Blind Assessment

Pungent, deep, exotic. Honey, night-blooming flowers, tartly sweet black currant and strawberry rounded by an almondy dark chocolate in aroma and cup. Rich, roundly tart acidity; lightly syrupy mouthfeel. Flavor rings on and on in a long, balanced finish.

Notes

Produced from trees of the rare Ethiopia-derived botanical variety Gesha (also spelled Geisha). 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 Gesha was prepared by the honey method, meaning the skin was removed from the coffee fruit immediately after picking but the beans or seeds were dried with at least some of the fruit pulp or “honey” still adhering to them. This practice contrasts to the more conventional wet or washed method, wherein both skin and pulp are removed from the beans before drying. CaféTaster is an aficionado nano-roaster of the style increasingly characteristic of East Asia countries like Taiwan and Korea, roasting very high-end coffees in very small volumes for a tiny clientele of passionate coffee enthusiasts, in the process selling coffee education as much as coffee itself. For more information, visit www.facebook.com/cafetaster or email roaster Jerry Huang at [email protected]

Who Should Drink It

This striking coffee seems to reference the elegantly pungent berry and flowers of Kenya more than the perfume and citrus of the Ethiopia-derived Gesha. Maybe think of it as a Kenya-fied Gesha. No matter which sensory category we place it in, a very impressive coffee.

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