Lehmus Roastery is launching two new coffees today, Friday.
In honor of the Helsinki Coffee Festival, our selection includes Limited Gesha 1931, roasted from one of the world's best coffee beans, and Oligark Red Ruby, aromatized for 10 days in a red wine barrel.
Gesha 1931 is a very special coffee
The latest addition to our Limited Series, Gesha 1931, comes from the Gesha region of Ethiopia. The Gesha variety is also grown in South and Central America (where it is usually spelled Geisha), but it originates from Ethiopia.
The coffee rose to fame in 2004 when the Panamanian family farm Hacienda de Esmeralda brought it to widespread awareness in the Best Of Panama competition. Since then, Gesha has garnered fame and honor around the world, both in coffee competitions and in producer quality assessments.
So why is Gesha so good? It's of course because of the coffee's flavor, which is very sophisticated, with a floral acidity, honeydew melon sweetness, and a hint of green tea.
More technical reasons why coffee is so good include the soil where the coffee bush grows and the altitude. The soil in Ethiopia is excellent for growing coffee. The altitude, 1931-2040 meters, is exceptionally high. Coffee grown at high altitude is more concentrated: it has more sugars and aromas than coffee beans grown at lower altitudes, because the altitude also brings coolness.
This can be compared to berries growing in the cold summers of Lapland. The warmth of the day and the coolness of the night, as well as the longer development period, create intense flavors.
Oligark Red Ruby gets its aroma from red wine
Another new product, Oligark Red Ruby, continues our series of barrel-flavored coffees.
Last fall we used a whiskey barrel, now it was our turn to use a used red wine barrel, into which we poured Costa Rican Caturra and Catuai coffee beans to aromatize for ten days.
Our Oligark coffees represent small-scale madness and an open-minded combination of flavors. When alcoholic beverages are aged in wooden barrels, not only the alcohol but also the aromas of the beverage are absorbed into the wood grains. We absorb these aromas into the raw coffee beans. After ten days, we roast the coffee, which evaporates the alcohol, but the aromas remain in the coffee to give it its own nuance.
Due to the production method, coffee can only be made in small batches at a time. It is very valuable. That is why we package the coffee in a gold bar-like package and hand-apply the label as a seal for this entire work.
The combination of Caturra and Catuai beans, which come from the San Antonio community in Costa Rica, has the characteristics to go well with red wine. The coffee beans, grown at an altitude of 1700-1950 meters, have a taste of caramel, toffee, grapefruit and floral notes, which combine interestingly with the aromas of red wine.
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Limited Gesha 931 (24.90€/200g) and Oligark Red Ruby (19.90€/200g) are currently on sale in the online store, at the Helsinki Coffee Festival, Satamatie 6, Lappeenranta.