January 2026: Podium Gold. Goshen Coffee

Country: Colombia
Varietals: Gesha & Papayo
Process: Washed, 50 hour aerobic fermentation
Producer: Armando Coca
Elevation: 1,800 MASL
Tasting Notes: Fruit punch, papaya, key lime

The coffee:

Armando and his wife Leonor built their coffee business from the ground up. They started with just a quarter hectare 20 years ago and today own and manage five hectares. The core of the family’s production is Catimor which Armando is credited as being
the first to introduce to the region, but Armando also specializes in Pink Bourbon, Papayo, Gesha, and more recently Sidra to broaden his range of truly flavorful coffees

Goshen have been visiting with Armando Coca for a couple years now as a majority of Armando's harvest contributes to their Colombia La Pelota but this is the first time they’ve selected specific lots from him to be featured independently. When blending these high scoring lots of Gesha and Papayo varieties, Goshen were able to create a flavor profile that strongly showcases Armando’s skill in creating remarkable coffees.

The roaster:

Family owned & female-led Goshen Coffee Roasters began with a simple but ambitious vision: to bring exceptional, thoughtfully sourced coffee to their local community while honoring the people and places behind every bean. What started as a passion for craft roasting has grown into a mission-driven coffee company dedicated to quality, sustainability, and genuine hospitality—building long-term relationships with farmers, roasting with precision, and creating welcoming spaces where people can gather. Guided by their commitment to ethical sourcing and excellence at every step of the process, Goshen Coffees has earned a loyal following and national recognition for its roasts and café experience, establishing itself as a respected and award- recognized name in the specialty coffee scene and crowned with coveted ‘Overal Winner’ honors at this year’s Golden Bean awards.

In their own words, “Goshen is about flavors with feels. We’re talking about the positive vibes that come from having amazing coffee and good people to share it with. Take some time to replenish the kind of energy we could all use a little more of.”