Nose: winey, blackberries, red berries, floral.
Flavors: floral, pineapple, blackberries, sparkling wine, grapes, green apple. Phosphoric acidity.
Varietal: Original from the South of Ethiopia, the first Gesha seeds arrived in the Americas through Panama in the ’60s. The Agronomic Institute of Campinas (IAC) received the varietal for study and added it to their genetic bank to assess Gesha’s performance under the Brazilian climate. To fully understand its genetic, IAC cultivated the Gesha both in their lab and on select research partner farms: this is how Gesha arrived in Daterra. We have been studying this varietal since 2014 and only very recently it became commercially available.
Process: the cherries fermented inside a tank equipped with a valve system that prevents any gas from entering the tank. As the cherries ferment, they release CO2 and, because carbon dioxide is denser than oxygen, it pushes the lighter gas out through the valve. After a few hours, the tank environment becomes completely anaerobic, allowing the perfect conditions for microorganisms to perform enzymatic reactions inside of the beans.
Screen size: 16/18
Plot: BV 40
Drying: Raised Beds