I met Jordan last year in Guatemala where he showed me some of his processing experiments at Finca Gascon in Antigua. Jordan is a leader in the Guatemalan specialty scene, and one of the nicest and most humble guys you'll meet despite his extensive knowledge of coffee processing.
This particular Gesha lot was purchased in cherry from a farm in Santa Rosa, and underwent a carbonic maceration process. The practice of purchasing coffee in cherry for the purpose of experimentation is nothing new, and quite common in Colombia currently.
The processing done here is really quite balanced, with lots of the inherit Gesha flavors shining through. Various tropical fruits take center stage with peach like flavors lingering and some mint in the aroma. The finish is long, and one of the highlights for me. A beautiful example of some of the stunning coffees coming from Guatemala, many of which are thanks to Jordan's involvement in the coffee community.
