This is a coffee with complex and explosive flavours that will have you second guessing what you're drinking - it doesn't taste like coffee. This Natural Gesha lot is so juicy, with complex citruses and mango qualities framing the flavour profile. There's a medley of floral qualities that present all throughout the cup - jasmine, rose, orange blossom. A crisp acidity that'll remind you of a fresh pink lemonade on a warm Summer day. The mouthfeel is creamy and feels luxurious like silk. We originally cupped this coffee at 92.5 points
We have a limited amount of this coffee with only 20 bags available.
This isn't your average natural processing technique. Rather than sending the clean and uniform Gesha cherries straight to raised beds to dry, it was fermented in cherry, in an anaerobic environment for 78 hours - this is believed to have created the unbelievable creamy mouthfeel and the crsip, winey acidity. After this anaerobic fermentation, the coffee is then sent to dry on raised beds for 12 days and then finished in a mechanical dryer for 48 hours. This added step has created a whole new expression of the flavor potential of Gesha.
This Natural Gesha is a competition worthy coffee and we believe it would easily compete as one of the best in the World.
This is the second year working with La Palma y El Tucan.
La Palma y El Tucan is a near carbon neutral coffee operation.
We scored this nano-lot at 92.5 points.