Description
When we cupped this coffee, we knew it was something special. Delicate jasmine and bergamot notes float over a tea-like body, with bright citrus flavors of tangerine and grapefruit adding balance and depth. The floral aromatics shine in the hot cup, while a touch of bergamot lingers like Earl Grey on a cloudy day. As it cools, rich caramelized sugar notes emerge, reminiscent of crème brûlée. A classic Gesha that evolves beautifully—enjoy the journey.
Our approach to roasting: Delicate coffees demand careful attention during roasting. Too much heat can strip away the nuanced flavors and unique characteristics that made us fall in love with the coffee in the first place. That’s why we aim for a shorter development time—to preserve those subtle, intricate notes.
Coffees like Gesha, much like many Ethiopian varieties, benefit from extended rest after roasting. In fact, they often peak between 4 to 6 weeks off roast, maintaining their complexity and tasting better than ever with time.
Farm details:
Country: Colombia
Region: Palestina / Huila
Farm/Co-op: Santa Teresa
Altitude: 1900 m
Process: Washed
Varietal: Gesha
Flavor profile:
Taste: Tangerine, Jasmine, Crème Brûlée
Acidity: Medium
Body: Light
Sweetness: Medium Plus
Recommended Brew Method:
Fellow Stagg [X]
22g in, 350g out
2:45-3:05 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 2:45-3:05 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