gesha
Calderón Natural Gesha
Delicate yet expressive, this cup showcases crisp acidity and complex herbal aromatics, evoking strength and clarity as it cools.
The Gesha variety was first discovered in the Gori Gesha Forest of Ethiopia in the 1930s. Its potential remained largely untapped for decades. It wasn’t until the early 2000s, when farmers in Panama began planting Gesha at high altitudes in nutrient-rich soil, that its remarkable potential for aromatics and flavour complexity were uncovered.
Achieving these expressive characteristics depends on a precise combination of environmental conditions and attentive farming. Altitude plays a critical role. High elevations offer a unique balance: the thinner atmosphere allows for more intense solar radiation, while cooler temperatures slow cherry maturation. This extended development phase enables the varietal to build the nuanced aromatic profile it’s now celebrated for.
However, growing Gesha involves considerable risk. The plants lack natural resistance to pests and diseases such as coffee leaf rust. Unlike many commercial cultivars, Gesha hasn’t been hybridised for resilience. It also produces fewer cherries and requires meticulous care during processing—any misstep can compromise the clarity and expression of the final cup. For producers like Luis Anibal Calderón, this high-risk, high-reward endeavour has clearly proved worthwhile.
Delicate yet expressive, this cup showcases crisp acidity and complex herbal aromatics, evoking strength and clarity as it cools.
The Gesha variety was first discovered in the Gori Gesha Forest of Ethiopia in the 1930s. Its potential remained largely untapped for decades. It wasn’t until the early 2000s, when farmers in Panama began planting Gesha at high altitudes in nutrient-rich soil, that its remarkable potential for aromatics and flavour complexity were uncovered.
Achieving these expressive characteristics depends on a precise combination of environmental conditions and attentive farming. Altitude plays a critical role. High elevations offer a unique balance: the thinner atmosphere allows for more intense solar radiation, while cooler temperatures slow cherry maturation. This extended development phase enables the varietal to build the nuanced aromatic profile it’s now celebrated for.
However, growing Gesha involves considerable risk. The plants lack natural resistance to pests and diseases such as coffee leaf rust. Unlike many commercial cultivars, Gesha hasn’t been hybridised for resilience. It also produces fewer cherries and requires meticulous care during processing—any misstep can compromise the clarity and expression of the final cup. For producers like Luis Anibal Calderón, this high-risk, high-reward endeavour has clearly proved worthwhile.