Gesha Anaerobic Natural

This juicy cup opens with aromas of berries, dried apricot, and Swiss chocolate. Notes of pink guava and s'mores are joined by lively candied lemon peel acidity. Notes of dark honey, rooibos, and a hint of violet linger in the finish.

Our roast of the previous harvest received 95 Points from Coffee Review in November 2023!

Details

Producer: Alejo Khale Castro Farm: Volcán Azul Region: Poás Volcano, Alajuela Altitude: 1,600-1,650 masl Varietal: Gesha Process: Anaerobic Natural Roast: Light Notes: Candied Lemon Peel, Cocoa Powder, Dark Honey

Available whole bean in an 8oz or 4oz pouch. This coffee roasts and ships on Mondays and Thursdays only. Scroll down for more details.

The Story

Volcán Azul is one of the foremost coffee producers in Costa Rica, with a history reaching back to the 19th century. Today, the Kahle family's focus on quality coffee, careful processing, and ecological conservation sets it apart.

Alejo Castro Kahle planted this Gesha lot in 2017. Anaerobic processing emphasizes rich fruit notes, adding a new dimension to this natural Gesha:

"The brix (sugar content) of the Gesha cherries is measured prior to harvesting, to ensure ideal maturation has been reached. After harvesting, the cherries are collected in sealed fermentation tanks with a one-way valve, allowing fermentation gases to escape. These sealed containers are set in the path of the sun to allow fermentation temperatures to reach up to 30C (86F).

"Brix and pH are measured throughout the fermentation process. After 6 days, the cherries are moved to raised beds to dry for 6 days and then to a mechanical dryer for 31 hours."

From the Kahle Family:

“As the descendants of 19th-century coffee planters Don Alejo C. Jimenez and Don Wilhelm Kahle, we want to enhance the principles of quality inherited from our ancestors by adding the value of conservancy of natural resources, through the acquisition of extensions of natural rainforest for its protection and conservation. These are small actions taken by one family to reduce air contamination and global warming.

“We have been committed to protecting vast extensions of tropical rainforest in Costa Rica since the 1980s. We have come to acquire over 1,500 hectares of rainforest for ecological preservation in areas where we grow our coffee as well as in the Osa Peninsula, a region in the South of Costa Rica known for holding 2.5% of the Earth’s biodiversity. This is the attitude towards the environment that we want to pass on to our children and future generations of our family.”

This Gesha Anaerobic Natural, sourced from the Poás Volcano region of Alajuela, Costa Rica, represents a sophisticated collaboration with producer Alejo Khale Castro. The Gesha varietal is globally celebrated for its distinct floral and tea-like clarity, often commanding attention for its elegant profile. When paired with anaerobic natural processing, the coffee undergoes a controlled fermentation that can significantly influence the final cup's complexity and texture.

Roasted by PT's Coffee Roasting, this specific lot highlights a unique intersection of terroir and technique. While Costa Rica is frequently recognized for its meticulous processing standards, the anaerobic method here pushes the boundaries of traditional flavor development. Enthusiasts looking to better understand the nuances of these descriptors—such as candied lemon peel, cocoa powder, and dark honey—may find it helpful to reference the flavor wheel to identify the subtle interplay between the varietal’s inherent brightness and the processing-driven sweetness.