Colombia Diego Horta Infused Gesha Omni – A Unique Infused Coffee Review

The world of specialty coffee never ceases to innovate. One of the most exciting recent developments is infused coffee, where green beans are exposed to natural or fruit-based essences during processing, resulting in uniquely aromatic and flavorful cups. Friedhats has brought us a standout example: the Colombia Diego Horta Infused Gesha Omni, a coffee that pushes boundaries while honoring the purity of the gesha variety.

In this review, we dive into the details of this experimental lot from Colombian producer Diego Horta. We’ll explore its production method, tasting profile, brewing tips, and how it fits among other remarkable offerings on the Friedhats menu. Whether you’re a seasoned coffee explorer or curious about infused coffees, this review will help you understand why this gesha is causing such a stir.

What Is an Infused Gesha? Understanding the Diego Horta Process

Infused coffee involves a controlled addition of aromatic compounds—often from fruits, flowers, or spices—during the fermentation or drying stage. Diego Horta, a Colombian producer known for experimental processing, takes this concept further by using a special technique that allows the gesha beans to absorb fruit essences while maintaining their own delicate structure. The result is a coffee that tastes like a fusion of the terroir and the added infusion.

The term “Omni” indicates that this coffee is roasted to work well with any brew method—from espresso to filter. This versatility is rare for such an experimental lot. It means you can enjoy the same beans as a bright pour-over or a complex espresso shot. Friedhats has sourced this lot directly, ensuring traceability and quality control from farm to roastery.

• Tip: If you’re new to infused coffees, start with a simple pour-over to fully appreciate the layered aromatics.
• The infusion process does not mean added flavorings; it’s a natural fermentation technique that enhances inherent characteristics.

Tasting Notes: A Symphony of Fruit and Floral Complexity

Upon opening the bag, the aroma hits you with intense notes of ripe tropical fruit, reminiscent of passionfruit and lychee, followed by a floral jasmine undertone. The ground coffee smells sweet and wine-like. When brewed, the cup delivers a silky body with a bright acidity that mimics fruit punch. The flavor profile evolves as it cools: start with pink grapefruit, then a mid-palate of honeydew melon, and a long finish reminiscent of fresh mint and white tea.

This coffee is definitely a conversation starter. If you enjoy coffees with pronounced fruit characteristics, you might also appreciate the Ethiopia Gesha Village Rarities #136 Honey, another Gesha from Friedhats that offers honey processing sweetness and floral notes. For those who prefer a cleaner, more traditional washed profile, the Costa Rica Aquiares Anaerobic presents a different kind of complexity through anaerobic fermentation, balancing fruit and clarity.

• Brewing parameters: For filter, try 1:16 ratio at 93°C with a medium-fine grind. For espresso, start with 18g in, 40g out in 28 seconds.

Comparing Diego Horta’s Infused Gesha to Other Friedhats Offerings

Friedhats’ lineup includes several gesha and experimental coffees. The Panama Auromar Gesha Natural is another natural processed gesha, but without infusion—it offers intense fruitiness from the natural process, but with a different sweetness profile. The Diego Horta stands out because the infusion adds a layer of aromatic complexity that feels almost like a fruit tea.

If you’re looking for something truly unique, this infused gesha is a must-try. It pairs wonderfully with a light roast to preserve the delicate notes. And don’t forget the right gear—using fresh Aeropress Paper Filters can make a difference in clarity when brewing this coffee in an Aeropress, though any brew method works thanks to the Omni roast.

• For a clean cup, use filtered water and a rinsed paper filter.

Brewing Recommendations for Maximum Flavor

Given its Omni roast, you can experiment with various methods. For a pour-over, we recommend a V60 or Chemex, using water just off the boil (95°C) and a grind size similar to table salt. Pour in stages to ensure even extraction. The coffee blooms vigorously, releasing a fragrant foam. For espresso, a shorter ratio (1:2) will concentrate the fruit flavors, while a longer ratio (1:2.5) will bring out more floral notes.

If you’re accustomed to conventional coffees, start with a standard filter brew to acclimate your palate. The infused notes can be powerful, so a slightly coarser grind may reduce intensity if needed. Enjoy the evolution as the coffee cools—it changes dramatically.

• Recommended brewers: V60, Kalita Wave, Aeropress, or espresso machine.
• Store beans in an airtight container away from light to preserve aromatics.

The Colombia Diego Horta Infused Gesha Omni is a triumph of experimental coffee processing. It offers an unforgettable sensory experience that showcases the best of Colombian gesha with a creative twist. Whether you’re seeking a new taste adventure or a conversation piece for your coffee collection, this infused coffee delivers. Explore other extraordinary offerings from Friedhats, like the Panama Auromar Gesha Natural for another gesha expression, or dive into the world of infused coffees with this Diego Horta lot.