Overlook Coffee Co.
Guatemala Acatenango Gesha
Guatemala Acatenango Gesha
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Description:
This Gesha from Acatenango Farm delivers a remarkable cup with rich sweetness and body. It showcases a fragrant blend of jasmine and fruit-forward notes, reflecting its distinguished lineage. The brewed coffee offers a transparent sweetness highlighted by floral star jasmine. As it cools, delicate flavors of guava, star fruit, and tamarind emerge, while a tea-like finish is enhanced by subtle spice and citrus. This coffee is truly exceptional as a pour-over brew.
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Product Info:
The Gesha coffee variety is renowned for its exquisite flavor profile and unique floral characteristics. Originating from Ethiopia, it was introduced to Costa Rica and later gained international acclaim after being showcased by Esmeralda Farm in Panama. Known for its delicate notes of jasmine, fruit, and a tea-like finish, Gesha offers a complex and nuanced cup that can vary significantly based on its growing conditions. This high-altitude cultivar thrives in rich, volcanic soil, producing exceptional quality coffee that has become highly sought after by coffee enthusiasts around the world.The washed process, also known as the wet process, is a method used to remove the outer pulp and mucilage from coffee cherries before drying the beans. In this process, ripe cherries are first pulped to remove the outer skin, leaving behind the beans covered in mucilage. The beans are then fermented in water for a period of time, usually between 12 to 72 hours, depending on factors like altitude and temperature. During fermentation, enzymes break down the mucilage layer surrounding the beans. After fermentation, the beans are thoroughly washed to remove any remaining mucilage, leaving clean coffee beans ready for drying.Elevation plays a crucial role in determining the quality and flavor profile of coffee beans. Generally, higher elevations are associated with better quality coffee. As coffee plants grow at higher altitudes, they face cooler temperatures, reduced oxygen levels, and increased exposure to sunlight. These conditions cause the coffee cherries to mature more slowly, allowing them to develop more complex flavors and a higher concentration of sugars.At Overlook Coffee Co. we proudly use an all-electric fluid bed roaster! Fluid bed roasting is a coffee roasting method that involves suspending coffee beans in a stream of hot air, rather than directly exposing them to a heated surface. In this process, the beans are placed in a roasting chamber where hot air circulates, creating a "fluid bed" of beans that are constantly agitated by the airflow. As the beans roast, they are evenly exposed to the hot air, resulting in consistent and uniform roasting. The circulating air helps to transfer heat efficiently to the beans, allowing for precise control over the roasting process. Additionally, the fluid bed roasting method uses less energy and produces less smoke compared to traditional drum roasting reducing the environmental impact of our coffee production.A coffee profile, also known as a flavor profile or tasting notes, refers to the unique combination of flavors, aromas, and characteristics present in a particular coffee bean or blend. It encompasses a range of sensory attributes such as acidity, body, sweetness, bitterness, aroma, and aftertaste. Coffee profiles can vary widely depending on factors like the bean's origin, variety, processing method, roast level, and brewing technique.
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If you don't know the story of the Gesha 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. And with this coffee from the region of Acatenango, we have a Gesha cup that expresses much of that floral intensity that's become synonymous with the "Gesha" name. This particular Gesha comes from a single-family estate on the steep slopes of Volcan Acatenango, situated between 1,600 and 1,700 meters. The rich volcanic soil here greatly contributes to its exceptional quality. The farm has been family-owned for generations, and they’ve developed an impressive wet milling facility on-site to ensure the highest standards of processing.
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