Colombian Geisha

Lavado (Washed)

Tolima | 1820m.a.s.l

Medium

It features delicate, floral flavors with notes of jasmine, bergamot, citrus, and tropical fruits, offering bright acidity and a tea-like body.

Whole Beans

250 Grams

French Press

1. Beans – Use freshly roasted Colombian Gesha, preferably roasted light-medium to preserve floral and tea-like notes.

2. Grind size – Coarse grind, similar to sea salt, to avoid bitterness and sediment.

3. Ratio – 1:10 (e.g., 10g of water per 1g of coffee).

4. Water temperature – 92–94 °C (198–201 °F) for gentle extraction without burning the delicate notes.

5. Pre-infusion (bloom) – Add just enough water to wet all grounds (about double the coffee weight), wait 30 seconds to release CO₂ and enhance aromatics.

6. Pouring – Slowly pour the remaining hot water in a circular motion, ensuring all grounds are submerged.

7. Steeping – Let it brew for 4 minutes undisturbed for balanced sweetness and clarity.

8. Breaking the crust – At 4 min, stir gently to break the floating grounds layer, then skim off foam and floating particles for a cleaner cup.

9. Plunge – Slowly press the plunger down over 10–15 seconds to avoid agitation and over-extraction.

10. Serve immediately – Gesha’s floral and citrus notes fade quickly, so pour and enjoy while warm.