Colombia -La Siberia Gesha Washed

     Location: Tolima
     Process Station: La Siberia
     Producer: Einar Ortiz Falla
 
 
    Harvest Date: January 2024
    Received Date: May 2024
    Volume Ordered: 70kg
 
 
  Varietal: Gesha
  Growing Altitude: 1900+ m.a.s.l
  Processing Method: Washed
               
 
 Filter Roast: Extremely Light 
 Espresso Roast: Light  
 Flavor Notes: Peach, Cranberry, Orange Candy

 

 

Flat-Bottom Brewing advice: 

Dose: 15,6g
Water: 260g at 95°C - 97°C
Grind size: 6.5 (1100 - 1000 microns)
Brew time: 2:40 - 2:50 minutes
Target TDS: 1,29% - 1,32%  

The pour structure as follows:

a) 00:00 to 00:08 - 40g of water in 8s

saturate the grounds, implement a circular pour. Grab the dripper and swirl (north-south) lightly to ensure the slurry is fully wet. 

b) 00:40 to 00:48 -  60g of water in 8s

implement a circular pour x 2 rounds, followed by a centre pour into the coffee bed   

b) 01:10 to 01:18 -  60g of water in 8s

implement a circular pour x 2 rounds, followed by a centre pour into the coffee bed   

d) 01:40 to 01:48 - 100g of water in 12s

implement a circular pour x 2 rounds, followed by a centre pour into the coffee bed, shake gently. (this will break up any channels that may have formed during the pour, in addition to ensuring a flat bed and minimizing high and dry grounds)

All grind settings reference a Ditting Sweet Lab 807. Please adjust your grind settings as necessary and use the recommended brew time as a reference.

 

Espresso Brewing advice:

Dose (in): 19,0g
Dose (out): 40,0g - 42,0g
Grind Setting: 2.0 (200 - 300 microns)
Brew Time: 24s
Target TDS: 9,5% - 9,9% 

 

Milk Espresso Brewing Advice:

Dose (in): 19,0g
Dose (out): 40,0g - 42,0g
Grind Setting: 2.0 (200 - 300 microns)
Brew Time: 24s
Coffee to Milk Ratio: 1:2

Steamed Milk Temp: 65°C - 68°C
Target Milk Intensity: 2,2% - 2,4%