كولومبيا، جاردينز ديل إيدن، ريد جيشا

The extended fermentation really brings out a syrupy sweetness under that peach, and the body is surprisingly silky for a gesha. I brewed it as a pour-over from the EF2 process beans and it stayed juicy from hot all the way down to room temp, which never happens for me.

The peach note is unmistakable on the first sip, but the extended fermentation gives it a wild, almost wine-like depth that lingers long after. It's by far the juiciest cup I've pulled from a Red Gesha, and the 1800 masl altitude really shows in that crisp, clean finish. Brewed it as a pour-over and

I’ve brewed a lot of geshas and this one from Quindio at 1800 masl is something else—the peach note is so clean it’s like biting into the fruit rather than sipping coffee. The extended natural fermentation gives it a sweet, almost syrupy body that lingers nicely after each sip. Gonna be sad when thi