Sabri · 24 April 2026 · Hue
The First Guest: Hue, Colombia Gesha
The first entry in this journal: a natural Gesha from Huila, roasted by Hue and carried back from Thessaloniki by a friend. A whole flower garden on the nose, citrus and a long, sweet finish on the palate.
- Roaster Hue
- Origin Colombia · Huila
- Process Natural
- Grind Comandante 25 clicks
- Ratio 1:15
- Time 2.10
- Roasted 14 Apr 2026
To open this journal, which starts with the stories behind the coffees, let me introduce the very first guest. When I heard a dear friend of mine was heading to Thessaloniki, I figured it was the perfect chance to finally try the Hue selection that had been on my radar for a while. After a short wait, the coffee finally made it into my hands and took its place on the counter.
Brew Recipe & Equipment
Staying true to the roaster’s recommendation, I went with the Orea V4 (Classic Base) and a Kalita filter. Even though only 10 days had passed since the roast date, I could tell the degassing had progressed remarkably well.
- Water Temperature: 91°C
- Bloom: 40 seconds
- Pour: 4-pour
- Total Brew Time: 2:10
On the Nose (Aroma)
In the dry fragrance, those characteristic fermented notes brought on by the thermal shock process were front and center. But the moment the coffee met the water, that fermented quality vanished completely and gave way to what felt like an entire flower garden. While the roaster’s product description highlights “orange blossom,” to me this is a far richer, multi-layered floral bouquet that simply can’t be pinned down to a single flower. It has been a long time since I brewed anything this captivating, so I go straight into the tasting.
On the Palate
From the very first sip, that signature Gesha elegance announces itself. A lively, bright acidity greets the palate, and never a tiring or off-putting one. The sweetness holds from first sip to last, and it is no ordinary sweetness but a structure with real character. The journey across the palate continues with citrus flavors dancing in harmony with those floral notes from the nose. And the finish, with its body and length, leaves no doubt about the quality of the cup.
Final Word
The first entry closes with a layered, complex coffee whose processing has been handled with real skill. This bean is absolutely not one of those monotonous, “boring” Geshas. It offers a textbook profile that you could point to directly as a reference for any coffee lover wondering, “Why is the Gesha variety so prized?”