Hacienda Copey Itadaki Geisha Washed Lot 177
Summary
A washed Geisha coffee from Hacienda Copey in Costa Rica's Tarrazú region, grown at 1,840-2,195 meters above sea level. Owned by Japan's Daito Giken, the farm has won the Costa Rica Cup of Excellence. The coffee offers notes of orange blossom, bergamot, pear, and white grapes with high sweetness and bright acidity.
Espresso
- Coffee in
- 18 g
- Coffee out
- 32 g
Filter
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 93°C
Grind: 600 to 700 µm
- 0:00Pour 40 ml in a circular manner and let the coffee bloom for 30-40 seconds. (30 s)
- 1:10Continuing in a circular manner, pour 70 ml more until 110 ml total, by 1 minute and 10 seconds.
- 2:00Still in circles, pour 70 ml more to make 180 ml total, within 2 minutes.
- 4.Pour the remaining water at the center until 225 ml total.
Pre-wet the paper filter before adding coffee. Adjust grind size if dripping falls outside the expected time.
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
- Hacienda Copey
- Altitude
- 1840 - 2195 m.a.s.l
- Variety
- Geisha
- Notes
- Grape, Pear, Bergamot, Orange
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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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