Comrades in the fight against global capitalism tend to find each other, and we were lucky enough to meet Herbert and Matcha from La Real Expedition Botanical through our good friend Alex at Scenery*. What was supposed to be a quick meet'n'greet with the folks from LaReb turned into a 3-hour conversation about making things right in the world. They wholeheartedly share our values of farmer empowerment, decolonising the coffee supply chain, egalitarian workplaces, and of course, delicious coffee! Here's an absolutely stunning honey gesha from their producer Finca El Encanto: juicy and floral with notes of mango, Reisling, and rose petals, it's one of the most complex and silky Colombian geshas we've tasted in the last 5 years. A serious treat to brighten up this wintery season. Finca El Encanto is run by Daisy and Freddy Acevedo near Filandia in the Quindio region of Colombia. Here they focus on nature conservation, and coffee plants are grown in small, carefully-tended quantities under rare native trees. There is also a cupping lab next to the house to keep quality at the forefront of their process. Daisy and Freddy work closely with Daisy's father Gustavo to build a family legacy of exquisite coffees that exist in concert with nature, including a [washed gesha](https://skylark.coffee/collections/coffee/products/colombia-encanto-gesha-washed) and castillo [natural](https://skylark.coffee/collections/coffee/products/colombia-encanto-natural) as well. To process this lot, cherry was in-husk rested for 12 hours followed by open fermentation for 24 hours in dry mass. It was then mechanically dried followed by 20 days of additional greenhouse drying. *Probably the best roastery in London, staffed with really lovely people. Check them out.   Elevation: 1680 MASL Varietal: Gesha Cup Score: 92 Price paid per kg: £23 Process: Honey