Variety: Gesha Region: Tolima, Colombia Altitude: 2,100 Harvest: June 2022 Process: Washed Notes: Silky dark fruit, plum effervescence, boysenberry preserve and a bouquet of honeysuckle and citrus blossom. A complex and layered tropicality singing with cherry acidity. Astrid Medina is arguably one of the greatest coffee producers in the world. Her consistency, innovation and immacutlate processing never ceases to deliver. I have worked with Astrid for several years now and I couldn't more excited about roasting her Gesha. A very prestigous coffee variety that is so rarely seen executed with such accentuated clarity. The Geisha variety is genetically traced back to Ethiopia. After it's successful fruiting in Panama, many have tried their very best to match such a uniquely beautiful representation of the T2722 Geisha. Only a few have succeeded, Astrid is one of them. This is an insanely rich, rounded, tantalizing and exciting cup from hot to cool. Enjoy friends. Next Roast Day: Monday, May 29th. Best cupped or brewed after two weeks+ of roast date.

Variety: Gesha Region: Tolima, Colombia Altitude: 2,100 Harvest: June 2022 Process: Washed Notes: Silky dark fruit, plum effervescence, boysenberry preserve and a bouquet of honeysuckle and citrus blossom. A complex and layered tropicality singing with cherry acidity. Astrid Medina is arguably one of the greatest coffee producers in the world. Her consistency, innovation and immacutlate processing never ceases to deliver. I have worked with Astrid for several years now and I couldn't more excited about roasting her Gesha. A very prestigous coffee variety that is so rarely seen executed with such accentuated clarity. The Geisha variety is genetically traced back to Ethiopia. After it's successful fruiting in Panama, many have tried their very best to match such a uniquely beautiful representation of the T2722 Geisha. Only a few have succeeded, Astrid is one of them. This is an insanely rich, rounded, tantalizing and exciting cup from hot to cool. Enjoy friends. Next Roast Day: Monday, May 29th. Best cupped or brewed after two weeks+ of roast date.