Description
Piamonte stands as an ancestral farm, celebrated throughout history for its exceptional soil quality ideal for cultivating top-tier specialty coffees. It captivates visitors with its natural beauty, enriched by abundant water sources, and a diverse flora and fauna nestled at the base of a mountain.
We are excited to share with you this beautiful Geisha from Piamonte. It’s immensely sweet reminding us of grape and cotton candy. We also taste notes of melon, lemon, and magnolia, the tea-like body leaves room for all the complexities of this coffee to be discovered.
Farm details:
Producer: Comercializadora Cumbres
Farm/Co-op: Piamonte
Region: Antioquia
Country: Colombia
Process: Anaerobic Natural
Varietal: Geisha
Altitude: 1850 masl
Flavor profile:
Taste: Honeydew, Grape Candy, Lemon, Magnolia
Sweetness: High
Acidity: Medium
Body: Light Plus
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
3:05-3:30 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be around 2:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end around 3:05-3:30 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 60g out (22 gram basket)
24-26 seconds
200 f temperature
Espresso grind