Blind Assessment

Perfumy, sweetly tart, rich-toned. Loquat, cocoa butter, magnolia, neroli, sugarcane in aroma and cup. Crisp, citrusy acidity; very syrupy-smooth mouthfeel. Sweet, long, fruit-forward finish.

Notes

Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also Geisha) by Adam and Rachel Overton. 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 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 is processed by the anaerobic natural method (fermented in an oxygen-free environment, then dried in the whole fruit). Da-Dai Coffee is a small roasting studio in Kaohsiung, Taiwan that specializes in select microlots. Visit Da-Dai’s Facebook page for more information.

Bottom Line

With a candy-like sweetness throughout the profile, this anaerobic Ethiopia Geisha Candy evokes a garden in spring — richly aromatic, floral-toned.

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