Coffee: Colombia Honey Gesha
Origin: La Argentina, Huila
Process: Honey process
Roast level: Light to medium
Notes: Honey, mint, orange blossom, chocolate strawberry, hibiscus
Description: "On the nose, we found some very pleasant and soft floral notes like hibiscus flower and peony. Throughout tasting, we were impressed by how strong its softness was (I know, sounds like an oxymoron). There were delicate notes of chocolate covered strawberry and pineapple, orange blossom, jasmine, and mint. The body was super sweet and viscous akin to honey, and a ~chef's kiss~ fruit forward, even winey, acidity. Everything here plays together beautifully, creating an extremely complex cup." -Roaster Tony
Background: As lauded as southern Huila is with roasters all over the world, a true gesha separation from this part of Colombia is still exceedingly rare. This microlot comes from La Terraza, a high elevation family farm a few kilometers south of La Plata. Although it’s depulped and fermented like a washed coffee, the parchment spends the entire process, drying included, encased in its own sticky mucilage, which the producers are careful not to disturb, giving the final cup a delicate but distinct cake-like sweetness, alongside the subtle powdery florals that Panama geshas are known for.
