This coffee is exotic and frankly, extraterrestrial.  Purchased via auction lots by the most discriminating coffee experts, Mario is the original Gesha area on the farm in Jaramillo, Panama, not one of the newly planted areas. It is located between 1500-1650 meters and harvested during the month of February, 2010. Gesha (often spelled, wishfully, but inaccurately as Geisha) is a cultivar with strong Ethiopian roots.

A rare coffee, the Gesha cultivar from Panama announces itself so clearly and beautifully in the cup flavors. Extremely floral in the aromatics, with loads of tropical fruit, it is light bodied and delicate, yet extremely flavorful and long-lasting on the palate. There is no other coffee quite like it. It has a dry fragrance that lets you know right away what is coming when the water hits the cup: incredible sweet floral, citrus blossom and sweet honey perfume. In intensity, the fruited, floral aspects of the Gesha are more in league with the wet-processed Ethiopians and Kenyas than any other Central American coffee.

When tasting the Gesha coffees, the cup flavors might seem less intense than the extreme aromatics indicate.  However, as the cup cools, the flavor intensity and brightness will increase exponentially.

Cupping Notes: Mario Enero is shockingly sweet in the dry fragrance. Jasmine and honeysuckle floral accent with berry fruits come through. Honey and mild graham cracker hints are also evident. The wet aroma also has distinct jasmine, as well as cherry notes, honey, caramel and soft milk chocolate. The cup has a light-yet-juicy body. Interestingly, after these knock-out aromatics, the first sip of the hot brew can be a little bit soft. Wait for the temperature to drop a few degrees and it really "opens up." Flavors of vanilla, floral jasmine and bright raspberry with hints of bergamot orange will tickle your tongue. The after-taste is of warm melting chocolate, toasted rustic bread and hazelnut.