Three years in the making, this Gesha has been one of the most exciting projects we have done on the farm thus far! With years of careful consideration of the agronomy used, our plants are thriving and produced cherries a year earlier than expected. We got a very small harvest this year – 100lbs of total cherries – and we felt that we needed to share this experience with our friends and family here, as not only a great coffee now, but a glimpse into years to come when this coffee reaches its full potential.
Gesha is brand new to Brazil and being new to the scene comes with some added difficulties. Not knowing how it would grow on our land in Sul De Minas, we had to search for any info we could from farms outside the country. Now, after three years, we feel at one with the plants and they are loving the cool shade-covered climate we have introduced them in. We concentrated on a 48-hour anerobic (no oxygen) natural processing this year to focus on the natural fruit characteristics while keeping the coffee clean. We did all the drying on raised beds and did extensive sorting of the cherries to make sure they were perfect. This included floating, selective picking, color sorting as drying, pulling out broken cherries, and sorting peaberries (cherries with one seed) out.
Being its first-year harvest and having the plants still growing both their root system and their height a considerable amount (the trees are only three feet tall), they must split their nutrients between growing new branches, roots, and the cherries themselves. The flavors are everything you could hope from a natural processed Gesha. Florals and fruit notes are apparent but coming from the young trees have a soft and delicate nature to them. We are getting notes of strawberry, apricot, lime, orange blossom, white tea, sweet cream and nougat.
Farmer: Jose Augusto Peixoto
Farm: Fazenda Peixoto
Region: Sul De Minas
Altitude: 1250 MSL
Taste: Orange blossom, white tea, lemongrass,
watermelon candy, strawberry, apricot,
nougat, sweet cream
Aromatics: Peach, orange blossom, nougat, chocolate
Recommended Brewing Method:
C70, 19g in 300g out, 4:00 – 4:15 min.
After brewing this every way we could think of, we thought the C70 did it the most justice with its dense sweetness and clarity of flavors. It opens with sweet delicate flavors of apricot and milk chocolate, followed by soft florals like those found in a white tea and a delicate mandarin orange acidity with a sweetness of marshmallow. Then it cools down into fresh lime and nougat. We love how soft this coffee is with its fruit notes while also maintaining a dense sweetness.
Pair this coffee with:
Blueberry fruit tart and great conversations!