Colombia Buesaco Don Fernando Gesha

I picked up on subtle "Gesha" like qualities in the dry fragrance, aspects that gained steam after brewing. Grinding a light City roast released a nice cinnamon and brown sugar note, with light, tea-like accents, and a soft floral hint. The floral note blossoms in the wet aroma (no pun intended), building to something with much more of a perfumed intensity, like freesia flowers. The wetted crust also had attractive raw sugar notes, like pressed cane juice, and unrefined panela sugar. One of things that impressed me about this Gesha coffee was the syrupy sweetness and mouthfeel in the light roasts. It's standard practice (or should be) to roast Gesha light in order to highlight this variety's fragrant aroma, and can mean sacrificing well-developed sweetness and body. That's just not the case here, and it actually reminds me of our Acatenango Gesha in that regard. The brewed coffee has a delicate floral overlay of honeysuckle, jasmine, and a hint of pink bubblegum. Fruited highlights emerge as it cools, apple/pear like hints, along with tropical guava and tart mango that draw off the aromatic profile. It has exceptional cup clarity too, with transparent sweetness of simple syrup that shifts to a honeyed hint in the finish. Bright tea-like acidity brings a pleasant bracing quality, and really rounds out the cup.