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Fall is my favorite time of year for many reasons, and October is my favorite month. For one, it’s my birth month. But also, it’s Ghosts birth month! We’re turning four years old! Either by coincidence or fate, our coffee this month is also four years old in a way. Let’s everyone meet the first of it’s kind, Gesha X, from Julio and Paulo Melendez at Finca El Zapote in Acatenango, Guatemala. This coffee is the result of four years worth of experimentation at El Zapote. The cherries were sealed in air tight bags and left to ferment for 15 days, and then processed as a washed coffee. The resulting flavor profile is unlike anything we’ve had from El Zapote in the past.
If I’m honest, the flavor of this coffee is unlike anything I’ve had from Guatemala. The first thing to notice is the striking floral and fruity dry aroma. When the coffee is hot the florals are intense and red. Think rose and hibiscus, maybe with a soft cinnamon background. The fruit character develops when cool and stays red. We’re getting raspberry and red currant. The acidity is malic and citric. The coffee has a strong winey vibe, but the washed processed keeps things from straying too hard and it lands more in the refreshing realm of rosé. Followed by the most decadent dark chocolate you can imagine on the aftertaste. It’s such an honor to have a close relationship with producers like Julio and Paulo and they never disappoint. El Zapote is always a good time.
- Joe
PRODUCER: JULIO MELÉNDEZ, EL ZAPOTE
VARIETY: GESHA X
PROCESS: 360HR FERMENTATION WASHED
GREEN COST: $18/LB
SCORE: 88
TASTING NOTES: ROSÉ, RED CURRANT, DARK CHOCOLATE
(250 grams whole bean)
Fall is my favorite time of year for many reasons, and October is my favorite month. For one, it’s my birth month. But also, it’s Ghosts birth month! We’re turning four years old! Either by coincidence or fate, our coffee this month is also four years old in a way. Let’s everyone meet the first of it’s kind, Gesha X, from Julio and Paulo Melendez at Finca El Zapote in Acatenango, Guatemala. This coffee is the result of four years worth of experimentation at El Zapote. The cherries were sealed in air tight bags and left to ferment for 15 days, and then processed as a washed coffee. The resulting flavor profile is unlike anything we’ve had from El Zapote in the past.
If I’m honest, the flavor of this coffee is unlike anything I’ve had from Guatemala. The first thing to notice is the striking floral and fruity dry aroma. When the coffee is hot the florals are intense and red. Think rose and hibiscus, maybe with a soft cinnamon background. The fruit character develops when cool and stays red. We’re getting raspberry and red currant. The acidity is malic and citric. The coffee has a strong winey vibe, but the washed processed keeps things from straying too hard and it lands more in the refreshing realm of rosé. Followed by the most decadent dark chocolate you can imagine on the aftertaste. It’s such an honor to have a close relationship with producers like Julio and Paulo and they never disappoint. El Zapote is always a good time.
- Joe
PRODUCER: JULIO MELÉNDEZ, EL ZAPOTE
VARIETY: GESHA X
PROCESS: 360HR FERMENTATION WASHED
GREEN COST: $18/LB
SCORE: 88
TASTING NOTES: ROSÉ, RED CURRANT, DARK CHOCOLATE
(250 grams whole bean)