Gesha – Washed: Leon Christiankis 226g

Origin

Tasting notes

This coffee is produced using a meticulous washed processWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. that emphasizes clarity and quality at every stage. Only ripe cherries are hand-selected, sorted by density, and pulped within hours of harvest before undergoing a slow 36–40 hour dry fermentation. The coffee is then thoroughly washed, with additional density sorting to isolate only the highest-quality parchment for export. Drying takes place slowly over a minimum of 15 days—first under shade, then in the sun—with frequent turning to ensure even moisture reduction to 11–12%. Finally, the coffee is carefully stored and transported in lined hermetic bags to preserve freshness and protect the parchment before milling. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. Origin: Tanzania Region: Karatu Producer: Leon Christiankis Process: Washed This coffee is produced using a meticulous washed process that emphasizes clarity and quality at every stage. Only ripe cherries are hand-selected, sorted by density, and pulped within hours of harvest before undergoing a slow 36–40 hour dry fermentation. The coffee is then thoroughly washed, with additional density sorting to isolate only the highest-quality parchment for export. Drying takes place slowly over a minimum of 15 days—first under shade, then in the sun—with frequent turning to ensure even moisture reduction to 11–12%. Finally, the coffee is carefully stored and transported in lined hermetic bags to preserve freshness and protect the parchment before milling. Inca Gesha or SL9 is a new variety for us. When farmers of Peru first started identifying it, they drew strong comparisons to Geshas of the Americas. In fact when we first cupped it, it reminded us very much of mid-2000’s Geshas from Panama. Once the coffee was able to be genetically tested it was found that it wasn’t related to the Ethiopian Gesha plant but rather another Ethiopian LandraceHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. variety, SL9. This coffee is extremely aromatic and tea like. We taste, Pineapple, Yuzu, Jasmine, Black Tea, HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., Peach