Colombia Peach Geisha Los Patios
Summary
A Geisha coffee from small producers in La Plata, Huila, Colombia, processed at the Los Patios station. The cherries undergo a 12-hour aerobic fermentation, then are depulped and co-fermented with peach concentrate for two days, followed by 12-16 days of drying. The cup offers notes of peach yogurt, candied mandarin, and elderflower, with a creamy, perfumed, and vibrant profile.
Espresso
- Coffee in
- 18 g
- Coffee out
- 40 g
- Time
- 25 s
- Temperature
- 93°C
Target EY 20-22%
French press
- Coffee in
- 18 g
- Coffee out
- 265 g
- Water
- 300 g
- Time
- 4:00
- Temperature
- 95°C
Grind: 700-900 microns
Set up your grinder- 0:00Pour around 80 grams of water over the coffee in circular moves, wetting all the coffee to start blooming. (15 s)
- 0:40Pour the rest of the hot water in a circular move, keeping all coffee particles immersed. Finish extraction at minute 4. (3:20)
Target EY 18-20%. Grind finer than regular French press; use Espro Press for best results.
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
- Cupping score
- 89
- Producer
- The Coffee Quest
- Altitude
- 1600 - 1900 m.a.s.l
- Variety
- Geisha
- Notes
- Peach, Candied Orange, Elderflower
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The roaster
DropShot Coffee Roasters is a specialty coffee brand with a name that hints at precision and purpose. Beyond the name and the promise of carefully roasted bean…
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