Why Gesha Smells Better Than It Tastes

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In this episode, I dive deep into the world of Gesha coffee—one of the most expensive and hyped coffee varietals in specialty coffee. I'm drinking a Nicaragua Gesha that's almost four weeks off roast, and I'm getting real about what I actually experience versus what the marketing promises. I talk about how Gesha has this incredible aroma—floral, fruity, and so intense that you almost forget what you're drinking—but when it comes to the actual taste, it often falls flat for me. I explore why we pay two to three times more for these coffees and whether they're actually worth it, comparing Gesha to saffron in terms of difficulty to grow and the marketing mystique surrounding both.

Throughout this episode, you'll learn about the honest realities of drinking expensive specialty coffee, how to think critically about coffee marketing and hype, and why it's perfectly okay if your palate doesn't align with what "experts" tell you should taste amazing. I also discuss different roasting profiles I plan to try with this Gesha and how processing, altitude, and varietal all play into what ends up in your cup. Whether you're a coffee enthusiast wondering if Gesha is worth the investment or someone who wants to understand the psychology behind premium coffee, this episode will give you a candid perspective you won't find in typical coffee reviews.

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