Here is another wonderful Geisha from the Osorio brothers. Grown at 1650 metres above sea level, the third edition of Geisha from Finca La Valentina has an Anaerobic Natural process method, which boasts more pronounced flavours due to the extended fermentation period.
Our Roast team has approached this coffee with fast roast to highlight the bright acidity and floral characteristics, resulting in profile that has a perfumed aroma similar to violet, a syrupy cane sugar sweetness and a cooled down flavour of red grape.
Espresso Recipe
| Ratio | 1:2 |
| Temperature | 92°C filtered water |
| Dose | 18g |
| Yield | 38g |
| Time | 26-30s |
Pourover Recipe (Cone drippers — Hario V60, Origami, Orea Fast Dripper etc.)
| Grind size | Medium grind setting (800 microns) |
| Dose | 15g |
| Temperature | 92 °C filtered water |
| Yield | 240g |
| Brew time | 2 minute 10 seconds - 2 minute 20 seconds |
Pouring structure:
0:00 - 0:15 — Pour 80g of water in a fixed circular pattern
0:15 - 0:40 — Bloom to 40 seconds
0:40 - 1:15 — Pour to 160g in a fixed circular pattern
1:15 - 1:30 — Wait until 1 minute 30 seconds
1:30 - 2:10 — Pour to 240g with a centre pour
2:10 - 2:20 — Finish drawdown
If the brew takes longer than 2:20, adjust for a coarser grind size;
if it brews too quickly, adjust for a finer grind size.
This Geisha has a shorter brew time than most of our other coffees, despite having the same grind size in microns but don't fret if your brew isn't exactly the same as how ours turned out. As long as the flavours are well-extracted and you get a balanced cup, you've got a right delicious cup as well! As always, aim for a Bettr brew each day.
