Andrés Martinez Semi-Washed Gesha
Andrés Martinez Semi-Washed Gesha
115g bag · Next shipment around Oct 31
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A beautifully floral Gesha, this semi-washed coffee will have a fair amount of funk that fades steadily as the coffee rests. You will get an intensely sweet and floral hibiscus and orange candy with your first sip, followed by a pleasant earl grey tea-like finish.
Notes on the semi-washed process taken from Unblended:
"This is a semi-washed coffee, meaning it is depulped without water and then fermented with water, allowing for the development of sweeter, fruitier notes while maintaining the balance and clarity of a washed coffee.
The cherries first undergo a 48-hour fermentation with beer yeast, enhancing oxidation and stabilizing the flavor. The process then continues in mucilage, with the pulp remaining attached for 24 hours, during which the beans are stirred every 3 to 4 hours to ensure even fermentation. Next, the beans enter a two-stage drying phase: the first seven days at a lower temperature, followed by an additional 2 to 3 weeks at a higher temperature until they reach 12% moisture."
Sold in 115g bags.
- Funk
- 2CleanFunky
- Intensity
- –DelicateBold
- Processing
- –ClassicAdvanced
- Importer
- Unblended
- We paid
- $13.24/lb after shipping for the green coffee, before roasting
Brew it
CETO Breezy
For coffees at 1.5 funk and above.
- Brewer
- V60 · Cafec Abaca filter
- Dose
- 13 g coffee : 200 g water
- Grind
- Medium-coarse · 700 µm · 23 clicks C40
- Water
- ⅓-strength Third Wave Water Classic (or 60 ppm GH + 30 ppm KH)
- Temp
- 87°C
- Bloom
- 40 g · 1 minute
- Pours
- 5 × 40 g, fast (~10 ml/s)
- Total time
- 2:45 (last pour before 2:00)
- Rest
- 6+ weeks off roast
- 0:00Bloom with 40 g and let it sit a full minute.
- 1:00Pour 40 g in tight circles, spout close to the bed. Take the kettle off the base.
- ~1:20–2:00Three more 40 g pours, each just before the bed is exposed.
- ~2:45Drawdown finishes. Serve warm or over ice; skip the flash chill.
Got a Switch? Pour the hot water in first so it cools toward 75°C, add the grounds, mix gently, steep 10 s, then open and continue from the second pour (hit 160 g after taring). The cold bloom tames fermenty notes. On a Deep27: 8 g : 120 g, 6 × 20 ml pours.
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