Colombia -Villa Teresa Gesha Washed

     Location: Huila
     Process Station: Villa Teresa
     Producer: Martha Cecilia Rodriguez
    Harvest Date: January 2024
    Received Date: May 2024
    Volume Ordered: 70kg
  Varietal: Gesha
  Growing Altitude: 1850+ m.a.s.l
  Processing Method: Washed
 Filter Roast: Extremely Light 
 Espresso Roast: Light  
 Flavor Notes: Lavender, Bergamot, Apple, Berry, Toffee



Flat-Bottom Brewing advice: 

Dose: 12,0g
Water: 200g at 97°C - 99°C
Grind size: 5.5 (1000 - 900 microns)
Brew time: 3:00 - 3:15 minutes
Target TDS: 1,32% - 1,35%  

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 01:12 - 70g of water in 12s

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.