The honey process adds balanced depth to the otherwise very delicate varietal. The coffee opens up as it cools with some great jammy sweetness of guava, black cherry, lemon zest, tropical fruits throughout and cocoa nib.
Light/Medium roast. This coffee shines in pourover/filter brews.
ORIGIN costa rica
PRODUCER luis fernando prado
PROCESS honey process
ALTITUDE 1650 m
If you don't know the story of the Gesha [geisha] cultivar, it is an old coffee type from Ethiopia that was brought to an experimental coffee garden in Costa Rica years ago as a specimen sample. It was distributed to a few farms for testing on small plots, but not much was thought of it until one of these, Esmeralda in Panama, separated it from the other cultivars and entered it in the national competition. It was so outrageously different, with fruited and floral character like a Yirga Cheffe coffee from half a world away.
Now that the word is out, other farms that received some of the seed have tried to separate their Gesha coffee as well, as is the case here. The results are always a bit different: the cultivar "expresses" itself differently in terms of cup flavors at each location, influenced by weather, soil, altitude and the like.
Though Luis Prado only has four years of growing experience under his belt. His passion behind finding new ways to improve as a producer is already starting to shine. We look forward to see what his continued efforts for quality yield.