Bourbon Ají Coffee Explained: The Rare Colombian Variety That Tastes Nothing Like Chili

 Has anyone else noticed that we haven’t heard much about “Bourbon Ají” lately? In fact, I’m sure plenty of coffee drinkers still have no idea what it is. Looking back at my previous posts, I usually only mentioned Bourbon Ají in café visits or in a dedicated flavor review, but I never really wrote about its background in detail. Recently, though, I found myself thinking about it again, so I figured it was finally time to dedicate an entire article to this “coffee aristocrat” whose name has seriously held it back.

Bourbon Ají had a brief moment in the spotlight a few years ago, largely thanks to its impressive performance in the 2021 COE (Cup of Excellence), where it placed sixth. I still remember having the chance to taste some of the competition samples before the event itself. During a blind cupping session, Bourbon Ají immediately stood out to me and left a lasting impression.

So where exactly does this strange name come from? And does it actually have anything to do with chili peppers?

Well, not really. The coffee isn’t “spicy” at all. It’s simply a coffee variety that resembles chili peppers. In Colombia, growers noticed that the cherries were long and pointed, much like ají peppers, and even the green beans carried a faint spicy-herbal aroma. That’s how it earned the name “Bourbon Ají.”

What makes it even more interesting is that despite the word “Bourbon” in its name, recent genetic testing has confirmed that Bourbon Ají is not actually part of the Bourbon family. Instead, it’s an ancient Ethiopian landrace variety, genetically much closer to the legendary Geisha.

Honestly, when I first evaluated Bourbon Ají myself, the dry fragrance immediately revealed a noticeable spice character — something reminiscent of lightly charred peppers. But once brewed, the cup settles back into a much more familiar and elegant coffee profile. I often find juicy notes of apricot and peach layered together with bright, refreshing acidity that makes your mouth water. Some Bourbon Ají lots also carry delicate hints of ginger, lemongrass, or Earl Grey tea-like spice. Overall, it’s best known for its refined florals and remarkable complexity.

That said, have you noticed how little people talk about Bourbon Ají these days?

It reminds me of varieties like Sidra or Pink Bourbon, which were once considered trendy and exotic but have gradually become more common everyday specialty coffees. Coffee varieties, in many ways, follow trends just like fashion. Different years bring different obsessions.

A couple of years ago, Bourbon Ají exploded on social media and within the specialty coffee scene thanks to its unusual name and fascinating backstory. It quickly became a highly sought-after “internet-famous” bean. But once the excitement of novelty faded, it naturally returned to a smaller niche audience of dedicated specialty coffee enthusiasts, and demand dropped accordingly.

There’s also a more practical reason behind its disappearance from the spotlight: Bourbon Ají is still an extremely rare variety. Although ancient in origin, it was only relatively recently rediscovered and is currently grown in limited quantities within specific micro-regions of Colombia. Production volumes are incredibly small. For most roasters, it’s more of an occasional limited-release gem rather than a consistently available staple coffee.

From a farmer’s perspective, planting high-yield, disease-resistant varieties simply makes more economic sense. Bourbon Ají produces lower yields and is more difficult to cultivate. Without strong enough market prices, there’s very little incentive for farmers to switch over to large-scale production.

And then there’s the name itself — both its greatest advantage and its biggest weakness.

The word “ají” helped the coffee go viral in the beginning, but it also created confusion among consumers. Many people naturally wondered, “Wait… is this coffee actually spicy?” Once the novelty wore off, the unusual name may have even become a barrier preventing repeat purchases.

So to clarify once again: the “spice” in Bourbon Ají does not refer to the burning heat of capsaicin. That’s exactly why I always emphasize that it isn’t actually spicy. Instead, it carries a gentle herbal sweetness and aromatic spice character somewhat reminiscent of green peppers, bell peppers, and fresh herbs.

If you’re interested in exploring rare coffee varieties with unique flavor profiles like this, keep an eye on limited releases from specialty coffee roasters. Finding a great Bourbon Ají often requires a little luck — but when you do, it’s absolutely worth the experience.

Finca Sophia Geisha Review: Panama’s Highest-Elevation Coffee with Explosive Floral & Tropical Notes

 Finca Sophia—this is the second time it’s appeared in my “Coffee Aroma Journey” tasting series. I’m sure many of you are already familiar with it. It’s practically a perennial champion at Best of Panama (BOP), with an outstanding track record.

Finca Sophia, located in the highlands of Panama, was established in 2008. Sitting at an elevation of 1,900 to 2,124 meters, it is one of the highest coffee farms in the country. The estate took first place in the Washed Geisha category at the Best of Panama competitions in both 2017 and 2020, and also set record-breaking auction prices for coffee. From that point on, Finca Sophia began gaining widespread attention and recognition.

Thanks to its extreme altitude, the farm experiences significant temperature differences between day and night. This slows down the maturation of the coffee cherries, allowing them to accumulate more sugars and complex flavor compounds—forming the foundation of its extraordinary cup profile.

Interestingly, this land was once an over-farmed area. The soil, however, remains rich in minerals such as potassium and phosphorus. During restoration, the farm owners planted thousands of native shade trees, improving soil health while also creating ecological corridors for returning birds and wildlife—an excellent example of sustainable farming in practice.

If you browse their official website, you’ll notice that Finca Sophia is no longer limited to Geisha. They also cultivate Catuai, as well as a super rare variety called Guayabita, which was discovered on the farm over a decade ago. Genetically, it resembles the Ethiopian variety 74110. Even the farm managers aren’t entirely sure how it originated, but through careful cultivation, it has now reached a level of scalable production. According to the estate, Guayabita offers a flavor profile that perfectly complements both Geisha and Catuai. Visually, its small, round beans stand in striking contrast to the elegant, elongated shape of Geisha.

In addition, they have released a limited experimental variety called Enigma—a temporary name for a mysterious new cultivar. Only a small number of trees have been planted, and genetic testing has yet to be completed (speculation ranges from Bourbon to Caturra). However, based on current harvests and cupping results, this variety already shows incredibly juicy and sweet flavor characteristics.

All in all, it’s clear that Finca Sophia still holds tremendous untapped potential. And honestly, we can only hope that one day we’ll get the chance to taste these rare varieties ourselves.

Although the estate itself isn’t particularly large, it consists of 13 distinct plots, most of which sit at an average elevation of around 2,000 meters—truly impressive. Today, I’m sharing beans from Plot 11, also known as the “Hummingbird Plot.”

One of the most admirable aspects of Finca Sophia is its philosophy toward green coffee processing. The owners firmly believe that top-tier Panamanian Geisha already possesses breathtaking intrinsic flavors, and doesn’t need overly complex processing methods to enhance it. As a result, they primarily use traditional washed and natural processes to showcase the pure terroir of the coffee.

The dry aroma of these beans after grinding absolutely captivated me—seriously. It’s the kind of fragrance that stops you in your tracks. Explosively intense floral and fruity notes burst out of the cup, with incredibly vivid aromas of magnolia and rose, layered with juicy, almost “bursting” tropical fruit characteristics. It’s the kind of aroma that feels like an instant dopamine hit—uplifting, exciting, and honestly, something you’d only expect from truly top-tier, luxury-grade coffee.

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Finca Sophia’s Geisha is known for its refined, complex, and highly distinctive floral and fruit profile. This particular release comes in a single-dose package of 16 grams. I brewed it using a 1:15.5 coffee-to-water ratio. From green bean processing to roasting, everything about this coffee is handled with meticulous precision.

What’s interesting is that truly high-end coffees like this tend to be incredibly forgiving when it comes to brewing. You can almost “brew it blindly” and still get amazing results. Honestly, even cupping it directly would be a great way to experience it.

In the cup, what you get is a vibrant balance of tropical fruit acidity and sweetness. You’ll notice pronounced notes of orange blossom, rose, peach, melon, and ripe grape—an entire spectrum of flavors unfolding in a single sip. It’s almost transcendent. In fact, when drinking this coffee, I genuinely found myself at a loss for words.

It doesn’t quite match the typical Geisha profile we’re used to. Personally, I’d say whatever you imagine a top-tier coffee should taste like—this delivers all of it in one sip.

What makes it even more fascinating is its progression. The opening is dominated by tropical fruit, but after swallowing, the lingering aroma shifts toward a juicy berry-like sweetness and acidity. The mouthfeel is rich and syrupy, with a long-lasting finish that concludes in a clean, honey-like sweetness.

Geisha Coffee Guide: Flavor Profiles by Origin & Smart Buying Tips (Panama vs Colombia vs Ethiopia)

 A while back, I came across a poll on overseas social media asking, “Which Geisha coffee origin do you like the most?” Panama, Colombia, and Ethiopia ranked in the top three. That got me thinking—over time, people have developed a kind of mental stereotype: the moment “Geisha” is mentioned, it automatically becomes synonymous with expensive and high-end.

But in reality, the flavor profiles and price differences across major Geisha-growing regions around the world vary dramatically. You can’t just think of Panama’s BOP—the “Hermès of the coffee world”—and assume all Geisha coffees fall into that price range. I’ve emphasized this many times: we need to demystify Geisha. So today, to help everyone move closer to “Geisha freedom,” let’s break down the core Geisha origins around the world, compare their flavor profiles, and talk about how to buy them rationally.

In recent years, Geisha pricing has become more transparent across different origins. To some extent, this makes it easier for people to choose what they truly like in a more rational way. Panama BOP is undeniably exceptional—but it’s also rare and expensive. Chasing auction lots and ultra-rare beans shouldn’t be the mainstream mindset promoted by coffee culture. What we should really appreciate is the diversity of origins and flavor expressions. That’s where the true joy of drinking coffee and exploring terroir lies.

Geisha originated in Ethiopia, but today it’s grown across nearly all major coffee-producing regions worldwide. In other words, almost any coffee origin you can name likely grows Geisha. As the saying goes, “Oranges grown south of the Huai River are oranges; grown north of it, they become trifoliate oranges.” Different terroirs give Geisha a wide range of flavor expressions. Let’s break down the major producing regions and their unique characteristics.

First, we have to start with Panama. When you think of Panamanian Geisha, Hacienda La Esmeralda is probably the first name that comes to mind. The classic floral aromatics, citrus acidity, and honey-like sweetness give Panamanian Geisha an elegant and refined foundation. The dry aroma often features jasmine, tulip-like florals, and even a hint of champagne-like character. On the palate, you’ll find bright lemon and bergamot acidity, with a long, sweet finish and a beautifully balanced profile. Over time, this style has almost become the “definition” of Geisha flavor, leading many to believe all Geishas should taste this way. The grading systems established here—like Red Label and Green Label—have also deeply influenced the global Geisha market.

Next is Colombian Geisha, especially from the Huila region. Here, you often find unique fruit-wine aromatics and nutty sweetness. I think its high ranking in the poll is partly due to the inherent strengths of the Geisha variety, but also largely due to Colombia’s production capacity and advanced processing techniques—though, admittedly, sometimes there’s a bit too much experimentation. At higher altitudes and under specific microclimates, with specialized fermentation, these coffees often show wine-like body, peach sweetness, and nutty, caramel-like finishes. Compared to Panama’s clean citrus florals, Colombian Geisha tends to be more layered, blending florals, fruit-wine notes, and nutty chocolate tones.

From my own experience, when processed well, Colombian Geisha can deliver truly unique flavor experiences. But if fermentation goes too far, it can produce some pretty off-putting, almost “soy-stew-like” flavors. Don’t ask how I know—I’ve paid a high price to learn that lesson.

Third is Ethiopia, the birthplace of Geisha. I remember that early on, the market started looking for more affordable alternatives to Panamanian Geisha, which is how “Gesha Village” entered the spotlight. At one point, its popularity drove green bean prices significantly higher. Personally, I really enjoy Ethiopian Geisha. Compared to Panama’s elegance, Ethiopian expressions tend to be more intense and exuberant, leaning toward tropical fruit profiles. Especially in Gesha Village lots, you’ll often find passion fruit, citrus, berry jam, and higher sweetness, sometimes even with creamy fermentation notes. The flavors feel more primal and wild. The Gesha 1931 variety, in particular, emphasizes fruitiness and sweetness even more than its Panamanian counterparts.

The fourth place in the poll—Bolivian Geisha—actually surprised me. But it also told me that the voters were likely experienced coffee drinkers who really know their stuff. Bolivia, as a producing country, has relatively low output and tends to fly under the radar. But honestly, I’ve rarely had a bad coffee from Bolivia. If you come across one, it’s worth grabbing. Bolivian Geisha, in particular, should absolutely be on your must-try list—though its limited production does mean it’s not exactly cheap.

It’s easy to overlook Bolivian Geisha, but it’s truly an underrated gem in the specialty coffee world. Its flavor, shaped under challenging conditions, combines elegance with remarkable intensity. Once you’ve tried it, it’s hard to forget. If Panamanian Geisha is the celebrated aristocrat of the coffee world, Bolivian Geisha is more like a reclusive swordswoman hidden deep in the Andes—rare, striking, and quietly proud. What stands out most is its structured complexity and refined wine-like aromatics. Unlike Panama’s tea-like delicacy, it leans toward richer tropical fruit notes like mango, passion fruit, and ripe strawberry, often accompanied by peach, berry, and wine-like aromas. The acidity is round and smooth yet substantial, with a full body and a lingering, sweet, wine-like finish.

Fifth is Guatemala. Guatemalan Geisha often features rose and citrus notes, sometimes with hints of spice or nuttiness, giving it a fuller body. I like to describe it as having a “middle-aged” character—it may not be as transparent and delicate as Panama, but it carries a sense of maturity and layered spice complexity.

Among the smaller-percentage origins in the poll, I particularly recommend Costa Rican Geisha. Costa Rica is well known for its honey processing, and honey-processed Geisha has a uniquely charming profile. It tends to showcase bright fruit notes and balanced florals, with enhanced sweetness and body thanks to the processing method. Compared to Panamanian Geisha, it often feels more “juicy,” with a clean, well-balanced sweet-acid structure.

Finally, let’s talk about China’s own Yunnan Geisha. Although it didn’t make the list—after all, Geisha cultivation here is relatively recent—it’s already becoming widely available. Regions like Baoshan and Pu’er have produced some excellent lots in recent years, featuring fresh florals and fruity sweetness. That said, the region is still in a phase of flavor exploration and quality stabilization. Compared to classic origins like Panama, Yunnan’s sense of terroir is still being defined. The upside is that prices are relatively accessible, making it a great entry point for exploring Geisha diversity.

So, once we understand the general flavor tendencies of these regions, what should we pay attention to when buying Geisha?

First, don’t fall into marketing traps. Some shops price Geisha extremely high without even specifying the origin. You need to understand what makes it “expensive” and whether the pricing is justified. For example, Esmeralda’s Red Label or auction lots from farms like Elida—these are produced in tiny quantities, score exceptionally high in cuppings, and often break records at international auctions. These are essentially collector’s items, so naturally, they come with very high prices.

Then there are options like Esmeralda’s Green Label or Gesha Village’s Gold and Red Labels—high-quality lots from well-known farms with excellent and consistent flavor. These are premium choices, but their pricing is relatively reasonable for what they offer.

On the other hand, newer origins—like Yunnan or standard farms in Costa Rica—may grow Geisha, but differences in altitude, varietal purity, and processing precision mean they don’t quite reach top-tier levels. Naturally, their prices are more approachable, making them great “gateway” coffees into the world of Geisha.

It’s also important to understand grading labels to avoid confusion. Terms like “Red Label,” “Green Label,” and “Gold Label” originally came from Panama’s Esmeralda grading system and were later adopted by other producers like Gesha Village—but they don’t mean the same thing across different farms. For example, “Red Label” is Esmeralda’s highest grade, while at Gesha Village, it’s only their third tier. So don’t just look at the label—pay attention to the specific farm and lot. Nowadays, from green bean traders to roasters, transparency has improved significantly. When buying, don’t hesitate to ask for details like origin traceability, specific plots, processing methods, and cupping scores.

Finally, when getting into Geisha, I don’t recommend jumping straight into ultra-expensive auction lots. Start with more accessible Geishas from newer origins or entry-level lots from reputable farms. While they may not have the same complexity as top-tier coffees, they still showcase Geisha’s signature floral and fruity characteristics. Once you’re familiar with its core profile, you can start comparing different origins—or even explore how different processing methods from the same origin affect flavor. Washed coffees typically have brighter acidity and cleaner profiles, while natural processes bring more sweetness and fermentation-driven complexity.

The world of Geisha is vast and fascinating—may you find the cup that truly belongs to you.

Who Really Decides the Value of Coffee? Understanding Reviews and Information Gaps in Specialty Coffee

 The topic of “reviews” seems inseparable from the conversations happening in today’s coffee industry. Almost every café owner I know, during closing time or quiet breaks, takes a moment to check their online reviews. Whether it’s the satisfaction from a glowing review or the constructive criticism from a negative one, these evaluations are crucial to them.

But we need to dig deeper. Reviews are inherently subjective, and there’s a built-in asymmetry between consumers and professionals due to differences in perspective and knowledge. This discrepancy forces us to reflect on a key question: how should we actually interpret these various voices? I’d like to explore this from a neutral standpoint.

At its core, consumer psychology and the logic of reviews touch one of the coffee industry’s biggest contradictions: who really determines the value of a cup of coffee? Before I dive deeper, it’s worth explaining the premise behind my title: “when information is asymmetric.” In reality, this situation exists at nearly every point in the daily coffee workflow. Specialty coffee prides itself on a culture of critique: every cup is scored, dissected, and discussed; every flavor note is debated; every roasting curve is meticulously recorded. In theory, feedback is the currency of the industry.

Let me ask you a question: when do you feel compelled to leave a review while shopping online? Usually, it’s one of two extremes: either the product is so terrible that you need to vent, or it’s so incredible that you feel compelled to praise it in detail. Outside of these extremes, most transactions end with a “default positive” or no review at all. Yet, we tend to notice the complaints and negative feedback—the outliers. Both positive and negative reviews carry information asymmetry. In market activities, not everyone has equal access to information. Simply put: you know something I don’t, or I know something you don’t. Those with more information hold a favorable position, while the information-poor are at a disadvantage.

Here’s the ironic part: specialty coffee, which constantly preaches transparency, has inadvertently created a one-way feedback system. The people who benefit the most from criticism often receive the least of it, while those who stand to lose the least are hyper-sensitive to feedback. But one thing cannot be ignored: producers and roasters know the real variety, processing method, freshness, and cost of the beans (information advantage), while consumers must rely on packaging, price, and marketing descriptions to make judgments (information disadvantage).

Looking at the entire coffee chain, no one sees the full picture. Everyone only observes what’s directly relevant to their role. Farmers understand the hardships of cultivation and processing details, but consumers only see the packaging on the shelf. Baristas and Q Graders have systematic sensory training and vocabulary (floral notes, nutty tones, fermentation flavors), while ordinary consumers might just describe something as “a bit sour” or “slightly bitter.” From green bean trade to roasting to extraction, information degrades or distorts at every step.

Coffee is often treated as a form of personal expression in the consumer market. That’s why many roasters’ websites feature long “about us” sections discussing their roasting philosophy, treating roasting as an art, a science, or a craft. Yet when consumers comment on flavor choices, feedback that challenges the roaster’s decisions is often dismissed as ignorance. But should negative reviews be ignored simply because they sound harsh or “unprofessional”? True professionalism is not only about mastering your craft but also about being able to interpret feedback intelligently, even when there’s an information gap, and extract value from consumer perspectives.

For example, a customer might ask, “Why does this bean, which I find unpleasant, score so high?” The information gap could be that the bean was aiming for an extreme fermentation profile, while the customer expected a rich, bitter, or bright fruity cup. Building knowledge and understanding takes time, practice, and cognitive skill. You can’t expect every consumer to provide structured, informed feedback—and it’s not their responsibility. Smart professionals recognize the value of all feedback; it becomes an ongoing conversation about “what makes good coffee.” Instead of chasing a single truth, the goal is to create a “translation system” where experts learn to speak plainly and consumers feel empowered to express their experience.

As consumers—the final link in the chain—their knowledge often comes from so-called “education,” which can be messy and non-systematic, saturated with marketing language or even mystical claims. Not every consumer is capable of filtering information accurately, and without this ability, they may be misled. When specialty coffee emphasizes “origin flavors,” information asymmetry can trigger anxiety: “Is it me, or am I just not sophisticated enough to taste it?”

Imagine drinking a Geisha coffee priced at 88 RMB in a café, and you find it disappointing, yet online reviews are glowing. Who should you trust? Information loss from bean to cup is real—a massive gap exists. When external information overwhelms or confuses you, the best strategy is simple: trust your own palate. Don’t blindly defer to authority, but don’t dismiss expertise either. Your taste buds are the final line of defense against information asymmetry.

If we trace the chain further upstream, similar gaps exist between producers and roasters, often more frustrating than at the consumer end. Producers see coffee as the product itself—they crave feedback to understand how initial decisions impact the final flavor. Roasters, meanwhile, focus on managing variability and ensuring consistency. They have many alternative coffees to choose from, which strongly shapes who seeks feedback and who does not.

Some might ask: why not rely solely on cupping scores? Isn’t there a standard for coffee quality? But cupping has limitations. Most scores are based on sensory evaluation alone—aroma, acidity, body, balance—without categorizing coffee based on its intended use. For example, a community café may have loyal customers who love a certain bitter-sweet, well-balanced espresso. That bean might only score 85 points in cupping—not COE-level—but it performs perfectly in the market. What consumers love doesn’t always match what the COE rewards, and vice versa.

Ultimately, this information gap may never fully close. In a world of perpetual asymmetry, the diversity of review voices is part of coffee’s charm. Each role in the chain should focus on their responsibilities: baristas’ patient explanations transmit signals; Q Graders provide authoritative reference points; flavor wheels offer standardized language; café tastings help consumers filter information; and objective KOL reviews, like mine, add another perspective. All voices ultimately reconcile in the cup.

Coffee Tasting Guide: 6 Specialty Coffee Beans from Panama, Colombia & Costa Rica

 “Coffee Tasting Banquet” is a kind of tasting experience created for coffee enthusiasts. For coffee shops, this format allows them to test market reactions and collect customer feedback through a sharing-based event. The concept itself provides an excellent setting for both tasting and discussion. At this particular event, they brought six outstanding beans from different origins. Taking advantage of this tasting session, I’d like to share some thoughts about these six coffee regions and the flavor characteristics of their beans.

The first bean comes from Roble Estate in Colombia. The farm reaches elevations of up to 1,800 meters and is located in the town of Pitalito in Huila. The owner, Dionel, named this coffee sanctuary after a century-old oak tree that inspired him. The estate places great emphasis on precision throughout the processing stage. After handpicking, the cherries undergo flotation to remove defects, followed by a second manual sorting to eliminate unripe fruit. Because the climate in Huila can change drastically, strict humidity control is required to quickly reduce moisture levels during processing. Additionally, the farm enforces strict no-smoking and no-eating policies during processing to ensure the cleanest possible environment and preserve the coffee’s purest flavor characteristics.

This particular bean is a Geisha from Roble Estate, processed with 36 hours of anaerobic dry fermentation followed by a honey process. Both the dry aroma after grinding and the wet aroma after brewing carry a refreshing, delicate floral-fruit profile that feels almost like a traditional washed coffee. Before the first sip even reaches the palate, there is an extended fragrance of gardenia. Then comes an incredibly clear note of green mandarin—specifically reminiscent of the flavor you get when pu-erh tea is stuffed into a small green citrus and steeped together. Honestly, it’s fantastic. That flavor memory feels quite sophisticated, and I absolutely love it.

The second bean is one I’ve been eager to try for a long time: coffee from Altieri Estate in Panama. I had heard its reputation for years but never had the chance to taste it—until now. Altieri Estate has been one of the big names in recent years. Over the past eleven years in the Best of Panama (BOP) competition, the estate has appeared on the leaderboard eleven times, which speaks volumes about its strength.

Altieri Estate is a family business founded in 2005 by Italian-American entrepreneur Eugene Altieri, who moved to Panama in 1973. Twenty years ago, Eugene purchased two farms in Boquete, though at the time the land’s potential for specialty coffee had not yet been realized. Today, his children continue the family legacy, working with professional teams to expand the Altieri Specialty Coffee brand. For the family, coffee is not merely a business—it’s a passion.

One particularly touching aspect of this farm is its human warmth. Instead of assigning cold numerical codes to the coffee plots, Eugene named each carefully planned parcel after one of his eleven grandchildren. If you browse their website, you can truly feel the warmth of a close-knit family. It makes the estate both memorable and unique.

What’s special about this bean is that it comes from a famous coffee estate but is not a Geisha variety. Instead, it’s a Catuai processed with 96 hours of dry fermentation followed by dark-room natural processing. In an era where many prestigious farms focus heavily on Geisha, tasting some of their more “ordinary” varieties can be refreshing. Not only are they often more cost-effective, but they also allow you to better appreciate the estate’s technical expertise—especially in processing.

As we know, Catuai is a reliable and balanced coffee variety. It may not deliver the explosive floral aroma and acidity of top-tier Geisha, but its stable quality, bright acidity, and comfortable sweetness make it a popular choice in everyday specialty coffee. If you’re looking for a coffee with a friendly profile and balanced sweetness and acidity, Catuai is rarely a wrong choice.

The dry aroma of this bean smells intensely sweet—like fruit candy—an aroma that instantly lifts your mood. After brewing, the coffee maintains impressive clarity and cleanliness. The flavor layers are somewhat short, and the detectable notes are fairly concentrated, but considering the extended fermentation time, achieving such cleanliness is already a safe and commendable result.

The third bean comes from Auromar Estate in Panama, a washed Green Tip Geisha. Auromar is another highly talked-about estate. I actually wrote a dedicated review about it previously because I really like this farm—starting with its name. Auromar is located in the Chiriquí province of northwestern Panama, in a valley on the western side of the Barú Volcano.

The estate covers 31 hectares, of which 16 hectares are preserved tropical rainforest. The remaining 15 hectares are planted with coffee trees, growing at elevations between 1,485 and 1,700 meters, while the overall farm sits between 1,700 and 1,775 meters above sea level. Tall shade trees are interplanted throughout the farm. With year-round temperatures ranging from 16°C to 25°C and annual rainfall around 3,500 mm, the conditions are ideal for coffee cultivation.

Interestingly, the dry fragrance of this bean doesn’t immediately feel like a typical washed profile. Instead, it gives a sense of density and structure, making you anticipate a fuller body after brewing. Once brewed, the first impression is a soft citrus note, which soon transitions into a white-tea-like texture accompanied by honeyed sweetness. The sweetness and cleanliness are both excellent, though the flavor intensity and layering feel somewhat subdued. The mouthfeel, however, is very round.

Sometimes people are contradictory about coffee. We often say flavor is everything—but honestly, I love great mouthfeel even more. A coffee that is clean, round, and silky can easily surpass flavor complexity in terms of enjoyment. When you drink something so smooth and pure, it’s almost impossible not to love it.

The fourth bean comes from Barbara Estate in Panama, an anaerobic natural Green Tip Geisha. This estate is another well-known farm in Panama’s Boquete region. Barbara Estate is owned by the Rogers family and jointly managed by Hunter Tedman and Linda Arauz.

The farm sits at elevations between 1,450 and 1,700 meters, with fertile volcanic soil, cool mountain climates, and a misty cloud-forest environment. These conditions allow the coffee cherries to ripen slowly, resulting in higher sweetness and more complex flavor development.

Barbara Estate is best known for its Geisha variety, admired for its floral aromas, tea-like elegance, and bright acidity. The farm uses various processing methods—washed, natural, and honey—to precisely showcase tropical fruit notes, bright acidity, and layered, clean flavors.

Currently, Barbara Estate operates three plantations: the Jaramillo plot in Boquete, the Treasure plot in Renacimiento, and the Wizard plot in Potrerillos. Over the years, the estate has achieved multiple strong placements in the Best of Panama competition, solidifying its reputation as a top-tier specialty coffee producer.

The dry aroma of this bean once again hits exactly the flavor profile I love: sweet floral and fruity notes. That gentle sweetness instantly brings joy. After brewing, I found its flavor layering more appealing than the previous bean, though their overall flavor outlines are somewhat similar despite very different processing methods. What stands out the most is the cleanliness—it’s almost absurdly clean. If the flavor progression becomes slightly more layered, this would be an easy “buy-with-eyes-closed” coffee for me.

Typically, a coffee tasting banquet starts with light and refreshing profiles and gradually moves toward heavier, more intense coffees. The last two beans felt more mysterious and delivered some rather unique experiences.

The fifth bean is a Geisha from Bandera Estate in Costa Rica, processed with Golden Honey. In recent years, Costa Rican coffees don’t seem to dominate conversations the way they once did. Regardless of how honey processing is executed, the flavor differences between levels sometimes feel less dramatic compared to the wave of experimental processing methods emerging from other origins. As a result, Costa Rica can occasionally feel a bit understated.

Bandera Estate is located in the Tarrazú region, one of Costa Rica’s most renowned coffee-growing areas, with elevations exceeding 1,900 meters. The exceptional terroir provides the foundation for great flavor, and Tarrazú frequently appears at the top of the Cup of Excellence (COE) rankings.

The owner, Diego, expanded Geisha production and introduced five different processing styles: fermented washed, golden honey, red honey, white honey, and fermented natural. His coffees are known for their extremely high fruit maturity, dense structure, rich compounds, and carefully controlled fermentation, resulting in remarkable cleanliness.

What intrigued me most was the processing term “Golden Honey.” What exactly does that mean? In reality, “Golden Honey” is not a globally standardized term. It’s more of a marketing-level name used by certain farms or mills. From the perspective of this particular coffee, it represents Bandera Estate’s refined and high-standard interpretation of the traditional honey process.

As we know, the essence of honey processing lies in carefully controlling the amount of mucilage retained, the turning frequency, and the drying conditions to achieve maximum cleanliness, sweetness, and complex fruit notes. You can think of “Golden Honey” as a finely calibrated point somewhere between Yellow Honey and Red Honey in the traditional processing spectrum—simply labeled by the farm owner to represent their ideal standard.

At the tasting event, this coffee might have been roasted quite recently. The first sip genuinely surprised me. The flavor had an unexpectedly savory dimension. Honestly, it was the first time I clearly perceived an umami-like note in coffee. Perhaps it had something to do with a delicate roasting threshold—I’m not entirely sure. After that initial surprise, the profile moved into yellow fruit notes and a brown sugar sweetness. The depth of flavor was actually quite good. Because of that unusual savory impression, it ended up being one of the coffees I remembered the most.

The final bean of the tasting was a Geisha from Janson Estate in Panama, processed with 48 hours of GP bag fermentation followed by natural drying. Janson Estate is another famous Panamanian coffee farm with over 70 years of coffee cultivation and processing history.

The estate is located west of Barú Volcano, benefiting from rich volcanic soil and natural spring water. The farm integrates its coffee fields with a 200-hectare private nature reserve, including lagoons and wetlands that provide habitats for numerous bird species and wildlife.

Janson Estate is operated by the first and second generations of the Janson family and has won multiple Best of Panama awards, which has attracted growing attention from coffee enthusiasts in recent years.

Among the six coffees, this one had the most intense flavor profile. Its dry aroma was incredibly sweet, while the brewed fragrance carried strong fermentation notes. The first sip delivered the classic complexity of tropical fruit typically associated with fermented processing methods.

What impressed me was that despite the extended fermentation and experimental processing, the brewed cup remained remarkably clean. The finish carried a beautiful sweetness. However, the pronounced fermentation character also gave me a strange feeling—I couldn’t help thinking that Janson had somehow “fallen from grace.” I remember earlier Janson coffees that once amazed me. Half jokingly, I even said it now tastes like it has “turned Colombian.”

From a commercial perspective, though, this coffee could serve as a great gateway coffee for beginners entering the world of advanced specialty processing methods. After all, the rising popularity of experimental processing is largely driven by market demand.

Still, I have to say—a coffee with such strong fermentation notes yet maintaining this level of cleanliness is genuinely impressive.

El Salvador Gesha Coffee Review｜CO₂ Macerated Honey Process from Finca Ethiopia

 When you think of El Salvador coffee, what flavor notes come to mind first? Honey, caramel, brown sugar? Chocolate—especially milk chocolate—toffee, nuts? Many people are drawn to El Salvador coffees for their balance, softness, and layered complexity, which is why they’re often described as a benchmark for Central American coffee.

If I had to summarize the core flavor profile of El Salvador coffee, I’d say it’s defined by a pronounced sweetness, gentle yet bright acidity, a rich and silky mouthfeel, and a satisfying sense of structure and depth.

Today’s coffee, however, adds another dimension to that familiar picture. It sharpens your perception of El Salvador’s terroir at a more granular, regional level—almost filling in details you didn’t realize were missing. This is a bean with a strong flavor memory, and it’s absolutely worth a stop on your “origin-exploration journey” through El Salvador’s micro-regions.

A great cup of El Salvador coffee rarely leans toward anything aggressively intense. Instead, it feels like an elegant lady or gentleman—balanced and refined, sweet and smooth, with soft, bright acidity layered over classic chocolate and nutty undertones, finishing clean and lingering.
Well-known regions in El Salvador include the Apaneca–Ilamatepec mountain range, Chalatenango, and the Santa Ana volcano area. This CO₂ macerated honey-processed Gesha from Finca Ethiopia comes from the Apaneca region, where elevations above 1,200 meters and dramatic day-night temperature swings lead to more concentrated flavors, finer acidity, and greater complexity.

You might be wondering about the name—Ethiopia? Is this El Salvador or Ethiopia? 😄
In fact, Finca Ethiopia is one of the flagship farms of Los Naranjos Café. Established in 2018, this 34.5-hectare farm was renamed as a tribute to coffee’s birthplace. Of the total land, only 13 hectares are cultivated, while the rest is preserved as native forest to protect local flora and fauna.
Located behind the Ilamatepec volcano, the farm benefits from mineral-rich volcanic soil and a climate ideal for coffee cultivation. All the coffee is shade-grown under native trees, which plays a key role in producing higher-quality beans.

A Coffee Journey

The beans I tasted came from Zhu Huan Coffee, an “old friend” I’ve collaborated with before. Though they’re still a relatively young roaster, I’ve watched their roasting style mature over time. Their single-dose packaging, in particular, has become increasingly refined. After several rounds of tasting and evaluation, what stood out to me was how clearly the roast expresses terroir while still leaving a memorable flavor impression—something I consider essential.

Once ground, the dry aroma bursts with intense floral and fruity notes—deep red florals, quite concentrated—along with hints of candied fruit and malt sugar. Single-dose packs usually come in at a little over 16 grams; I’ll often use one or two beans to purge the grinder, then brew with 15 grams.
My total brew time was about 1 minute 41 seconds. The wet aroma after brewing reminded me of gently simmered fruit—orange and cherry—like a light fruit broth.

On the palate, what surprised me most was the texture. Even at a final brew ratio of 1:13, the cup felt light and refreshing rather than heavy. The acidity was elegant and restrained, with notes of orange and a tea-like bitterness at the finish. As the temperature dropped slightly, the floral character became even more expressive, almost resembling the aroma of fresh rose pastry. That transitional layering of flavors is where this coffee really shines—and it’s quite lovely.

This tasting sparked a deeper interest in Finca Ethiopia for me. A closer look revealed that their Gesha is already well known for its bright, juicy, and exceptionally clean profile. The farm relies on manual weed control using tools like machetes to avoid chemical herbicides, conducts soil research to guide nutrient management, and implements erosion control and water-collection pits to protect groundwater.
Before harvest, cherries undergo careful sweetness testing to ensure only the best fruit is processed. Last year, the farm also placed 7th in the experimental processing category (anaerobic natural) at the Cup of Excellence, making it a producer—and a region—well worth watching for coffee lovers.