|Roaster Location:||Newtown, Sydney, Australia|
|Coffee Origin:||Paso Ancho, Volcan, western Panama|
|Est. Price:||AUD $48.00/200 grams|
|Review Date:||November 2017|
Blind Assessment: Crisply sweet, intricate, delicately rich. Jasmine, tangerine zest, sandalwood, sweet ripe banana, roasted cacao nib in aroma and cup. Balanced, roundly and gracefully sweet/tart in structure. Light-footed and plush in mouthfeel. Flavor consolidates around jasmine, sandalwood and banana in a sweet, lasting finish.
Notes: This exceptional coffee was selected as the No. 22 coffee on Coffee Review’s list of the Top 30 Coffees of 2017. With its generally elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha (also Geisha) variety continues to distinguish itself as one of the world’s most unique coffees. This a dry-processed or "natural" coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or "washed" coffees. It was produced by farmer Edwin Santamaria, and took third place in the 2017 Best of Panama green coffee competition in the Geisha Natural category. Campos Coffee is committed to sourcing the finest coffees, with a focus on ethical and sustainable practices. Campos has locations in New South Wales, Victoria and Queensland, as well as Park City and Salt Lake City, Utah. For more information, visit camposcoffee.com.
The Bottom Line: Both elegantly balanced and subtly grand in detail; a quietly spectacular rendition of the Gesha profile.