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Floral Symphony - Gesha Doña Martha — Arabica coffee from Colombia
Floral Symphony - Gesha Doña Martha — Arabica coffee from Colombia
Floral Symphony - Gesha Doña Martha — Arabica coffee from Colombia
Floral Symphony - Gesha Doña Martha — Arabica coffee from Colombia

Floral Symphony - Gesha Doña Martha

GB Roasters
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Quality Score : 90+ Producer : Nestor & Adrian Lasso Country : Colombia Altitude : ~1750 masl Process : Washed Arabica cultivar : Gesha Crop Year in :…

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About Floral Symphony - Gesha Doña Martha

Quality Score : 90+ Producer : Nestor & Adrian Lasso Country : Colombia Altitude : ~1750 masl Process : Washed Arabica cultivar : Gesha Crop Year in : 2026 Roast profile by : GB Roasters Roasted on : Giesen WA6 Gas Drum Roaster Cup Notes : Orange blossom / Magnolia / Lemongrass / Ginger Biscuit / Perfumed Grapefruit / Juicy Green apple like acidity.

Production details

ProcessWashed
RegionColombia
VarietyGesha
SpeciesArabica
Suggested brew methodsFrench Press, Pour Over
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Taste Experience

Flavor Profile.

Our sensory profile maps the defining characteristics of this coffee, helping you understand its unique character and choose the perfect bean for your palate.

Sensory mapping not yet available for this release.

Tasting Notes

Original tasting notes from GB Roasters

Ginger BiscuitJuicy Green AppleLemongrassMagnoliaOrange BlossomPerfumed Grapefruit

Pricing & Availability

₹1,000
Out of Stock
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Good to Know

Before You Brew.

Quick answers on how Floral Symphony - Gesha Doña Martha tastes, brews, and where it comes from.

Coffee Q&A

GB Roasters's tasting notes for Floral Symphony - Gesha Doña Martha lean toward Ginger Biscuit, Juicy Green Apple, Lemongrass and Magnolia. Flavor is subjective and shifts with roast freshness, grind size, and brew method, so your cup may vary.

Floral Symphony - Gesha Doña Martha is a single-origin coffee, sourced from one origin rather than blended, so it reflects the character of that specific place.

Floral Symphony - Gesha Doña Martha is suggested for French Press and Pour Over. As a rule of thumb: espresso needs a fine grind, pour-over and drip a medium grind, and French press or cold brew a coarse grind. Dial in from there to taste.
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