Santamaria Estate Geisha Natural Lot 11
Summary
A Geisha natural processed coffee from Santamaria Estate in Paso Ancho, Chiriqui, Panama, produced by Edwin Santamaria & Family. Grown at 1,950 masl. Flavour notes include apricot, mandarine, strawberry, and white peach. Suitable for both filter and espresso brewing.
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 microns
- 1.Pour 40 ml in a circular manner. Let the coffee bloom until 30-40 seconds.
- 1:10Pour 70 ml more until 110 ml by 1 minute and 10 seconds.
- 2:00Pour the next 70 ml to make 180 ml within 2 minutes.
- 4.For the last pour, focus at the center until 225 ml.
Pre-wet the paper filter on the dripper and dispose of the water in the server.
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
- Edwin Santamaria & Family
- Altitude
- 1950 m.a.s.l
- Variety
- Geisha
- Notes
- Apricot, Tangerine, Peach, Strawberry
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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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