⏱ 1 min read
The Short Version
The Panamanian Gesha monopoly is finally cracking as strategic blends and rare landraces like Sidra and Wush Wush seize the spotlight. Judges are ditching predictable prestige for distinctiveness, prioritizing terroir and unexpected profiles over mere brand recognition.
Real talk: for years, the specialty coffee competition circuit has felt like a predictable loop of Panamanian Gesha. It is the reliable darling of auctions and world stages alike, prized for its consistent ability to score high. But the monopoly is cracking. From the Global Coffee Awards to various Cup of Excellence stages, we are seeing a decisive shift where non-Gesha varieties are finally seizing the top spots.
At the 2023 World Barista Championship, winner Boram Um blended Gesha with Pink Bourbon to give his drinks both complexity and body.
The Rise of the Blends and New Contenders
Competitors are no longer just looking for a single miracle variety; they are getting creative through strategic blending. This approach allows baristas to engineer multi-dimensional sensory experiences by pairing specific profiles. At the 2023 World Barista Championship, winner Boram Um blended Gesha with Pink Bourbon to give his drinks both complexity and body. We saw this further when Takayuki Ishitani paired Gesha’s floral character with Caturra’s fruit notes, and in 2025, when Malaysia’s Jason Loo combined a delicate Panamanian Gesha with a bold Malaysian liberica. Even as blends gain traction, singular varieties like Parainema, Sidra, and Ombligon are proving they can stand on their own merit in high-stakes environments.
Terroir Over Reputation
The most exciting development lies in the discovery of locally adapted or entirely new landraces. Take Bernardina, an El Salvadoran variety found by chance among Bourbon trees, which offers a clarity of aroma that rivals any established elite. Or consider Wush Wush, which has begun appearing on world championship stages thanks to meticulous processing and unique terroir expression. These successes suggest that judges are beginning to prioritize distinctiveness over mere brand recognition.
This shift moves the spotlight away from the “safe” choice of Gesha and toward producers who invest in deep observation and research. When a competitor presents a coffee that defies expectations rather than confirming them, it becomes far more memorable. As diverse varieties continue to win major titles, the global stage is finally opening up for producers growing something truly unexpected.
Do you think the heavy reliance on Gesha has hindered our understanding of other incredible coffee varieties?
Questions & Answers
Why is the dominance of Panamanian Gesha coffee changing?
The dominance of Panamanian Gesha is changing because non-Gesha varieties are increasingly winning top spots in major competitions like the Global Coffee Awards and Cup of Excellence. While Gesha has long been the reliable darling of auctions, judges are now prioritizing distinctiveness and unique terroir expression over established brand recognition. This shift allows new contenders to showcase their own merits, moving the specialty coffee circuit away from a predictable loop toward a more diverse landscape of flavors.
How are baristas using blending to create complex coffee profiles?
Baristas use strategic blending to engineer multi-dimensional sensory experiences by pairing specific flavor profiles together. For example, at the 2023 World Barista Championship, winner Boram Um blended Gesha with Pink Bourbon to achieve both complexity and body in his drinks. Other successful combinations include pairing the floral character of Gesha with Caturra's fruit notes or mixing delicate Panamanian Gesha with bold Malaysian liberica to create unexpected and memorable tasting experiences on the global stage.
What are some emerging coffee varieties challenging traditional elites?
Several emerging varieties like Parainema, Sidra, and Ombligon are proving they can stand on their own merit in high-stakes environments. Other notable examples include Bernardina, an El Salvadoran variety discovered among Bourbon trees that offers incredible aromatic clarity, and Wush Wush, which has gained attention at world championships. These varieties represent a growing trend where producers invest in deep research and local landraces to present coffees that defy expectations rather than simply following established trends.
What factors are influencing coffee judges to select non-Gesha varieties?
Coffee judges are increasingly prioritizing distinctiveness and unique terroir expression over the mere reputation of a specific variety. Instead of choosing the safe option of Gesha, judges are rewarding coffees that offer unexpected sensory profiles and reflect meticulous processing methods. This shift encourages producers to move away from predictable results and instead focus on deep observation and research to present varieties that can compete with established elites through their own unique characteristics.
Originally reported by Perfect Daily Grind.
