The bright fruity body of the dry grounds was phenomenal. It went right to my head, wrapping it in smooth layers of raspberries, currants, and subtle glimmers of jasmine. The wet break released a cool, slightly tart, but sweet cloud of velvety grapefruit and key lime which gave way to a sultry warm strawberry.
The liquor was smooth and strong, the first few sips sending shivers down my spine (literally). The more forward notes of orange blossom and fresh blueberry pie transitioned slowly through musk melon, candied lemon peel and clove, into lilac and oak. The body was strong and present, but not so overpowering as to lose sight of the subtle, light hearted playfulness of flavors mingling in my mouth. As the Gesha cooled, the sweetness flew forward, grabbing my tongue and slowly sliding to the back of my throat. The aftertaste was muted, and reminded me of many Ethiopians I have tried in the past. What caught my attention at this stage was not the body's presence, the superb sweetness, nor the understated aftertaste, it was the sudden (and rather intriguing) change of the flavor profile. No longer was I getting fruity and bright, now I was getting deep and woody, creamy and dark. Notes of oak wood smoke and tobacco began to appear.
The body always stayed strong, and the sweetness (while having wavered a little) continued to impress. The aftertaste was smooth and pleasant, always leaving me wanting more.
The only fault I found was that at times I tasted a small twinge of sourness. Whether from the drying process or from mishandling somewhere along the long chain of hands from Panama to my cup, I am not sure. That being said it was hardly noticeable, and did not detract greatly from this most enjoyable experience.
So, after my cup I sit back and look at my notes and I can honestly say that all the way to the bottom, I enjoyed every last drop. I had always been skeptical about the Gesha bean. I had never believed it could be all that others had said it could be. Now though I am a believer. It's moments like these that make me realize that my passions, neh, my obsessions are very well placed.
NOTES:
Roaster: Flying Goat Coffee
Brew Method: French Press (Bodum 34 oz.)
Whole Bean Measurement: 1/3 cup
Grind: Mahlkonig setting 4 (appox.)
Brew Time: 4 min
Brew Temp: 195 F/ 90.55 C
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