Blind Assessment

Sweetly bright, intensely aromatic, smoothly high-toned. In aroma and cup, crisp cocoa notes are enveloped in flowers and fruit: ripe pineapple, jasmine, floral-toned vanilla. Very sweetly and brightly tart in structure, with a deepening bitter/savory edge. Light, lively, juicy mouthfeel. Stays on the sweetly tart side of dry in a long, resonant finish.

Notes

This coffee tied for the second-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 dry-processed or “natural” version, 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. Mudhouse Coffee Roasters, Roast Magazine’s 2017 Micro-Roaster of the Year, is a small, quality-focused roaster in Charlottesville, Virginia that specializes in “super-specialty” coffees, including Geshas. Visit www.mudhouse.com for more information.

Bottom Line

A high-toned flowers-and-cocoa version of the Gesha profile, classic, intense and exhilarating.

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