Cuatro Caminos H2 Geisha Natural
Summary
Panama Geisha coffee from producer Andres Lopez at Cuatro Caminos (Horqueta 2 farm), grown at 1,780 masl in the Boquete Valley. The Geisha variety is processed using the natural method, offering tasting notes of tangerine, jasmine, white peach, and papaya.
Pour over
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 90°C
Grind: 700-800 microns
- 1.Pour 40 ml of water in a circular manner.
- 2.Let the coffee bloom until 30-40 seconds. (30 s)
- 3.Continue pouring in a circular manner, add 70 ml until reaching 110 ml, by 1 minute 10 seconds.
- 4.Still in circles, pour the next 70 ml to reach 180 ml within 2 minutes.
- 5.For the last pour, focus at the center until reaching 225 ml.
If the water drains slower than 3 minutes or faster than 2 minutes 30 seconds, adjust grind size.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Andres Lopez
- Altitude
- 1780 m.a.s.l
- Variety
- Geisha
- Notes
- Tangerine, Peach, Papaya, Jasmine
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The roaster
Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…
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