– PROTECT THE ORIGIN –
For those passionate about the world of Specialty coffee, Gesha is no longer a strange thing whenever it is mentioned. This is a coffee variety that is considered to be perfect in terms of the flavor profile it brings.
However, despite its popularity, the characteristics of Gesha cultivation have always remained a mystery that attracts the curiosity and research of many people. In this article, we will explore together the characteristics of Gesha and the cultivation process that creates the finished product of this variety.
Basic Features of Gesha
Gesha is a coffee plant of high stature. The tips of the leaves are green or bronze in color, and the pea size is medium.
Optimal altitude:
– 5° North latitude – 5° South latitude: >1600m
– 5 – 15° North Latitude & 5 – 15° South Latitude: >1300m
– > 15° North latitude & > 15° South latitude: >1000m
Gesha is a complex plant to grow
This coffee variety was initially found and harvested in the coffee forests of Ethiopia in the 1930s. The variety was listed as accession T2722 at the Centro Agronomico Tropical de Investigación y Ensenanza (CATIE) in Central America in 1953. After being recognized as resistant to coffee leaf rust, Gesha was distributed throughout Panama through CATIE in the 1960s.
However, because of the brittle nature of the branches, it is not easy to take care of Gesha, so Gesha is not popular and widely planted by many farmers. The reason is that the yield of this variety is not high, and the profit is only moderate.