La Senda Natural Anaerobic Geisha
Summary
A special natural anaerobic Geisha lot from Finca La Senda in Acatenango, Guatemala, run by Maria and her daughter Yancy. The coffee is grown on volcanic soil at high altitude, selectively picked, and fermented with Champagne Yeast in sealed tanks before patio drying with frequent turning, resulting in a very clean natural coffee. This lot has a slightly heavier profile with darker fruit notes like plums and red wine, complemented by sweet citrus in the finish.
Espresso
- Coffee in
- 18 g
- Coffee out
- 42 g
- Time
- 27 s
- Temperature
- 95°C
Grind: Espresso-fine
Rest the coffee for at least 21 days after roasting. Water: around 120 ppm TDS. Dial for the target yield in 25-30 seconds.
Filter
- Coffee in
- 16 g
- Water
- 260 g
- Time
- 2:45
- Temperature
- 93°C
Grind: Medium-fine, around 25 clicks
- 0:00Bloom: Pour 60 g and wait 40 seconds. (40 s)
- 0:40Second pour: Add 100 g. Aim for the drawdown to finish around 1:25.
- 1:25Final pour: Add the last 100 g when the bed is nearly dry. Pour from a medium height for a little agitation.
Rest the coffee for around 14 days after roasting. Water: soft and balanced, around 60-100 ppm TDS. Favour magnesium, balance with calcium and keep bicarbonate low. Brewer: conical (V60, Vector) or flat (Orea, Solo). Total brew time around 2:45.
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
- Region
- Acatenango
- Producer
- Finca La Senda
- Variety
- Geisha
- Notes
- Plum, Red Wine
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The roaster
Sipping a Rose Coffee means you're drinking beans roasted by a World Brewers Cup Champion. Founded in 2022 by Matt Winton, this Zurich, Switzerland-based speci…
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