Costa Rica - Dona Daisy Gesha Natural

     Location: Central Valley
     Process Station: Dona Daisy
     Producer: Daisy & Pepe Fallas
 
 
    Harvest Date: November 2023 - January 2024
    Received Date: January 2024
    Volume Ordered: 45kg
 
 
  Varietal: Gesha
  Growing Altitude: 1700+ m.a.s.l
  Processing Method: Natural
               
 
 Filter Roast: Very Light 
 Espresso Roast: Light  
 Flavor Notes: Jasmine, Candy, Honey, Orange, Tropical Fruit

 

 

V60 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 1,25% 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. We recommend a grind size of 7.0 (1000 - 900 microns).

The pour structure as follows:

- 00:00 pre-infuse the grounds, about 30g of water (pouring gently into the center and circling outward, about 10s

- 00:30 pour 50g of water in 10s as fast as possible in concentric circles  

- 01:10 pour 50g of water in 10s as fast as possible in concentric circles

- 01:50 pour 70g of water in 10s as fast as possible in concentric circles. 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) 

Total brew time: 3:00 – 3:15 minutes

 

Flat-Bottom Brewing advice: 

Use a 1:16,90 brew ratio, aiming for a TDS of 1,33% or slightly higher for a clean and transparent taste. 

When brewing this coffee, we recommend a dose of 14,8g of coffee, a 250g of brewing water. We recommend a grind size of 7.0 (1000 - 900 microns).

The pour structure as follows:

- 00:00 pre-infuse the grounds, about 50g of water (pouring gently into the center and circling outward, about 10s

- 00:40 pour 40g of water in 10s in concentric circles + centre  

- 01:10 pour 40g of water in 10in concentric circle + centre

- 01:40 pour 40g of water in 10s in concentric circle + centre

- 02:10 pour 40g of water in 10s in concentric circle + centre

- 02:40 pour 90g of water in 20s in centre 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) 

Total brew time: 3:30 – 3:40 minutes

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:

For this coffee, the optimal dose would be 21,0g. Using a 1:2,4 ratio, we generally aim for an extraction yield of 20,0 ± 1,0% and a target TDS of 9,5 ± 0,3%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 26 ± 2 seconds brewing this coffee.

 

Milk Espresso Brewing Advice:

For this coffee, we recommend a coffee to milk ratio of 1:3,0 with steamed milk at 65C-70C temperature. The optimal dose would be 20,0g. Using a 1:2,0 ratio, we generally aim for a coffee intensity strength of 2,50 ± 0,3%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 26 ± 2 seconds brewing this coffee.