Specialty Coffee Colombia Gesha Doña Martha | Limited Edition | Coffee Heroes
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| Taste & Body | Bright and velvety, very sweet |
| Aroma notes | Jasmine, Magnolia, orange blossoms |
Technical Details
The real price paid to the farmer at origin: the most transparent you can find.
A washed Geisha that is pure floral elegance: jasmine, magnolia, and orange blossoms in a crystal-clear, bright, and velvety cup. A competition lot from the Coffee Heroes series, produced by Nestor & Adrian Lasso in Colombian Huila.
The lot's story
Full Description
The Geisha variety
The Geisha variety has its roots in the Ethiopian town of Gesha. It is famous for exceptional aromatic characteristics: a complex and floral profile, with notes of jasmine, bergamot, and tropical fruit.
Geisha is considered a symbol of the highest quality specialty coffee, sought after by enthusiasts and connoisseurs for a unique and memorable cup experience.
Floral character
A harmonious and refined floral bouquet, evoking jasmine, rose, and lavender. Elegance in its purest form, for those seeking a sophisticated taste experience.
Origin and processing
Grown at 1750 m in the Huila area of Colombia, and produced by Nestor & Adrian Lasso. Washed processing, which enhances the cleanliness and aromatic finesse of the variety.
Nitrogen & vacuum sealing
Roast profile
- Light — great for V60/Aeropress, for those who want brighter acidity and lots of aromatics. Recommended for all pressure-free methods (filter, Aeropress and similar).
- Medium — great for espresso/Moka, for those who want a more intense flavour with a hint of bitterness. Recommended for espresso and Moka.
Grind
Shelf life
Espresso
- Fine grind
- Water at about 90–92°
- Single dose 8–9 g (double 15–17 g)
- Extraction around 25 seconds
Moka
- Filtered or bottled water (never tap)
- Medium-fine grind, don't tamp
- Medium heat; take it off the stove as soon as the flow turns pale
Filter V60 / Chemex
- Medium grind (medium-coarse for Chemex)
- About 15 g per 250 g of water, at 90–94°
- Bloom 30–40 s, total draw-down ~3 min
Aeropress
- Medium grind, water at 85–90°
- About 17 g per 200–220 g of water
- Bloom 30–40 s, total time 2–3 min
Other methods
