哥倫比亞 花園莊園 藝伎 二氧化碳浸漬

That carbonic maceration really comes through — the strawberry note is vivid but the orange zest keeps it bright instead of syrupy. Brewed it as a pour-over and the Gesha's florality lingered even as the cup cooled. Wish I'd bought more than one bag.

The first sip hit me with strawberry and orange so clearly it felt like fruit juice, not coffee. The carbonic maceration process really shows—it's sweet and juicy with zero bitterness, even as it cools. This red gesha from Quindio is the most distinctive cup I've brewed all year.

I was skeptical about the hype around carbonic maceration, but the strawberry note is honestly so pronounced it feels like the beans were soaked in jam, and the orange acidity keeps it from getting too sweet. Brewed it as a pour-over and the aroma alone made the whole kitchen smell incredible. Just