720 Geisha - Finca El Paraiso - Natural

Taste notes – Spiced Apple, Wine, Raisins, Dark Chocolate

Grower - Diego Samuel Bermudez (Finca El Paraiso)

Variety - Geisha

Region –  Cauca Colombia

Process – Natural 720 Hour Fermentation

Roast Level - Light

Description - Geisha coffee varieties grown in the Cauca region are famous for their delicate, citrusy, aromatic, and fruity flavor, resembling wine when fermented as cherries. This exceptional taste is due to the specific climate, altitude, soil, and ample rainfall in the area, which all contribute to its high quality.

The process begins with selecting ripe coffee cherries that resemble overripe grapes. These cherries, having longer contact with the coffee seeds, absorb fruity flavors from the pulp. Then, the cherries are fermented in a tank with cold water and lactobacillus for 720 hours.

200g

Available in 1LB (454g) whole bean 

Recommend Brewing Methods: 

1. Pour Over (e.g., V60 or Kalita Wave)

• Why: This method enhances clarity and highlights the intricate flavor notes, such as spiced apple, wine, and chocolate.
• Brew Tips: Use a water temperature of 92–94°C (197–201°F) and a coffee-to-water ratio of 1:15 or 1:16. Aim for a total brew time of 3–3.5 minutes. Use medium-fine grind settings to control extraction.

2. AeroPress

• Why: Produces a slightly richer cup with more pronounced body, ideal for accentuating the coffee’s chocolatey and raisin-like sweetness.
• Brew Tips: Try the inverted method with a 1:16 ratio. Steep for 1–1.5 minutes before pressing, using a medium grind. Adjust pressure to control intensity.

3. Espresso

• Why: As espresso, the coffee’s natural sweetness and wine-like acidity are concentrated, delivering a bold and vibrant cup.
• Brew Tips: Use a brew ratio of 1:2 (e.g., 18g in, 36g out) and aim for a 25–30 second extraction. Dial in to balance acidity and sweetness.

4. Cold Brew

• Why: Accentuates the coffee’s fruity and wine-like notes while creating a smooth, low-acidity experience.
• Brew Tips: Steep coarsely ground coffee in cold water at a 1:8 ratio for 18–24 hours in the fridge. Filter and serve over ice.

General Tips:

• Grind Size: Adjust based on method—finer for espresso, medium for pour-over, and coarse for cold brew.
• Water Quality: Use filtered water to prevent interference with delicate flavors.
• Freshness: Brew the coffee within 3-4 weeks of roasting for optimal flavor.