Few coffees have stirred as much passion and controversy as Gesha coffee. Once a little-known variety from Ethiopia, it became a global icon after being cultivated in Panama and introduced to the specialty world with record-breaking prices and unforgettable flavor profiles. But with changing tastes, new origins, and evolving competition, many now ask: is Gesha still the king of specialty coffee?
The Origins of Gesha Coffee
Gesha coffee originates from the Gori Gesha forest in Ethiopia, where the variety was first identified in the 1930s. Known for its resistance to disease and distinctive floral character, it was cataloged by researchers and eventually brought to Central America for agronomic trials. For decades, it remained under the radar until one Panamanian farm changed its destiny forever.
Panama’s Role in Gesha’s Rise
The modern story of Gesha coffee begins in the early 2000s when Hacienda La Esmeralda, a farm in Boquete, Panama, presented a Gesha lot at the Best of Panama competition. The judges were stunned by its clarity, intense floral aromatics, and tea-like structure. It broke all auction price records and launched the variety into international stardom. From that moment, Gesha became synonymous with elite specialty coffee.
What Makes Gesha Coffee So Unique?
Gesha coffee stands out for its extraordinary sensory qualities. In the cup, you can expect vibrant notes of jasmine, bergamot, stone fruit, and tropical sweetness. The body is silky, the acidity is bright yet elegant, and the finish is long and clean. These attributes are often enhanced by high-altitude cultivation and careful post-harvest processing, typically using washed or anaerobic fermentation methods.
Its rarity and growing difficulty also add to its allure. Gesha trees are low-yielding and fragile, requiring ideal conditions and constant attention. This makes the variety expensive to grow but also incredibly rewarding for producers willing to take the risk.
Gesha Goes Global: Beyond Panama
Following Panama’s success, other producing countries began cultivating Gesha coffee, hoping to replicate its flavor and commercial impact. Colombia, Costa Rica, Ethiopia, and even countries in Asia and Africa have invested in Gesha lots, some achieving spectacular results. These new origins added diversity to the Gesha profile, proving that terroir plays a major role in how the variety expresses itself.
While Panama still holds prestige, Gesha from other regions is now winning global competitions and appearing on the menus of top cafés around the world. This broader availability has made the variety more accessible, though still considered a luxury among coffee lovers.
Is Gesha Still Worth the Hype?
As Gesha coffee becomes more widespread, some in the coffee community question whether its reputation remains deserved. Critics argue that high prices and branding sometimes overshadow quality. Others say the market has become saturated with underwhelming Gesha offerings that lack the elegance of original Panamanian lots.
Yet, when grown and processed well, Gesha continues to deliver a cup that few other varieties can match. It offers a tasting experience that borders on the extraordinary, making it a benchmark in coffee competitions and a showcase item on specialty café menus. The key is transparency and traceability — knowing where your Gesha comes from and how it was handled from farm to roast.
Brewing and Enjoying Gesha Coffee
To fully appreciate Gesha coffee, brew it with care and intention. Manual pour-over methods like V60 or Chemex are ideal, highlighting the clarity and layered aromatics of the bean. Use filtered water at 92–96°C, a medium grind, and fresh beans roasted within a few weeks of use. Avoid overpowering additions like milk or sugar, which can mask the subtleties that make Gesha so exceptional.
Serve in a pre-warmed ceramic or glass cup and take your time. Smell the dry grounds, evaluate the bloom, and sip slowly. Note how the floral and citrus notes evolve as the brew cools — a hallmark of high-quality Gesha.
Gesha and the Evolution of Specialty Coffee
Gesha coffee not only elevated expectations for flavor but also reshaped how coffee is valued. It helped shift attention to single varieties, experimental processing, and farm-level storytelling. The focus on quality over quantity, traceability, and craftsmanship became central to the third wave movement, and Gesha was a catalyst.
However, as new varietals and experimental processes enter the market, Gesha must continue to earn its place. Innovations like carbonic maceration, rare hybrids, and new cultivars challenge the idea that any one coffee holds the crown forever. Still, Gesha remains a symbol — of excellence, ambition, and the beauty that coffee can offer when all elements align.
Final Thoughts: Still the King?
So, is Gesha coffee still the king? The answer depends on what you’re looking for in your cup. If you value intense aromatics, structured acidity, and unforgettable elegance, Gesha may always feel like royalty. But in a world of ever-expanding flavor possibilities, it’s now one extraordinary option among many.
Rather than seeing Gesha as the undisputed ruler, think of it as the variety that opened the gates to a new era — one where farmers, roasters, and drinkers seek out coffee not just for energy, but for expression. Whether you’re brewing it at home or sipping it at a world-class café, Gesha is still a moment worth savoring.