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Guatemala Acatenango Gesha

There's a syrupy sweetness, red honey, caramel, jasmine flower, fresh cherry, blackberry, and kaffir lime; the list will definitely grow and change in the cooling cup. It's such a sweet coffee, with a juicy body and an acidity that's very balanced. It finishes nicely with Assam tea notes and essence of lemon. This Gesha's overall profile is articulated beautifully, with a marked distinction between its varied characteristics. It's a coffee that takes on a long list of adjectives and still keeps them coming. Prime roast level is around City+, but this coffee will retain the "Gesha" profile at slightly darker levels too. City to Full City.
Out of stock
93
  • Process Method Wet Process
  • Cultivar Gesha
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date May 20 2013
Lot size 61bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Gesha
Grade SHB EP
Appearance 0 d/300gr, 17-18 Screen
Roast Recommendations City to City+ have the strongest floral character, but it also comes through in the more developed Full City and beyond range.
Weight 1 LB
Floral scents, tropical fruit, intense sweentess: This cup is Gesha all the way and with the right roast it's like sipping a bouquet of flowers. 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 small 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. With this coffee, from the region of Acatenango, we have a Gesha cup that literally shouts out "Gesha". It has the elongated seed form, it roasts like Gesha, and has the pronounced cup character.
We wait all year for this Gesha from Acatenango to arrive, and for good reason. From aroma to cup, this coffee's "essence" is akin to walking through a field of star jasmine and honey suckle - sweet, "Summery", and oh so floral. The dry fragrance is really potent with dried flowers, pastry fruits, sweet pomelo citrus, and peach. There's a tropical scent as well that has elements of dried pineapple, guava, and papaya. The wet aroma has a strong honey sweetness, and is very floral and bright with rose water and citrus. Much of the aromatic profile is intensified when breaking the wet crust. The cup might initially seem mild compared to these strong aromatics, but give it time to cool - as the temperature descends, floral and fruited notes ascend. There's a syrupy sweetness, red honey, caramel, jasmine flower, fresh cherry, blackberry, and kaffir lime; the list will definitely grow and change in the cooling cup. It's such a sweet coffee, with a juicy body and an acidity that's very balanced. It finishes nicely with Assam tea notes and essence of lemon. This Gesha's overall profile is articulated beautifully, with a marked distinction between its varied characteristics. It's a coffee that takes on a long list of adjectives and still keeps them coming. Prime roast level is around City+, but this coffee will retain the "Gesha" profile at slightly darker levels too.