Guatemala · Variety
Geisha (Gesha) Coffee from Guatemala
Geisha (Gesha) is one of the defining varieties of Guatemalan coffee. Guatemala grows coffee at 1,300–2,000 m across regions such as Antigua, Huehuetenango, Atitlán, and Geisha (Gesha) — a Arabica of Ethiopian landrace from the Gesha forest region, via CATIE accession T2722 to Panama — occupies an important place in that landscape. Its preferred range of 1,600–2,000+ m for the signature profile aligns with what Guatemalan farms can offer, which is a large part of why the pairing works.
Agronomically, Geisha (Gesha) brings a demanding but rewarding profile — some rust tolerance in certain lines; generally delicate — with low yields on a tall, willowy, sparse branching plant. In Guatemala, where the harvest runs december – march and annual production is ≈3.4 million 60-kg bags, those traits shape which farms plant it and how its lots reach the export market through Puerto Quetzal (Pacific).
In the cup, Guatemalan Geisha (Gesha) expresses both sides of its parentage: the variety contributes jasmine, bergamot, stone fruit, papaya, tea-like body, crystalline sweetness, while Guatemala's terroir adds the character the origin is known for — chocolate, spice, apple and stone-fruit acidity, full body. Buyers comparing Geisha (Gesha) across origins will find the Guatemalan expression distinct for exactly that reason.
Key facts
| Variety | Geisha (Gesha) |
|---|---|
| Species | Arabica |
| Lineage | Ethiopian landrace from the Gesha forest region, via CATIE accession T2722 to Panama |
| Optimal altitude | 1,600–2,000+ m for the signature profile |
| Guatemala growing altitude | 1,300–2,000 m |
| Harvest season | December – March |
| Disease resistance | Some rust tolerance in certain lines; generally delicate |
| Bean size | Large, elongated |
| Typical Guatemalan cup | Chocolate, spice, apple and stone-fruit acidity, full body. Antigua: cocoa-smoke elegance; Huehuetenango: bright wine-citrus intensity; Cobán: soft spice and cream. |
Related Guatemala regions
Geisha (Gesha) Coffee from Guatemala — frequently asked questions
Where in Guatemala is Geisha (Gesha) grown?
Primarily across Antigua, Huehuetenango, Atitlán, at elevations of 1,300–2,000 m. The variety's preferred range of 1,600–2,000+ m for the signature profile means the higher zones tend to produce the most expressive lots.
What does Guatemalan Geisha (Gesha) taste like?
Expect the variety's core character — jasmine, bergamot, stone fruit, papaya, tea-like body, crystalline sweetness — shaped by Guatemala's terroir toward chocolate, spice, apple and stone-fruit acidity, full body.
When is Geisha (Gesha) from Guatemala available fresh?
The Guatemalan harvest runs december – march; fresh-crop lots typically reach consuming markets one to three months after milling, shipped via Puerto Quetzal (Pacific).
Volcana Coffee exports high-grown Catimor, Typica, and washed Fine Robusta from the Bolaven Plateau, Laos — washed, natural, and honey processed, SGS-inspected, with full export documentation. Cup our origin against any in the world.
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