|Roaster Location:||Sacramento, California|
|Coffee Origin:||El Salto, Boquete growing region, Panama.|
|Est. Price:||$47.00/8 ounces|
|Review Date:||November 2014|
Opulently and vibrantly pungent. Deep florals (lilac and passion-flower), fudgy chocolate, complex fruit (loquat, raspberry, jackfruit), musk in aroma and cup. Rich, sweetly tart acidity. Silky mouthfeel. A dry chocolate carries into a long, ringing finish.
Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha). With its generally elongated beans and distinctive floral and chocolate cup, the Gesha variety continues to distinguish itself as one of the world’s most unique coffees. This is 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. Duncan Estate is an organically certified farm owned and operated by Ricardo Koyner, a third-generation coffee farmer. Temple Coffee is a quality-focused retail and wholesale specialty roaster active in Sacramento, California since 2005. Committed to sourcing, roasting and brewing the finest coffees, Temple features coffee from distinguished single estates and cooperatives around the world. Visit www.templecoffee.com or call 916-454-1282 for more information.
Who Should Drink It
Lush and complex in flavor and aroma, crisp and bittersweet in structure, a remarkable cup for coffee adventurers patient enough to navigate its layered intricacy.
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This review originally appeared in the November, 2014 tasting report: Geshas and the Rest: Single-Variety, Single-Lot Coffees