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The tartaric acid processing really lets the gesha's sweetness shine while keeping that creamy pea note surprisingly elegant. Brewed it in a V60 and got a silky, complex cup that lasted through every sip.

I was skeptical about "creamy pea" as a tasting note, but this Gesha from Colasay delivers it in the most elegant way—smooth, almost buttery, with a brightness that cuts through. The natural tartaric acid process really keeps things lively without any funky over-fermentation. At 1,820 masl, it's got

The tartaric acid natural process really lets the sweetness shine while keeping everything super clean. I brewed it as a pour-over and got that creamy pea note on the finish, which sounds odd but works beautifully. Already ordered another bag.