Blind Assessment:

Round, crisp but simultaneously deep, complexly layered. Lemon zest, baker’s chocolate, plumeria, incense-like myrrh note in aroma and cup. Balanced in structure: resonant, sweetly tart acidity with a savory edge. Satiny mouthfeel. Flavor consolidates around floral notes in a long, resonant finish.

Notes:

This exceptional coffee was selected as the No. 21 coffee on Coffee Review’s list of the Top 30 Coffees of 2017.  Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha) by Pablo Guerrero. 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. 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. The majority of Gesha coffees are grown in the Boquete region of Panama, but there is increased experimentation with this variety throughout Latin America, especially Colombia, where this exceptional version was grown. It attracted the highest rating in a tasting of nearly 130 darker-roasted coffees for Coffee Review‘s August 2017 tasting report. The company name Amavida combines the Spanish words for love and life, reflecting Amavida’s multifaceted commitment to fairness and fine coffee. Visit www.amavida.com or call 850-213-1965 for more information.

The Bottom Line: The slightly darker roast is felt rather than tasted in this extraordinarily deeply stated, complete version of the great Gesha profile. Those who may enjoy the aromatic extravagance of the Gesha profile but put off by Gesha’s often brightly assertive acidity should particularly value this rounder, yet still exhilaratingly vibrant version.