La Marquesa
Summary
La Marquesa is a Geisha variety coffee from Finca La Marquesa farm in San Pedro de Vilcabamba, Loja, Ecuador, grown at 1500-1800 meters altitude. The coffee is processed using the anaerobic washed method, resulting in a complex flavor profile with notes of forest strawberries, stone fruit, lemongrass, and green tea. It has a cupping score of 88 and medium citric-malic acidity. The farm is run by second-generation producer Ximena León.
V60
- Coffee in
- 20 g
- Water
- 300 g
- Time
- 3:10
- Temperature
- 95°C
Grind: 720 micron (24 clicks per Comandante)
- 0:00pour 40 ml water
- 0:35pour 100 ml water
- 1:15pour 80 ml water
- 1:55pour 80 ml water
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
- Cupping score
- 88
- Producer
- Finca La Marquesa
- Altitude
- 1500 - 1800 m.a.s.l
- Variety
- Geisha
- Notes
- Green Tea, Lemongrass, Strawberry
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The roaster
Beansmith's is a Czech specialty coffee roastery (pražírna výběrové kávy) based in the Czech Republic. They focus on sourcing and roasting high-quality special…
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