It’s early October 1981, and there’s hardly a soul on Earth who hasn’t heard of you- after all, you’re smash hit rock stars with KILLER hair known world over as Queen. Bohemian Rhapsody, Somebody to Love, Don’t Stop Me Now, and Another One Bites the Dust have all topped the charts. Suddenly you look up, and David Bowie is barrelling toward you with his pile of Gold and Platinum records in tow, and BAM! You smash into each other and what comes of this collision??!! Under Pressure. An all time collaboration, and one of the most timeless hits to ever grace our ears. You’re obviously on board with this, but surely you’re asking yourself by now “what are they going on about? What does the smash hit ‘Under Pressure’ have to do with this coffee? Gesha. You know it. You love it. It’s a banger. A resilient and delicious Ethiopian varietal that’s been taken on a world tour. Peru. I assume you know it, unless you’re learning your geography in the USA, in which case you’ve got enough problems as it is and we won’t pick on you. Peru is renowned for its crop cultivation and microclimates- developing literally thousands of varieties of potatoes is the stuff of legend. This coffee is what happens when those two worlds collide. This coffee is Under Pressure. More specifically, and less metaphorically, this coffee is what is becoming known as “Inca Gesha” or sometimes “Native Gesha”- a unique mutation of Gesha cross-pollinating with other local varieties, resulting in a gorgeous and distinctly unique take on a classic. Okay! You’ve piqued my interest, what does it taste like? Surprisingly sticky sweet for a Gesha, with berry jam and lemon-lime acidity, and some warm spices mulling about in the background. There’s a familiar florality and cleanliness to this new form of Gesha, but it's otherwise very unique and takes after the best of Peruvian coffee.