Colombia -Lacia Gesha Washed

     Location: Quindio
     Process Station: Lacia
     Producer: Lopez Family
 
 
    Harvest Date: January 2024
    Received Date: May 2024
    Volume Ordered: 70kg
 
 
  Varietal: Gesha
  Growing Altitude: 1650+ m.a.s.l
  Processing Method: Washed
               
 
 Filter Roast: Extremely Light 
 Espresso Roast: Light  
 Flavor Notes: Lily, Cantaloupe, Orange, Grape, Peach

 

 

Flat-Bottom Brewing advice: 

Dose: 12,0g
Water: 200g at 97°C - 99°C
Grind size: 5.5 (1000 - 900 microns)
Brew time: 2:50 - 3:00 minutes
Target TDS: 1,31% - 1,33%  

The pour structure as follows:

a) 00:00 to 00:08 - 30g 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) 00:30 to 00:34 - 50g of water in 4s

implement high turbulence circular pour    

b) 01:00 to 01:10 - 70g of water in 10s

implement low turbulence centre pour    

c) 01:40 to 01:44 -  50g of water in 4s

implement high turbulence circular pour, 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%