![[Pasted image 20240928115040.jpg]] # Notes After brewing a couple of times it still hasn't clicked yet which is pretty much standard for me and gesha. My working hypothesis is that I need to dial back the extraction to let delicate flavors come through. Maybe I should also try brewing in ways that are out of my norm, e.g., trying a fine grind low agitation recipe for once. I also haven't tried using the [[Pourovers#Hario Switch]] yet, which I should.alb ![[2024-09-28 1141 I still don't get gesha I guess-a]] # Vendor Copy > Coffee Specs > > Origins | Colombia, Honduras, Panama, and of course, Ethiopia > > Producers | Uba, Hayvis Sagastume, Gesha Village, Sebastian Ramirez, Jose Gallardo, Sebastian Gomez, La Palma Y El Tucan, Abu, and Diego Bermudez > > Processes | Various > > Notes | White Florals, Complex Citrus, Stone Fruit, Ever-Evolving > HOW WE GOT HERE | > > In 1923, the original Yankee Stadium opened its doors just as baseball superstar Babe Ruth was entering his prime. For years, both he and the Yankees exemplified excellence on that field, and the stadium eventually became known as "The House that Ruth Built" as a result.  > > Less than a decade later, in 1931, the Gesha coffee variety began its own history of excellence when it made its way from the Gori Gesha forest of Ethiopia to an agricultural research center in Costa Rica. It spent the next several decades making its way across the coffee-growing world in the Americas, and the coffee industry - much like Babe Ruth's impact on baseball - has never been the same. > > You might be wondering what any of this has to do with our birthday. For founders Lem Butler and Kyle Ramage, Gesha coffee has played an integral role, both in their relationships with coffee and their professional endeavors in the industry. Both Lem and Kyle showcased Gesha coffees on the World Barista stage, and the variety became a pillar upon which they built the Black & White brand. > > When we opened our doors seven years ago, _excellence_ was at the forefront of our vision for the company, and it remains one of our three core values today. To celebrate our birthday this year, we want to pay homage to a variety that is steeped in excellence and also close to our hearts: this is the house that Gesha built. > > HOW WE DID IT | > > With this blend, we wanted to showcase those quintessential characteristics which make the Gesha variety so incredibly special, while simultaneously celebrating the journey it has made all over the coffee-growing world. To do this, we blended an astonishing TEN Gesha lots from four countries, resulting in a true _mosaic_ of Gesha flavors, origins, and stories:  > > 35% Uba Gesha - Washed (Colombia) > > 30% Hayvis Sagastume Gesha (Honduras) > > 15% Gesha Village - Lot 17 (Ethiopia) > > 15% Sebastian Ramirez Gesha (Colombia) > > 5% "That Gesha Funk" blend, featuring:  > > - Sebastian Gomez - Dragonfruit (Colombia) > - Sebastian Gomez - Peach (Colombia) > - La Palma - Natural (Colombia) > - Abu Gesha - Natural (Panama) > - Diego Bermudez - Letty (Colombia) > > The bulk of the blend is made up of washed Gesha lots that contribute everything we expect to smell and taste when we approach the cupping table. But, because we are who we are and just can't help ourselves, we couldn't resist adding the five coffees making up "That Gesha Funk" blend, adding nuance to the cup and telling a more complete story of what's possible in processing (spoiler alert: not all Gesha lots have to be washed!).  > > Finally, we'd be remiss to leave our good friend, Jose Gallardo, off of the above list. Both Kyle and Lem featured one of his Gesha coffees during their respective WBC runs, and our love affair with the variety really reached a fever pitch at his storied farm in the hills of Boquette - Finca Nuguo. So, we added _just a pinch_ of his renowned washed Gesha lot to this blend. > > WHAT IT TASTES LIKE | > > Complex and ever-evolving, the result is a cup of coffee that celebrates everything we love about Gesha coffee as a variety. White florals greet you right at the jump. Vibrant acidity like complex citrus is present throughout, and a variety of stone fruit can be perceived by different palettes and at different temperatures. Our hope for this blend is that it sips like a celebration of Gesha's past, present, and future, and we couldn't be more delighted to share it with you on our birthday. Now, the question that remains is this: _does it pair well with birthday cake?_