Geisha Limited Microlot

OriginColombia

ProcessExtended Fermentation, Washed

Summary

A limited microlot from producer Huver Castillo, a second-generation coffee farmer in Nariño, Colombia. This Geisha variety undergoes a washed long fermentation process, resulting in a distinctive cup with notes of butter popcorn, chamomile, white peach, brown sugar, and black tea. Created for the World of Coffee tradeshow in Brussels, limited to 500 individual bags.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Espresso

Coffee in: 19 g
Coffee out: 40 g
Time: 26 s
Temperature: 96°C

V60

Coffee in: 15 g
Water: 250 g
Time: 3:00
Temperature: 94°C

Grind: 30 clicks Comandante

0:00Bloom to 50g (30 s)
0:30Pour to 150g then agitate for 10 sec (30 s)
1:30Pour to 250g (30 s)

Chemex

Coffee in: 30 g
Water: 500 g
Time: 6:20
Temperature: 94°C

Grind: coarse

0:00Bloom 90g swirl for 5 sec (50 s)
0:55Pour up to 200g
2:20Pour up to 350g
3:40Pour to 500g

Batch brew

Coffee in: 22 g
Water: 400 g

Grind: medium-coarse

Rinse filter paper. Half cup setting. When grounds are wet, agitate with spoon.

AeroPress

Coffee in: 15 g
Water: 250 g
Time: 1:30
Temperature: 90°C

Grind: fine - medium

French press

Coffee in: 30 g
Water: 500 g
Time: 10:00
Temperature: 94°C

Grind: coarse

0:00Pour up to 500ml and wait 4 min (4:00)
2.Scoop off crust and discard
4:00Wait 6 min (10 min total time) (6:00)
4.Plunge and serve

Cold brew

Coffee in: 60 g
Water: 1000 g
Time: 12 h

Grind: course

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: Huver Castillo
Variety: Geisha
Notes: Butter, Peach, Chamomile, Brown Sugar, Black Tea

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