Colombia Gesha

Colombia

Hulia

Producer: Victor Ortega Achury, Finca La Fortuna

Direct Trade (purchased directly from the Producer)

Gesha

  Washed, fermented 60 hours, & sun dried

  Brown Sugar, Lemongrass, Florals, Pear, Lime.

Complex & Balanced, Naturally Sweet with Light Body & Lovely Acidity.

  1,600 masl

Roast Level: Light

Pour Over Tips:

Brewing this delicate coffee will up your pour over game since it isn't as forgiving as most coffees will be. Feel free to try your regular pour over method first go around. If that doesn''t result in a fantastic brew, then follow these guidlines...

*Water 195-200 F 

*1:16/17 ratio (20g:320/340g)

*Grind coarser than your usual pour over grind size (This is key because this Gesha has a lot of fines, so the water can easily get clogged if the grind is too fine, causing the brew to stall, resulting in sour & unpleasant flavors. Go about 2-4 clicks coarser (3 on my Baratza Virtuoso at #13) than you typically do for pour over.

After brewed, if it has a nutty, sweet smell, you know you're in the right ballpark. If it lacks a sweet aroma, and smells strong of citrus, then you need to grind coarser. If you nailed it, you will taste a balance of acidity on the front of your tongue & a nutty & juicy sweetness in the back of your mouth)

*Finish brew time ~3:00 mark (I found that anything over 3:15 starts to get too limey and acidic, losing its lovely sweetness. Less than 3:00 will probably taste better than over 3:15. I made one at 2:30 that still tasted quite good.)

Our very first Gesha! I have been eager to bring in a Gesha for some time, but had yet to find the perfect one. So, when Andrey Perez from Crezia Coffee reached out about their Gesha grown on his family's farm in Huila, Colombia, I was thrilled to try it! Luckily, it did not disappoint.

Gesha (or Geisha) coffee is often considered one of the most exquisite and sought-after varieties of coffee in the world. Originating from Ethiopia, it gained global fame for its distinct and complex flavor profile, often showcasing vibrant, fruity, and floral notes. 

Here are some key characteristics of the Gesha varietal:

1. Flavor Profile:

   • Floral: Think jasmine, lavender, and bergamot.

   • Fruity: A balance of citrus, tropical fruits (like mango or pineapple), and berries.

   • Tea-like: It often has a delicate, tea-like quality, with bright acidity.

   • Sweetness: There's a clean, sugary sweetness that balances the acidity.

2. Aroma: The aroma is often intensely floral, with hints of citrus and exotic fruits.

3. Acidity: Gesha coffees are known for their bright, wine-like acidity, often described as "juicy" or "elegant."

4. Body: Typically, Gesha has a light to medium body, making it feel clean and smooth on the palate.

5. Origins and Growing Conditions: Although it was originally cultivated in Ethiopia, the Gesha variety has been successfully grown in countries like Panama, Costa Rica, and Colombia, where it often thrives at higher altitudes with ideal growing conditions.

6. Processing Methods: Gesha beans are often processed using methods like washed (wet) or natural (dry), which can emphasize different aspects of the flavor. The washed process typically highlights the cleaner, more acidic notes, while natural processing can bring out deeper, fruitier flavors.

7. Price: Due to its unique characteristics, Gesha coffee is often very expensive, with certain high-quality lots being sold at premium prices in specialty coffee auctions.

In short, if you're looking for a refined, delicate, and highly complex cup of coffee, Gesha is a fantastic choice. It’s often enjoyed by coffee connoisseurs who seek out its unique flavors and rare qualities.