BLACK BOX: The Phantom Gesha

The Phantom Gesha is back! Another year of delicious washed and natural Gesha variety from Finca La Pomarrosa, blended as a luxury twist on one of our flagship blends!

The Silva-Fernandez family and their farm, Finca La Pomarrosa, produce wonderful coffees, and we look forward to their fruit-forward Colosay Bourbon every season. A few years back though, the family renovated part of their farm with Gesha, and last year was their first full harvest of the variety! Last year, the family created both washed and natural-processed versions of the variety for us, and this year, we asked for the same.

Gesha (or sometimes Geisha, depending on who you ask) is a coffee variety native to Western Ethiopia, but it’s become famous in Latin America. Starting with the 2004 Panama Cup of Excellence, Gesha has been winning national coffee and international barista competitions ever since, thanks to its intense floral and citrus flavors.

Phantom Limb Blend is the fruitiest of our year-round blends, showcasing a mix of washed and natural Ethiopian coffees. Since the Gesha variety hails from Ethiopia, and Silva-Fernandez family processed it two ways, we figured this was the perfect chance for an elegant, luxury play on our more adventurous house blend. 

While we tend to roast “normal” Phantom with espresso and year-round consistency in mind, in this case, we’re roasting the Phantom Gesha to highlight the best of the variety and the work from Finca La Pomarrosa. It can work as espresso, but it’s a delicate, nuanced blend that we think truly shines as a filter brew.

Our main lot from La Pomarrosa is lovely in its own right, so don’t sleep on that! But for Phantom Gesha, expect a mix of sweet fruit loops cereal and fresh rasperries zippy limeade, and a bouquet of elderflower / St. Germaine florality. It’s a riff on Phantom Limb, but in this case from Colosay!

*** For roasting schedule, shipping, receiving & additional information, please visit out Frequently Asked Questions . And, for a primer on coffee processing, check out our Processing Basics Guide. *** 

📸: Violeta Silva, Merci + Felix Fernandez at La Pomarrosa

This Ethiopian Geisha from Finca La Pomarrosa blends washed and natural processing methods, a hybrid approach that allows both the structured clarity of washed coffee and the fruit-forward richness typical of natural processing. The dual-process treatment positions this lot to showcase the varietal's reputation for delicate florality alongside deeper berry complexity. Huckleberry Roasters has identified pronounced stone fruit and floral notes—raspberry, elderflower, and St. Germaine botanicals—alongside sweeter cereal impressions and bright citrus acidity. The interplay between these profiles reflects how Geisha can express both tea-like elegance and fruit-driven depth depending on processing and terroir, making this a nuanced expression worth exploring on the flavor wheel.