Gesha (Geisha) Coffee: Everything You Need to Know About the World’s Most Celebrated Varietal
If you’ve ever explored the world of specialty coffee, chances are you’ve come across the name Gesha (sometimes spelled Geisha). Renowned for its delicate, tea-like qualities and extraordinary flavour profile, this varietal is one of the most sought-after and celebrated coffees in the world. But what exactly is Gesha coffee, and why is it so famous?
What is Gesha Coffee?
The story of Gesha coffee begins in Ethiopia, widely considered the birthplace of coffee. Researchers collected coffee seeds from wild forests in a town called Gesha (in Ethiopia’s Bench Maji zone). These seeds would eventually travel across the globe, laying the foundation for what we now know as the Gesha varietal.
The spelling “Geisha” arose when the coffee was planted in Central and South America. Many farmers and exporters used the term interchangeably, not realising the name referred to a specific place in Ethiopia, rather than the Japanese culture. Today, both spellings are common, but many in the specialty coffee industry prefer Gesha, to honour its origin.
How Gesha Coffee Spread Around the World
From Ethiopia, Gesha seeds were introduced to research stations in East Africa before eventually being planted in Central America. Panama became the home of Gesha outside Africa, thanks to its high altitudes and ideal micro-climates. From there, it spread across Latin America—Colombia, Costa Rica, and beyond—as producers tried to capture some of the magic that put Panama’s Gesha on the map.
However, growing Gesha doesn’t guarantee delicious coffee. In fact, very few farmers manage to produce coffee that expresses the floral, tea-like, world-class profile Gesha is famous for. It requires not only the right micro-climate and altitude, but also extraordinary skill in cultivation, picking, and processing.
Not All Gesha Coffees Are the Same
One of the most fascinating (and sometimes frustrating) aspects of Gesha is that it’s not a uniform varietal. Over decades of being grown in different countries, farms, and conditions, multiple types of Gesha have emerged.
Even visually, Gesha beans can vary dramatically. A Gesha lot from Panama may look and taste completely different to one grown in Colombia or Ethiopia. This variation means that not every Gesha will taste like the legendary Panama versions that wowed judges in the early 2000s. The initial seeds taken from Gesha, may not have been genetically related to each-other. Coffee trees in Ethiopia are famously biodiverse, meaning two neighbouring trees may be completely genetically unrelated. This biodiversity is why so many researchers are fascinated by Ethiopian coffee.
This has also given rise to concerns about “fake” Geshas—coffees marketed under the name but lacking the genetic purity or flavour attributes of the original line. Some may be genuine Gesha descendants that simply don’t shine due to environment or processing. Others may be mislabelled entirely.
But it’s important to remember: just because you come across a cheaper or less distinctive Gesha, it doesn’t mean it’s a bad coffee. As long as the quality matches the price, it can still be an enjoyable cup.
How Gesha Coffee Rose to Fame
Although Gesha was grown in Panama as early as the 1960s, it wasn’t until 2004 that it truly burst onto the world stage. At the Best of Panama coffee competition, a farm called Hacienda La Esmeralda entered their Gesha lot. Judges and buyers were blown away by its jasmine-like florals, vibrant acidity, and complex sweetness—flavours unlike anything else at the time.
That moment reshaped the coffee world. Prices for Gesha sky-rocketed at auctions, and it became the benchmark for ultra-premium coffee. Even today, Gesha regularly achieves some of the highest prices per kilo of any coffee sold worldwide.
What Does Gesha Coffee Taste Like?
One of the reasons Gesha is so prized is its distinct flavour profile, often described as:
Floral aromas of jasmine, rose, or bergamot
Delicate tea-like body, smooth and elegant
Bright, clean acidity reminiscent of tropical or stone fruits
Complex sweetness, sometimes honey-like
When brewed carefully, Gesha is less about heavy body or boldness, and more about clarity and nuance. It’s a coffee that shines in pour-over or filter methods, where its delicate character can be fully appreciated. Some of the cheaper Gesha coffees are showcased through espresso, which can highlight different characteristics, like a sweet, rich caramel flavour.
Why is Gesha Coffee So Expensive?
Gesha isn’t just rare—it’s also challenging to grow. The trees are delicate, require specific conditions, and yield less than more common varietals. On top of that, producers often devote special care and attention to Gesha lots, from selective picking to meticulous processing.
Combined with its reputation and limited availability, these factors drive up demand and keep Gesha at the top of the specialty coffee world. For many coffee lovers, tasting Gesha is seen as a bucket-list experience.
Should You Try Gesha Coffee?
If you’re curious about experiencing coffee at its most refined, Gesha is absolutely worth seeking out at least once. It offers a glimpse into what coffee can be when terroir, genetics, and processing align perfectly.
Just remember: not every Gesha will live up to the hype. The very best examples are unforgettable, but others may simply be pleasant coffees carrying a famous name. That makes finding a truly exceptional Gesha all the more rewarding.
A good approach is to ask your trusted roaster for more information about the Gesha they’re offering—where it was grown, how it was processed, and what you can expect in the cup. That way, you’ll know whether you’re tasting one of the world’s most legendary coffees, or simply enjoying a nice brew at the right price point.