Overview
This is a traditional washed Gesha from Arusha, Tanzania, produced by Vohora family.
The flavor profile is effervescent and juicy, with delicate florals and hints of stone fruit, milk chocolate, honey, and orange.
Our roasters found the coffee to be very delicate. We recommend using airflow and a gentle approach.
When brewed, our barista team found the coffee to be delicious and easy to dial across all brew devices.
Taste Analysis by Joshua Wismans
As Gesha spreads to new regions and is cultivated more widely, we see plenty that doesn't quite live up to the hype surrounding this esteemed cultivar. This coffee from the Vohoras proves to be worthy of prestige. A complex floral of rose and spice is met with a clementine-esque acidity, embodying what makes Gesha worthy of its lore and price.
What makes this coffee unique from other Geshas is its incredible sweetness. Honey, fig, and milk chocolate provide a beautiful counterpoint to what is a more ‘tea-like’ varietal. Look for the floral, citrus, and sweetness to culminate in a flavor profile that finds the razor’s edge between classic and unique.
Espresso Analysis by MJ Smith
Coming in hot with another coffee that works amazing as an espresso! With “Gesha” in the name, the bar was set pretty high, and this coffee did not disappoint. Every shot I pulled and tasted had me wanting to lick the demitasse clean. Geshas are traditionally known for their robust sweetness, tropical fruitiness, and delicate florals, and that’s exactly what we were picking up. I’ve narrowed my results down to two recipe suggestions that have some similar characteristics but are also wildly different at the same time.
The first recipe I want to talk about was actually the first shot I pulled. With a lower dose of 18g, a slightly higher yield of 39.5g, and a fast pull time of 28 seconds, this recipe kind of stretches the coffee out to the edges of our default recipe range. Do you believe in love at first sip? Because that’s what I experienced upon tasting this espresso. It was delightfully sweet, flavorful, and slightly effervescent. I picked up notes of peach, Cara Cara orange, sugar cookie, papaya, lemon balm, raspberry, and jasmine. I would recommend this recipe for espressos and americanos, but I think milk could muddle some of those exciting flavors.
This next recipe would be a little better for milk-based drinks, as it has a higher dose and longer pull time and therefore possesses a little more sweetness and a little less of that sparkling acidity. It has a dose of 19g, a yield of 38g, and a pull time of 32 seconds. Upon sharing some with the rest of the barista team, we were able to pick up notes of caramel apple, crème brûlée, honeysuckle, strawberry, greengage plum, and lemon bars.
This is no doubt an exceptional coffee no matter how you brew it, but I really do think it truly shines as an espresso. It’s easy to dial in as it tastes good at various different dials, it’s fun to drink, and it generates excitement without even trying just by having Gesha in the name. 10 out of 10. Would drink again.
