Blind Assessment

Seductive and perfumed, with layered sweetness and definition. Pink grapefruit, mango, orange blossom, cocoa nib and sugarcane in aroma and cup. Vibrantly high-toned acidity; silky, buoyant mouthfeel. The finish is long and layered, carrying fruit, floral and cocoa notes in elegant succession.

Notes

This exceptional coffee was selected as the No. 24 coffee on Coffee Review’s list of the Top 50 Coffees of 2025. Produced at Press Coffee’s Volcán Valley farm, entirely of the Gesha variety of Arabica, and processed by the “thermolic method,” AKA thermal shock, which begins with a standard washed process (fruit skin and pulp removed from the beans), but introduces a rapid temperature shift during the fermentation and rinsing stages. Based in Phoenix, Arizona, Press Coffee roasts in small batches to ensure the highest quality and consistency, while sharing their knowledge and passion for coffee with customers. Visit www.presscoffee.com for more information.

Bottom Line

A superb thermal-shock Gesha from Press’s own Volcán Valley farm — radiant, fruit- and floral-forward, harmoniously structured.

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