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colombia geisha coffee edwin noreña, colombia coffee from rigby roastery

colombia coffee · cup of excellence

Colombia Geisha Coffee Edwin Noreña

by rigby roastery · austin, usa

you'll taste red apple before stone fruit. this is colombia geisha coffee edwin noreña, an anaerobic colombia from rigby roastery.

red applestone fruittropical fruitwineyjasminefloralblack teatea-likecaramelhoneyhoneycombbaking spicespice
$34buy from rigby roastery

the bean

origin
colombia
region
huila
process
anaerobic
varietal
gesha, caturra
status
in stock
colombia geisha coffee edwin noreña is a cup of excellence lot from huila, colombia, roasted by rigby roastery. it's a blend of gesha and caturra varietals processed anaerobically, which amplifies the winey, fruit-forward character you'd expect from huila's growing conditions. in the cup, expect red apple, stone fruit, and tropical fruit alongside jasmine and floral notes, with a tea-like quality, black tea, caramel, honey, honeycomb, and baking spice rounding things out. for best results, pour-over or filter brewing suits its complexity, keeping temperatures moderate to preserve the floral and fruit notes without pushing the winey character too far forward.

common questions

What does Colombia Geisha Coffee Edwin Noreña taste like?

this coffee leads with red apple, stone fruit, and tropical fruit, backed by jasmine and floral notes, a tea-like quality reminiscent of black tea, and a sweet finish of caramel, honey, honeycomb, and baking spice. the anaerobic process gives it a winey depth that ties all those elements together.

How is Colombia Geisha Coffee Edwin Noreña grown and processed?

it's grown in huila, colombia, using gesha and caturra varietals, and processed anaerobically, meaning the coffee cherries ferment in a low-oxygen environment before drying, which intensifies the fruit and winey characteristics in the cup. this lot was recognized as a cup of excellence selection.

How should I brew Colombia Geisha Coffee Edwin Noreña?

filter or pour-over methods work well here, as they highlight the floral, tea-like, and layered fruit notes that define this coffee. keeping your brew on the cleaner, more controlled end lets the complexity of the gesha and caturra varietals come through without over-extracting the winey elements.

about rigby roastery

and then you remember what espresso should actually taste like. rigby roastery sits on east austin's sixth street, pulling shots that make you wonder why you've been settling for mediocre coffee elsewhere. the regulars here aren't just being loyal for loyalty's sake. they know good espresso when they taste it. you walk in and the place feels serious about coffee without being precious about it. no theatrical pouring rituals or lengthy explanations of flavor notes. just consistently excellent espresso that doesn't need to announce itself. the kind of place where people order their second shot before finishing their first. when you find espresso this good, everything else starts tasting flat by comparison. order it straight, no milk to hide behind.

all coffee from rigby roastery

austin, usa

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