Boy oh boy, do we have a treat for you. This is our first coffee from Pablo Gomez of Salgar, Colombia, and it’s a washed Geisha we’re tickled to share. Pablo planted the Geisha trees himself from seed brought straight from Panama, where the variety made its fame. Today, his one-hectare plot holds 5,000 Geisha trees. After harvest, the cherries are depulped and fermented in open-air tanks for three days, well past the day or so most washed coffees get. The result is a sweeter and more berry-forward profile than your typical Geisha: strawberry and jasmine, a juicy cantaloupe finish, and a creamy texture that earns the name.