Coffee overview A beautifully tropical, highly floral, and intriguingly sweet Gesha harvest from Juan Peña. I think there is more complexity here than in the last few years, especially with the presentation of tart tropical and citrus fruits. The florality is quite pungent on this one as well. Depending on brew method this cup also shows quite a wide range of notes deviating from those listed. Coffee flavor profile Kiwi, lemon custard, rose Acidity: tropical Sweetness: slight creamy Body: highly floral Brewing evaluation Rest: 30+ days recommended Please note: We have not established a resting protocol from our new roast profiles and we may update this recommendation as we learn more. Filter eval day 1: Gabi Standard Recipe of 1:18 shows a dynamic and transformative cup as it cools. Many tropical fruits show themselves depending on temperature. Lemony custard sweetness is unique this year, and a more typical but heavily floral finish. Fun one! TDS: 1.37 / EY: 22.76% We use 60 hardness, 20 buffer water heated to 198F in all of our recipes. Information Farm: Hacienda La Papaya Producer: Juan Peña Region: Saraguro Country: Ecuador Variety: Gesha Process: Washed Sourcing: CafExporto