Colombia - El Zacatin Geisha Natural

Location: Antioquia
Farm: El Zacatin
Producer: Eduardo Fernandez-Restrepo
 Varietal: Geisha
Growing Altitude: 2100+ m.a.s.l
Processing Method: Natural
Harvest: July 2021
Product: Filter / Espresso
Flavour Notes: Dried Orange, Honey, Lemon, Red Apple, Jasmine Grape, Floral Aroma, Cantaloupe, Elegant Botanicals
 

Filter Brewing advice: 

We brew the filter coffee in the coffee bar with the Hario V60 brewer. Use a 1:17,00 brew ratio, aiming for a TDS of 1,30% or slightly higher for a clean and transparent taste. 

When brewing this coffee, we recommend a dose of 11,8g of coffee, a 200g of brewing water and a total brew time of 2:15. We recommend a grind size of 9,0.

Each pour is 50g of water at the following time:

00:00 (25g circle pour / 25g centre pour)
00:40 (25g circle pour / 25g centre pour)
01:10 (25g circle pour / 25g centre pour)
01:40 (25g circle pour / 25g centre pour)

All grind settings reference a Ditting Sweet Lab 804. Please adjust your grind settings as necessary and use the recommended brew time as a reference.

Keep the water temperature at 96C degrees and the water hardness around 45ppm as this should equate to a deliciously juicy and clean cup of coffee. 

 

Espresso Brewing advice:

For this coffee, the optimal dose would be 18,0g. Using a 1:2,5 ratio, we generally aim for an extraction yield of 22,5% and a target TDS of 8,8%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 22- 23 seconds brewing this coffee.

 

Milk Espresso Brewing Advice:


For this coffee, we recommend a cup size of 6oz with steamed milk at 58C temperature. The optimal dose would be 18,0g. Using a 1:2,5 ratio, we generally aim for a coffee intensity strength of 2,30%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 22 - 23 seconds brewing this coffee.