El Salvador Chalatenango – Finca San Francisco – Gesha Natural Processed

Description

New Crop! A unique & tasty El Salvador coffee! Gesha is an Ethiopian strain that is now grown in Central and South America. Incredibly finicky plant, one must have the correct altitude and climate to make it shine. When it shines, it is considered some of the worlds best and most sought after coffee. This is a cool, fun & fresh example that will not break the bank!

Although a true Gesha coffee, one can tell it has cross pollinated with other strains on his farm, the beans will appear a bit more rounded than some of our other Gesha offerings, plumper long beans one could say. One can see the classic Gesha characteristics in the taste;  floral, fruity, high acidity, with a black tea like spice but also some classic El Salvador tones; nutty & chocolaty. A great screen of coffee, larger beans with a very clean natural processing.

José Omar Lemus owns a farm called San Francisco, where he grows Pacas  and other experimental varieties.

This farm is only 2 hectares with 4600 trees planted. Jose has experimented with variety separations on his farm and spoke to us about treating each variety as a unique project from picking to processing.

Jose does all of his drying on raised African Beds. Jose said his goals for future harvests are to continue to pursue quality and replant varieties to replace aging trees, but not to increase total production, but rather just increase the overall quality of the harvest.

Tasting Notes: Best at the light to medium roasts; a punchy high acidity cup full of citric and floral tones. Although natural processed, this is not a fruit bomb cup. It is fruity but hard to detect until the cup cools, or the beans get a little older. Although open air dried, tastes more like an anaerobic natural.  The fruitiness is much more citric and floral with just a small hint of a winy factor. The wowing brighter tones do pull some balance with a dark tea like spice note. Hints of Jasmine in the aromatics, but not enough to trick one into thinking its an Ethiopian.

Roasting Notes: A bit higher chaff and will roast just a touch two toned. Easy to roast all in all but make sure not to get this one too dark. Still a very bright tasting cup at dark roasts, turns very roasty. Setup is real important, for best tastes try to wait 3-6 days before drinking. It will reduce the citric floral enough to taste a bit more red fruit as well as smoothing out some of the bitter spice. Tasty after 24 hours but the tones are potent and will risk a sour/bitter contrast if drank too soon.