Expect sweet mandarin flavours with floral notes and a herbal twist from this award winning Geisha coffee. Despite having extremely challenging weather conditions with excessive rain and some nights with frost during the harvest, Marysabel and Moises were able to produce clean and aromatic Geisha this year too. Moises said that almost 50% of the beans had frost damage and had to be sorted out. Fortunately they have their own dry mill so they were able to pass the coffee through the different sorting stages several times until the coffee was up to their and our quality standards. The first pickings are as expected slightly less intense than the later harvest we are expecting to arrive later this year, but this is still a beautiful example of the Geisha coffee that Finca el Puente is known for. When I am brewing this coffee with a V60 or filter coffee method, I sometimes experience a bit slow drawdown time during brewing (time for water to filter through the coffee). If you have the same experience I recommend that you do not grind coarser to compensate for this but rather let it take some more time to make sure the coffee is extracted well. Since this coffee is lightly roasted you will get a more balanced brew even if you have longer brew times. In fact I personally would grind this coffee slight finer than for example the Caballero Catuai from Finca el Puente to make sure I get the most sweetness, fruity and floral flavours out of this coffee.