The acidity and finish is really what makes this coffee from Benjamin Paz great.
This was brewed for me at the Dune location on State Street in Santa Barbara.
I watched the brew closely and noticed that it sat in the Origami brewer for about 4 mins (250g water), which is a long time for the amount of water.

On the nose, I got a lot of dried fruit and jasmine. At the hotest temperature right after brewing it was well balanced, but the peach and mandarin weren't there. It was actually fairly bland in flavor.

As it cooled, those notes really blossomed, almost to a point where it was too acidic with mandarin notes. I cooled it almost to luke warm, out of curiosity. That temperature brought out the most notes. I thought it tasted more like lemon zest then mandarin.

Exceptional coffee.

Cupping Method:Origami pour over at Dune location. Brewed by Dune employee. 250g water.

Delicate and smooth coffee on the nose and sip. The aroma is a bit muted. I contemplated giving this a 3.5 instead of 4 on the aroma, mainly because I expect so much more out of Gesha's. I was really looking for more floral and jasmine notes. I just think this could've been great, but wasn't quite.
Now, I could drink this coffee every day if I wanted to, because of the balance and acidity.
I'll also note that Sey brewed this via Aeropress at their brooklyn location/roastery. I'm not a big fan of Aeropress brewing and am sure that a nice v60 would've produced more of the floral notes.
Notes:
- Mild Jasmine
- Very mild Honeysuckle
- Quite a bit of caramel sweetness (as it cooled after about 3-4 mins)

Cupping Method:Aeropress brewed at Sey location in Brooklyn.