While I always recommend Gesha at C+ , This Gesha can take a bit more roast too, up to FC before floral notes become fade behind roasty notes. Refer to the images and comments on my Gesha Roast Pictures page
Jasmine, citrus blossoms, tropical fruit: This cup is Gesha all the way; 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!" at every step of the way. It has the elongated seed form, it roasts like Gesha, and has the fantastic, pronounced cup character. The dry fragrance can be detected from across my cupping room, so strong is the sweet hibiscus, jasmine and lightly toasted hazelnut. It lacks the volatile notes in the floral smell of the best Esmeralda Gesha here, but is remarkable still. The wet aroma has toasted hazelnut, and more floral qualities emerge at this stage. The cup might, initially, seem mild compared to these strong aromatics. Give it time to cool a bit, as the floral and fruited notes ascend as the temperature descends. The floral character is, once again, like jasmine, hibiscus, geranium flower essence; a floral potpourri. The effervescent brightness in the light roasts is distinctly citric, lime and kumquat. Flowers are married to an assembly of tropical fruit flavors. These fruit notes have passion fruit, rambutan, apricot. The list could go on, since each time I cup it, and at different temperatures, I get new fruited (and floral) notes out of this coffee. I guess that would be the very definition of complexity, this multi-dimensional flavor profile. The finish is so sweet, and in the long aftertaste there is a macadamia nut hint. Simply put, this is a very exotic cup, slightly less articulate than the high-priced Esmeralda Geshas of this year, but remarkable in it's own right. Quality on this lot is up from our offering last year, when the Gesha plants experienced damage from a windstorm. It's a fantastic cup!