in the aromatics, with tropical fruit, light bodied and delicate on one hand, yet extremely flavorful and long-lasting on the palate. There is no other coffee quite like it...at least not in Latin America. And other farms that have cultivated Gesha don't often attain the cup quality of the best. The Esmeralda Gesha makes blind cupping almost senseless, since I can identify its amazing fragrance, aroma and cup flavors immediately when I come upon it in a "blind" cupping! It is that dry fragrance that lets you know right away what is coming when the water hits the cup: incredible sweet floral, citrus blossom, sweet honey perfume atomized into the air. In terms of intensity, fruited and floral aspects, wet-processed Ethiopians and Kenyas are more in league with Gesha than any other Central American coffee.
Fruited sweetness, juicy body and floral aromatics, this naturally processed Gesha cultivar from La Hacienda Esmeralda has it all! The dry fragrance shows an abundance of fruited smells when roasted to City roast level, tropical fruit, berry notes, stone fruit...it's a real fruit salad for coffee! The wet aroma is incredibly complex with fruit smells too, though the aspects are like cooked fruits, stewed plum and raspberry, simmering apple suace with cinnamon, and such. This is where we get our first glimpses of overt floral character in the steam, too. What a lovely cup City and City+ roasts make, equally sweet and fruited, and with moderately bright acidity that reminds me of canned peach, just enough to weave it all together. My City roast pour-over brews hinted at peach and apricot, dried mango, red apple and something like strawberry Starburst candies. The Floral notes that mark the aroma are like jasmine and sweet Star Gazer lilies, though not quite as intense as the wet-process Gesha lot we have from Esmeralda. Still, floral aromatics are an integral part of this Gesha cup profile, especially in the brewed coffee, and lend a pefumed element to a cup that's otherwise packed with fruited sweetness.