High Score For Our Panama Geisha

What makes one coffee better than another? That's a question CoffeeReview.com asks every day and they have perfected the art of objectively defining, "the best".

Subjectivity is always at play but, for the pros, the difference between good and great has a clear definition.

The September CoffeeReview.com post is dedicated to Geisha/Gesha, titled "Still Pricey, Still Amazing" written by Kenneth Davids.

The writer takes us on a Geisha journey, from its origin in Ethiopia to its skyrocketing popularity around the world, Ken goes deep into why Geisha is so beloved.

Gesha, tasted dramatically different from most of the others. And, by the typical standards of coffee experts and insiders, it also tasted dramatically better—generally bigger-bodied, usually brighter, almost always much more complex and distinctive in aroma and flavor.

94 For SF Bay Geisha

This Panama Geisha comes from our farm, Finca Santa Barbara. In 1999, we made a new commitment to our longstanding philosophy of blending sustainable coffee cultivation and social responsibility.

In the Boquete region of Panama, we purchased 105 acres of former cattle grazing land. As a tribute to co-founder and matriarch, Barbara Rogers, we renamed the property, Finca Santa Barbara.

Although we faced a landscape stripped bare of almost all plants, we refurbished the soil using rich compost created via vermiculture (worm composting), we planted 82,200 coffee trees and in 2003 we produced our first harvest.

This amazing review is the culmination of years of hard work.

Origin: Boquete growing region, western Panama
Roast: Medium-Dark

Blind Assessment: Roast-encapsulated complexity; sweetly and exhilaratingly pungent. Richly scorched cedar, rose-like flowers, orange zest, black sage, a hint of cocoa-ish chocolate in aroma and cup. Bittersweet but zesty in structure; light though plush mouthfeel. Flowers and cocoa in particular carry into a roasty but cleanly sweet-toned finish.

Notes: This coffee tied for the third-highest rating in a tasting of 20 coffees of the Gesha (also spelled Geisha) variety for Coffee Review‘s September 2017 tasting report. With its generally elongated beans and distinctive floral and crisp, often chocolaty cup, the Gesha continues to distinguish itself as one of the world’s most unique coffees.

The Bottom Line: Intensely sweet, intensely roasty, intensely Gesha. And given it’s Gesha, an impressive value.




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