Description
The Peixoto Gesha lot has been a source of immense pride for us over the years. This year we get to celebrate 10 years of Peixoto Coffee along with 5 years of Peixoto Gesha!
In the specialty coffee world, Brazil often gets a bad reputation. It’s the number one coffee producing country in the world but is known for quantity over quality. However, our farm, Fazenda Sao Jose Da Boa Vista, changes that. This lot is perfect to showcase the excellence and potential on Brazilian soil. The cultivation of Gesha in Brazil is extremely limited and exclusive, we are proud to be not only one of the few pioneering the growing and processing of the variety on our farm but being able to do so fruitfully. Since this variety is new to Brazil, creating the processing methods was atypical. The lack of information for how Gesha grows in Brazil means we gathered information from other countries and had to be rigorous in planning how to make these trees flourish. We planted seeds in an area where experimental and high-quality varietals are grown and care for these plants meticulously. A dedicated agronomist does soil studies and addresses the nutrition of these plants separately from everything else at the farm. Our Gesha cherries are picked at the peak ripeness by hand, with 3-4 separate passes. They dried on raised beds, piled and covered overnight. They get opened to the mild Winter sun for 6-8 hours each day, about 30 days each lot.
After 5 years of fruitful harvest the trees are growing strong and healthy. So much so that this lot won 1st place at an annual coffee competition for quality in the Alta Mogiana coffee producing region.
Farm details:
Producer: José Augusto Peixoto
Farm/Co-op: Fazenda São José Da Boa Vista
Region: Sul De Minas
Country: Brazil
Altitude: 1250 masl
Process: Low O2 Natural
Varietal: Gesha
Flavor profile:
Taste: Prickly Pear, Watermelon, Banana
Acidity: Medium Plus
Sweetness: 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