Costa Rica - Dona Daisy Gesha Washed

     Location: Central Valley
     Process Station: Dona Daisy
     Producer: Daisy & Pepe Fallas
 
 

    Harvest Date: November 2025 - January 2026
    Received Date: June 2026
    Volume Ordered: 30kg


 
  Varietal: Gesha
  Growing Altitude: 1800+ m.a.s.l
  Processing Method: Washed

               
 
 Filter Roast: Extremely Light 
 Espresso Roast: NA
 Flavor Notes: Jasmine, Pineapple, Mango, Tropical Fruits

 

 

April Brewer Brewing advice: 

You need :

  • April plastic dripper
  • Commandante C40 MK4 (24 - 28 clicks) or grinder with SSP low uniformity burrs
  • Kalita paper
  • water with a ratio of 1,5GH/0,5KH
  • brewista 1L kettle
  • duralex glass (enhances the acidity)

April Brewer Brewing advice: 12,5g Coffee (washed) - 200g Water (90C - 92C)

The 3-pour structure as follows:

a) 00:00 to 00:30 - 50g of water in 10s

saturate the grounds, implement a circular pour.  

b) 00:30 to 00:40 - 100g of water in 10s

implement low turbulence circular pour (30g) + center pour (70g).    

c) 01:00 to 01:10 - 50g of water in 10s

saturate the grounds, implement a center pour. 

Total brew time: 2:30 – 2:40 minutes 


 

V60 Brewer Brewing advice: 

You need :

  • Hario V60-01 plastic dripper
  • grinder with SSP low uniformity burrs
  • V60 paper
  • water with a ratio of 1,5GH/0,5KH
  • brewista 1L kettle
  • duralex glass (enhances the acidity)

V60 Brewing advice: 16,0g Coffee (washed) - 240g Water (90C - 92C)

The 3-pour structure as follows:

a) 00:00 to 00:30 - 50g of water in 10s

saturate the grounds, implement a circular pour.  

b) 00:30 to 00:40 - 150g of water in 10s

implement low turbulence circular pour (50g) + center pour (100g).

c) 01:00 to 01:10 - 40g of water in 10s

implement low turbulence center pour (40g).

Total brew time: 2:30 – 2:40 minutes 

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

Espresso Brewing advice:

You need :

  • flow profiling espresso machine
  • grinder with SSP high uniformity burrs
  • water with a ratio of 2,0GH/1,0KH
  • IMS superfine filter basket

Dose (in): 23,0g
Dose (out): 50,0g - 52,0g
Grind Setting: 2.5 (350 - 400 microns)
Brew Time: 35s
Target TDS: 9,3% - 9,5%

Milk Espresso Brewing Advice:

Dose (in): 23,0g
Dose (out): 30,0g - 32,0g
Grind Setting: 2.5 (350 - 400 microns)
Brew Time: 22s
Target TDS: 11,5% - 11,8%
Coffee to Milk Ratio: 1:2
Steamed Milk Temp: 65°C - 68°C
Target Milk Intensity: 2,1% - 2.2%