Gesha Rose Garden
Gesha Rose Garden
Regular price
$27.00 USD
Regular price
Sale price
$27.00 USD
Taxes included.
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115g bag · Next shipment around Oct 31
Quantity
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Sourced from Forest and grown in Ibagué Colombia by Milton Monroy at San Pedro, this coffee will please you with complex florals, apricot, and plum in the cup. Clean for an anaerobic natural, with some pleasant funk which will become more pronounced as the coffee rests.
Sold in 115g bags and 20g centrifuge tubes.
- Funk
- 2CleanFunky
- Intensity
- –DelicateBold
- Processing
- –ClassicAdvanced
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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