This Gesha coffee is produced by David Ruben Gomez at Finca El Refugio in La Plata, Huila, Colombia, at an altitude of 1,960 meters. The coffee is hand-picked, floated, de-pulped, and dry fermented for 30 hours before being slow-dried on raised beds. It features a balanced profile with notes of chamomile, apricot, tangerine, honey, sweet cherry, and stone fruit. The cup is characterized by its clarity, juicy texture, and tea-like elegance, offering a bright citrus acidity and a long, unfolding finish.
