Gesha is widely recognized as one of the most prized and sought-after coffee varieties in the world, and for good reason. There’s absolutely nothing quite like the geisha variety in terms of flavor and complexity. The best geisha coffees display a bouquet of intense floral aromas, alongside outstanding sugary-sweetness and complex fruit tones. For this reason, roasters around the world have sought to find the most outstanding geisha, paying extremely high premiums to work with these elusive and wonderful coffees.
The geisha coffee variety came to Latin America from Ethiopia nearly a century ago, where it was first planted in Panama, before making its way across Latin and South America. Today, the geisha variety is cultivated in every coffee-producing nation in Latin and South America and geisha varieties regularly win the top places in the Cup of Excellence competition, as well as regional and local competitions. For this reason, there is extremely high demand and competition for high-quality and carefully cultivated geisha coffees worldwide.
This particular selection of gesha coffee comes to us from a single farm in the village of El Huabo, owned and operated by Maximiliano García Abad and his family, whom we met during our trip to northern Peru with our friends at Origin Coffee Lab.
This lot was processed using the washed fermentation method, where ripe geisha cherries are de-pulped, removing the fruit skins from the seeds, and then fermented for approximately 24 hours before being washed and dried to optimal moisture conditions.
The result is a very classical take on the geisha variety, with extremely lush sugary-sweetness akin to honeycomb, vibrant citrus and wildflower aromas, and a subtle stone fruit finish reminiscent of apricot and lemon.
This coffee is an extremely limited release and will be roasted only on very specific days, for preorder only.