These washed and natural gesha lots from Mexico are everything you want in a gesha and more: complexity, fruit-forwardness, and the prototypical je ne sais quois that only the best geshas have.
Melanie (Colorfull's green buyer) has cupped a lot of geshas in her 10-year career as a green coffee buyer and only one or two have stood out. While not every coffee can or should be “mind-blowing” for a roaster to decide to buy it, the reason why she’s skeptical of geshas in general is because of the price points associated with them. She generally feels that what you get in the cup isn’t what you paid for. Also, Mexico as a coffee origin has not historically been where you go to get great coffees.
This reputation for supplying “bad coffee” has been changing over the last five years as everyone across Mexico’s supply stream has been waking up to the fact that Mexico has the potential for supplying great coffee. It started from a tourism and consumer standpoint in Mexico City: as more and more boutique cafes proliferated across the city and this trend bled into other tourist locations across the country, coffee producers began to want to supply higher-quality coffee. These days the demand for specialty coffee is even outstripping the supply.
Kate Avinsino is the woman behind our first ever purchase of Mexican geshas. She’s a roaster and cafe owner, very recently turned green coffee exporter. She never set out to become an exporter, but it happened because she’s built great relationships with the green coffee suppliers to her own roastery. She now wants to share these great coffees and connections with roasters outside of Mexico and we’re so glad she does because these coffees truly are the bees knees.
PHOTO CREDITS: Kyle Rowsell - @brewathomeblog & Alexander Mills - @alexander.mills