We have tasted the Gesha from this farm since it was first planted. The trees are still quite young, but this is the first year they produced enough for us to roast. There is only 11 kg of this coffee—so little that we brought it back from Kamavindi in our suitcase last winter. In the cup we find yellow florals, chamomile, red currant, honeydew, and watermelon. This is the first year Kamavindi has produced enough Gesha for us to actually roast and share. This coffee has been years in the making. We've been cupping harvests since the trees were first planted, and it they have always performed exceptionally well. At this point in our coffee journey it is rare to experience something completely new in coffee. But, this coffee is exactly that! Never before have we tasted Gesha cultivated in Kenyan soil and it is beyond exciting. A research team in Nairobi originally discovered Gesha, but for some unknown reason, it was never actually grown in Kenya. Instead, it went to Tanzania, and then eventually on to Costa Rica and Panama, where it grew into what we know today. This is a full circle in many ways, and we couldn't be more excited to be a part of it.