Guatemala — Santa Irene Geisha
Summary
A natural processed Geisha from Santa Irene farm in Cobán, central Guatemala, produced by Carlos Estrada. Grown at 1740 masl in a temperate maritime climate with consistent mist and rainfall (chipi-chipi). The coffee offers tasting notes of pomegranate, jasmine, and tea-like qualities. Part of Assembly Coffee's 10-Year Series, sourced through a partnership with Coffee Bird. Recommended for pour over brewing methods.
Pour over
Ratio 1:17- Coffee in
- 15 g
- Water
- 255 g
- Time
- 2:25
- Temperature
- 96°C
- 1.Bloom with 50g of water (30 s)
- 2.After bloom, pour to 150g
- 3.Pause until the waterline hits the coffee bed
- 4.Repeat three more times to 250g, pouring quickly and carefully in a circular motion
Pour slowly during the bloom to extract maximum flavour.
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
- Filter
- Decaffeinated
- No
- Producer
- Carlos Estrada
- Altitude
- 1740 m.a.s.l
- Variety
- Geisha
- Notes
- Pomegranate, Lime, Jasmine, Tea
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The roaster
Assembly is an independent London roaster, based in Brixton since 2015 and a certified B Corp. Their whole angle is 'elevated brewing' — coffees are organised…
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