{"product_id":"gesha","title":"Gesha — 100% Kaʻū Coffee","description":"\u003cp\u003e\u003cstrong\u003eThe coffee from this block scored 96 points at Coffee Review and took second place in the state. This is the first time we are roasting it ourselves.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGesha — also spelled Geisha — was collected in the Gori Gesha forest of Ethiopia and is now grown by a small number of farms in Panama, Ecuador, Colombia and Kona. It is famously difficult. The trees are tall and brittle, they yield less than half of what a Typica block gives, and they only reward you if the elevation and the climate cooperate. That is why so few farms plant it, and why it costs what it costs.\u003c\/p\u003e\n\u003cp\u003eOurs grows in \u003cstrong\u003eNāʻālehu at 2,100 feet\u003c\/strong\u003e, the highest ground we farm, in deep volcanic soil on the south slope of Mauna Loa. Cool air, sunny mornings, misted afternoons. In Hawaiʻi this variety is associated almost entirely with Kona. In Kaʻū it is close to unheard of.\u003c\/p\u003e\n\u003ch3\u003eChampagne yeast, and why it matters\u003c\/h3\u003e\n\u003cp\u003eThis lot is a natural — the cherry dries whole, with the fruit still on the bean — fermented with \u003cstrong\u003echampagne yeast\u003c\/strong\u003e rather than left to the wild yeasts already on the skin. A cultured yeast gives us control over a step that is otherwise a gamble, and it pushes the cup toward effervescence: a sparkling, wine-like acidity that a washed Gesha does not produce.\u003c\/p\u003e\n\u003cp\u003eIt is slow, it is risky, and a batch can be lost. It is also the reason this coffee tastes the way it does.\u003c\/p\u003e\n\u003ch3\u003eWhat the judges said\u003c\/h3\u003e\n\u003cp\u003eGreen coffee from this block, champagne-fermented and roasted by \u003cstrong\u003eParadise Coffee Roasters\u003c\/strong\u003e in Hilo, was scored by \u003cstrong\u003eCoffee Review in September 2025 at 96 points\u003c\/strong\u003e, and took \u003cstrong\u003e2nd place at the Hawaiʻi Coffee Association\u003c\/strong\u003e the same year.\u003c\/p\u003e\n\u003cblockquote\u003e\u003cp\u003e“Exuberant, exquisitely articulated. Notes of concord grape, lychee, star jasmine, honeycomb, and cocoa nib in aroma and cup. Bright yet seamless structure, with sparkling acidity and plush, silky mouthfeel. The finish is long and perfumed.”\u003cbr\u003e— Coffee Review, September 2025\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003cp\u003eWe want to be precise about what that score belongs to. It was awarded to a lot that we \u003cem\u003egrew and processed\u003c\/em\u003e and that Paradise \u003cem\u003eroasted\u003c\/em\u003e. The 96 points describe that cup. What you see on this page is our own roast of the same block — same trees, same elevation, same champagne fermentation, our roaster instead of theirs. When we have our own cupping panel, we will publish it here in full.\u003c\/p\u003e\n\u003ch3\u003eTasting panel\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExpected notes:\u003c\/strong\u003e concord grape, lychee, star jasmine, honeycomb, cocoa nib\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody:\u003c\/strong\u003e Silky, plush\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e Sparkling, wine-like\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Kaʻū, Hawaiʻi — 100% single family farm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 2,100 ft (Nāʻālehu)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural, champagne yeast fermentation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e 2025\/26\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLot size:\u003c\/strong\u003e 250 bags\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eLight or medium — and why there is no dark\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eLight\u003c\/strong\u003e is where this coffee shows what it is: the jasmine and the grape stay intact and the effervescence stays articulate. This is how we recommend trying it. \u003cstrong\u003eMedium\u003c\/strong\u003e gives up some of the top notes for more body and sweetness, and is the friendlier cup if you usually drink darker coffee.\u003c\/p\u003e\n\u003cp\u003eWe do not offer this one in a dark roast. A dark roast burns off exactly the aromatics you are paying for — it would turn the most distinguished coffee on this farm into an ordinary dark cup. If you want dark, our \u003ca href=\"\/products\/typica\"\u003eTypica\u003c\/a\u003e and \u003ca href=\"\/products\/red-catuai\"\u003eRed Catuai\u003c\/a\u003e are built for it.\u003c\/p\u003e\n\u003ch3\u003eChoose your size\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e4 oz\u003c\/strong\u003e — about 8 cups. The standard size for a coffee like this, and the right way to meet it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e8 oz\u003c\/strong\u003e — about 16 cups, at a better price per cup. For when you already know.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThere is no 16 oz or 5 lb of this coffee, and there will not be. The lot is 250 bags.\u003c\/p\u003e\n\u003ch3\u003eHow to brew it\u003c\/h3\u003e\n\u003cp\u003eDo not put this one in an auto-drip machine. 15 g of coffee to 250 ml of water at 200 °F, in a pour-over — a V60 or Chemex — ground medium-fine. The whole argument of this cup is aromatic clarity and sparkle, and immersion brewing muddies both. Choose \u003cstrong\u003eWhole Bean\u003c\/strong\u003e and grind right before you brew. With this coffee the difference is not subtle.\u003c\/p\u003e\n\u003ch3\u003eWhy it costs what it costs\u003c\/h3\u003e\n\u003cp\u003eA Gesha tree yields roughly half of what our Typica gives on the same ground, and it is more work at every step. Pickers go slower, the cherry is selected harder, and a champagne-yeast natural has to be watched daily for weeks. In 2019 a Panama Gesha sold at auction for $1,029 per pound green, which is $2,522 per pound roasted. We are nowhere near that. This is what a small Kaʻū lot of a low-yielding variety costs when one family grows it, ferments it, roasts it and packs it.\u003c\/p\u003e\n\u003ch3\u003eFreshness and shipping\u003c\/h3\u003e\n\u003cp\u003eRoasted the day we pack it, and out of Hawaiʻi within 1–2 business days. Free shipping on orders over $75 — applied automatically, no code needed.\u003c\/p\u003e","brand":"Miranda's Farms","offers":[{"title":"4oz \/ Light \/ Whole Bean","offer_id":49554877120740,"sku":"MF-GSH-04-L-WB","price":95.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Light \/ Ground","offer_id":49554877153508,"sku":"MF-GSH-04-L-GR","price":95.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Medium \/ Whole Bean","offer_id":49554877186276,"sku":"MF-GSH-04-M-WB","price":95.0,"currency_code":"USD","in_stock":false},{"title":"4oz \/ Medium \/ Ground","offer_id":49554877219044,"sku":"MF-GSH-04-M-GR","price":95.0,"currency_code":"USD","in_stock":false},{"title":"8oz \/ Light \/ Whole Bean","offer_id":49554877251812,"sku":"MF-GSH-08-L-WB","price":175.0,"currency_code":"USD","in_stock":false},{"title":"8oz \/ Light \/ Ground","offer_id":49554877284580,"sku":"MF-GSH-08-L-GR","price":175.0,"currency_code":"USD","in_stock":false},{"title":"8oz \/ Medium \/ Whole Bean","offer_id":49554877317348,"sku":"MF-GSH-08-M-WB","price":175.0,"currency_code":"USD","in_stock":false},{"title":"8oz \/ Medium \/ Ground","offer_id":49554877350116,"sku":"MF-GSH-08-M-GR","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0643\/4419\/5300\/products\/mirandas-farm-coffee-cherry.jpg?v=1668216289","url":"https:\/\/mirandasfarms.com\/products\/gesha","provider":"Miranda's Farms","version":"1.0","type":"link"}