Blind Assessment

Crisply sweet; resonant, distinctive. Baker’s chocolate, raspberry, tea rose, almond, musk in aroma and cup. Sweet, almost sugary in structure, with a dry, tart/savory counterpoint. Full, plump mouthfeel. A musky chocolate and raspberry edge carries into a sweetly and roundly drying finish.

Notes

This coffee tied for fourth-highest rating in a tasting of 20 coffees of the Gesha (also spelled Geisha) variety for Coffee Review‘s September 2017 tasting report. With its generally elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha variety continues to distinguish itself as one of the world’s rarest and most unique coffees. Although the Gesha variety originated in Ethiopia, it was “discovered” by the coffee world in 2004 growing in Boquete, Panama, and Panama continues to dominate the expanding world of Gesha. This particular version, however, is the outcome of efforts to commercialize Gesha in the region from which it originally came. It was grown in western Ethiopia by farmers Adam and Rachel Overton and their indigenous Meanit culture collaborators from seed selected from wild trees in the nearby Gori Gesha forest. This is a wet-processed or “washed” version, meaning the fruit skin and pulp were removed from the beans immediately after harvesting and before drying. GK provides quality specialty coffee to consumers and retailers. For more information, visit www.gkcoffee.com.tw or email [email protected].

Bottom Line

A crisp, resonant wet-processed version of the Gesha profile, simultaneously sweet and tartly drying, with an enriching musky, savory edge.

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