祕魯，La Ponderosa 藝伎咖啡豆

The 48-hour washed fermentation really comes through—this Gesha is impossibly clean and floral, with a sweetness that lingers long after the cup cools. At 1850 meters, you can taste the altitude in every sip. Worth every penny for a special morning.

I’m usually not one to spend this much on coffee, but the Gesha from 1850 meters up in Cajamarca is a total different league—the washed process keeps it so clean and bright. I brewed it as a pour-over and the clarity alone made me re-brew it twice the same morning.

The washed 48-hour ferment really lets the Gesha’s character shine—every sip is crisp and clean, and I’m tasting something new as the cup cools. It’s easily the most nuanced bag I’ve brewed this month, and that altitude in Cajamarca clearly does the work.