On the nose, sweet aromas of chocolate/praline, even nutmeg. There are also aromas of fresh citrus. On the palate, it is a very soft and balanced coffee, developing flavors of candied fruit with a slight winey side. Nice acidity on the finish, with a pleasant light astringency.
What is gesha?
No, the name has no connection with the traditional Japanese hostess; the Gesha variety is actually named after a town in Ethiopia around which it is widely grown!
There are several botanical lines of coffee around the world, but the vast majority of those grown are Arabica and Robusta. Arabica, which represents around 60% of the world's coffee, can then be divided into varieties: Typica, Bourbon, Caturra, Gesha/Geisha, Catuaí, Pacamara, etc. These appellations can resemble the grape varieties of the wine world: Syrah, Cabernet Franc, Riesling, etc. These same varieties affect where and how the coffee tree will be grown, what flavor it will develop and how it should be roasted. Bourbon, for example, is known for its sweetness; the Gesha, for its very aromatic profile.