Gaia Gesha

Origin

Tasting notes

Character

• Bright
  30
• Clean
  20

Clover blossom, lilac, and honeysuckle aromas with refined flavors of Anjou pear, dry cider and apricot that play against a chocolate, cola, jasmine tea and caramel. Sublimely floral, complex and subdued. This is a soft and subdued 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. that will appeal enthusiasts of understated grandeur. The Gaia Gesha is processed with a cherry pre-fermentation prior to being depulped and then fermented for 36 to 54 hours. The coffee is then washedWashed 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. with fresh spring water and sun driedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge.. This washed process methodology preserves a distinctly pristine cup revealing elusive inherent Gesha qualities. Since 1969, the Vohora family has operated approximately 1000 acres of high altitude farmland located around the perimeter of the Ngorongoro Crater, due west of the city of Arusha, Tanzania. Their two family farms, Gaia and Edelweiss are now in their third generation and are currently operated by the sister and brother team of Kavita and Neel Vohora. The Gaia Gesha is cultivated at their Gaia farm where they focus their efforts on innovative coffee varieties and transitional organic farming. The particular Gesha they cultivate has been sourced from a Costa Rica Gesha cultivarVariety (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.. This means that the Gesha seed stock which originally had been transported from Ethiopia to Panama in the 1960’s was brought to Costa Rica and then back to East Africa to their farm in Tanzania. Alongside their multiple coffee varieties they also produce a sizable macadamia nut harvest each year. Ngorongoro Crater holds is the world’s largest intact caldera (or volcanic lake) which is over 2000’ deep. In 1959, the Ngorongoro Conservation Area was classified as a UNESCO World Heritage Site . Ngorongoro is currently home to two prides of lions, sixteen critically endangered black rhinos, innumerable flamingos, zebras, elephants, Thompson’s gazelles, baboons, leopards and jackals and offers abundant grazing land for the Maasai Mara who tend their herds here. This is breathtakingly wild and beautiful land and a truly