Gesha

An Ethiopian variety made famous in Panama, prized for jasmine, bergamot and tea-like elegance, and priced to match.

Gesha was collected from wild coffee in southwest Ethiopia in the 1930s, near the area the name comes from, and travelled through East African research stations to Costa Rica's CATIE institute and then to Panama. For decades it was planted mainly for its resistance to leaf rust, and nobody paid much attention to the cup.

That changed in 2004, when Hacienda La Esmeralda in Boquete entered its Gesha in the Best of Panama competition and buyers were stunned by its floral, tea-like flavor. It has set auction records ever since. The plants are tall and yield little, which helps keep it expensive. It's now grown well beyond Panama, especially in Colombia and Ethiopia.

Also spelled
Geisha (the region's name is Gesha)
From
Wild coffee in southwest Ethiopia; made famous in Panama
Known for
Jasmine, bergamot, stone fruit, a tea-like body
Plant
Tall, long-limbed, low yields
Signature notes
jasmine, floral, peach
Origins
Panama (286), Colombia (194), Honduras (54), Peru (45), Guatemala (29), Ecuador (22), Costa Rica (18), Mexico (16)
Processes
Washed (410), Natural (204), Anaerobic (126), Honey (43), Inoculated (33), Experimental (30), Thermal shock (18), Co-fermented (13)
Flavors
Floral (544), Citrus (337), Stone fruit (286), Tropical (247), Berry (185), Caramel & sugar (181), Red fruit (156), Tea-like (117)
Elevation
1600–2026 m (median 1800 m)

On the bag

Green Tip / Brown Tip
Two Gesha types named for the color of new leaves. Green Tip is often considered the more aromatic.
Best of Panama
Panama's yearly competition and auction, where Gesha lots regularly set price records.

Roasters that carry it most

In stock

Past coffees

All varieties