This is a high-intervention Gesha from Edwin Noreña at Finca Campo Hermoso in Quindío, Colombia, one of those coffees that leans fully into process, but still feels intentional.

Processed as an inoculated carbonic honey, it’s built around controlled fermentation and precision. The result is a cup that’s intensely floral and fruit-driven, with a silky texture that holds everything together.

We’re getting heavy botanicals up front, saffron, peppercorn, and orange blossom, followed by soft tropical fruit and a citrus edge that keeps it bright. It’s complex, but not chaotic. Everything feels placed.

This is a coffee you slow down for. Not subtle. Not everyday. But very much worth your attention.