Myanmar CSG Purple Gesha Greenhouse Wet-washed

Tasting Note:  Orange Blossom | Apple | Plum | Assam Milk Tea

Varietal	Processing Method	Altitude
Gesha	Wet-ferment washed, greenhouse-dried	1300-1400m

 Size:  200g/1kg

Brewing Recommendation: Filter Brews / Modern Espresso 

This is a rare sight of a Gesha from Myanmar grown at 1,300–1,400 m, processed as a Wet-ferment washed coffee (dried in a greenhouse); it is from Pyin Oo Lwin, formerly Maymyo, has a long Arabica history and is among the Myanmar locations where Arabica was introduced in the 1930s before expanded cultivation.

Experimental, with a clear brief

“Washed” sounds a bit like laundry, but here it means the coffee’s fruit and mucilage are removed before the parchment coffee is washed and dried. That route is useful for anyone chasing contrast rather than fermentation fireworks: washed coffees commonly foreground clarity and clean, crisp acidity instead of fruit-driven ferment character.

In the cup

Aroma moves from orange blossom to apple, then the taste lands on plum. The finish recalls Assam milk tea, giving this cup a soft-spoken closing note after the fruit. Try it when you want an unfamiliar coffee that still knows how to make its point.

Order a bag online and take this plum-led Myanmar Gesha somewhere new.