{"product_id":"la-roca-gesha-washed","title":"La Roca — Gesha Washed","description":"\u003cp class=\"p1\"\u003eGesha is the most name-dropped variety in coffee, which is exactly why we're slow with it. Most of what crosses our cupping table is expensive and forgettable. Then this one: jasmine, bergamot, Earl Grey, lime. All four, every cup, every time we went back to the table. The argument ended there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJorge Rojas farms La Roca in Planadas, Tolima, at 1,900 meters. Volcanic ash under everything, up to 2,200 millimeters of rain a year, and cool nights that slow the cherry down and let it build sugar. He and his pickers take ripe cherry only. Whatever doesn't belong gets hand-sorted and floated out before it leaves the farm.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThen the fermentation. Forty-five hours, aerobic, on Cofinet's protocol — long enough to pull the aromatics forward, controlled tightly enough that the fruit never tips over. Then pulped, washed clean, and ten days on parabolic dryers, spread thin and turned by hand. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eGesha punishes heat. The bean is long and thin-walled, and it takes a burner faster than it looks like it should. Push it and the jasmine is the first thing to go, and it does not come back. We sample roasted this lot before we touched the production roaster and watched it hold its moisture all the way through, then release it in one hard spike right at first crack — which told us exactly where the floor was. So we go light. Genuinely light. We drop it seconds after the first crack clears.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn the cup: jasmine first. Then bergamot. Then lime underneath, holding the whole thing up. The body is tea — silky and weightless, but not thin — and if you drink Earl Grey you'll know exactly what's happening here. The finish is long, clean and still floral on the way out.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eGive it at least a week off roast if you can. A very light washed Gesha opens slowly, and this one is worth waiting for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnder 50 bags (12 oz \/ 340g each). It will not be restocked.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eQuick specs\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRegion: Planadas, Tolima, Colombia\u003c\/li\u003e\n\u003cli\u003eFarm: La Roca (Jorge Rojas)\u003c\/li\u003e\n\u003cli\u003eVariety: Gesha\u003c\/li\u003e\n\u003cli\u003eProcess: Washed, 45-hour fermentation\u003c\/li\u003e\n\u003cli\u003eDrying: 10 days, parabolic dryers\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,900m\u003c\/li\u003e\n\u003cli\u003eRoast: Light\u003c\/li\u003e\n\u003cli\u003eTasting notes: Jasmine, bergamot, lime\u003c\/li\u003e\n\u003cli\u003eBest for: Pour over, drip, AeroPress, Modern Espresso\u003c\/li\u003e\n\u003cli\u003eLot size: Under 50 bags\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCommon questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Gesha coffee?\u003c\/strong\u003e\u003cbr\u003eGesha (also spelled Geisha) is a coffee variety originally collected in the Gori Gesha forest of southwestern Ethiopia and later planted in Latin America, where it became famous after Panamanian lots won international competitions in the mid-2000s. It is prized for intense floral aromatics — jasmine and bergamot in particular — a tea-like body, and a long, clean finish. It is low-yielding and difficult to grow, which is why it costs what it costs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this a washed or a natural Gesha?\u003c\/strong\u003e\u003cbr\u003eWashed. The cherry ferments for 45 hours, then gets pulped, washed clean, and dried for 10 days on parabolic dryers. A washed Gesha reads floral and transparent rather than jammy — nothing is added and there is nowhere for a flaw to hide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does this coffee taste like?\u003c\/strong\u003e\u003cbr\u003eJasmine first, then bergamot, then lime underneath. Silky, tea-like body and a long floral finish. Bright but not sharp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it roasted so light?\u003c\/strong\u003e\u003cbr\u003eGesha's aromatics are the first thing heat destroys, and they don't come back. We drop this lot seconds after first crack clears — far enough to fully develop the coffee, not one degree further.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should I brew it?\u003c\/strong\u003e\u003cbr\u003eHowever you like. Give it about a week off the roast date if you can — very light washed coffees open up slowly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I subscribe to this coffee?\u003c\/strong\u003e\u003cbr\u003eNo. Limited drops are one-time purchases — under 50 bags, no restock. \u003c\/p\u003e","brand":"Lionrush Coffee","offers":[{"title":"Whole bean","offer_id":47464452849839,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true},{"title":"Ground (Drip \u0026 Pour Over)","offer_id":47464452882607,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true},{"title":"Ground (Cold Brew \u0026 French Press)","offer_id":47464452915375,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true},{"title":"Ground (Espresso)","offer_id":47464452948143,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true},{"title":"Ground (Moka)","offer_id":47464637563055,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0631\/2447\/1983\/files\/Mockup_Gesha_Washed.png?v=1788901854","url":"https:\/\/lionrushcoffee.com\/products\/la-roca-gesha-washed","provider":"Lionrush Coffee","version":"1.0","type":"link"}