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The initial aroma of this coffee belies the nature of the cup. Initially the aroma comes across as a bit spicy, with notes of ginger, cinnamon, cardamom, grains of paradise. As the cup cools a bit the subtle scent of dried rose petals grows and is joined by geranium, honeysuckle, pleasantly fragrant passionflower, and hints of mint.

The aroma continues onto the palate where they blend with a bright citrus, lemongrass, and green apple acidity and abundance of nectar-like honey sweetness. Tropical notes of guava, papaya, and pineapple are joined by honeydew and a flavor reminiscent of strawberry jam on toast. The cup finishes with blended notes of sweet cereal grain, honey, and complex muddled fruit.

Juan Darío Gómez produced this coffee on his 35 acre farm in San Jose de Isnos, Huila, Colombia. Gesha coffee plants only produce fruit after between five and seven years, depending on their care and growing climate. The plants that produced this lot are only six years old, and this lot represents the first harvest of this coffee large enough to bring to market.

Gómez’s father started cultivating coffee on this farm in the early 1970’s with the younger Gómez growing up and working on the farm. At 15 Gómez trained at Servicio Nacional de Aprendizaje, where he learned techniques for cultivating and processing specialty quality coffee. In 2017 he began the process of replacing more commercial varieties of coffee on the farm with more delicate, lower-yielding, specialty varieties. Around that same time, he also built a very small mill, which includes stainless steel fermentation tanks and shaded raised beds- the combination of which allows for the meticulous attention to detail a coffee like this Gesha deserves, and really needs to reach its full potential.

We absolutely love the anaerobic washed process that was used to produce this coffee. Ripe cherries were harvested, floated, sorted, and underwent a 24 hour fermentation prior to pulping… all of which just describes the standard good practice in producing a washed coffee. The processing technique really diverges from the norm in that the pulp (coffee fruit removed from the seed) was saved and fermented with yeast for 72 hours after which the coffee seeds (beans) were added back to that fermentation chamber for another 72 hours. The coffee was then dried on raised, shaded, beds for an extended period of time, which isn’t standard for most coffees, but isn’t unusual for very high quality coffees. The result is a coffee that blends the clarity, florality, and crispness of a washed coffee, with the sweetness, fruitiness, and more round mouthfeel of a natural.

The scents and flavors that make this coffee so wonderful are ethereal and fleeting with the wrong brewing water and technique. We brew this coffee with the following guidelines:

Kalita 185
• Between a 1:16.5 and a 1:15 ratio. We use 18g to 20g coffee for 300g of water
• Water is at lower than normal minerality: 20-60ppm
• Water temperatures 190-196°F
• A light short bloom, just enough to wet the entire grounds bed ~50-75g for ~20-30 seconds
• A fast brew: total brew time of about 3 minutes