Bolivia Las Alasitas Geisha Washed Experimental
July 19 2023
·
July 19 2023
·
vol.32
Bolivia Las Alasitas Geisha Washed Experimental
[ 1 ] Coffee
Country: BoliviaFarmer: Los Rodoriguez Family
Farm: Las Alasitas
Variety: Panama Geisha
Process: Washed Experimental
Region: Bolinda, Caranavi
[ 2 ] Notes
Roast degree: LightFlavor notes: Orange Blossom - Jasmine - Peach
Acidity●●●●●
Body●●●●○
Sweetness●●●●●
Balance●●●●●
[ 3 ] Story
This Geisha experimental lot comes from Las Alasitas, a small farm owned by Los Rodoriguez Family.
Las Alasitas was planted in 2014 and is 20.6 hectare in size. The farm sits about 1,642 masl surrounded by lush, steep mountain valley.
For this special lot, the cherries were picked when it's fully ripe, almost purple in color to ensure the sweetest cup.
The cherries were then depulped and fermented in their custom made stainless-steel tank in a control environment.
After 75 hours in the tank, the coffee was washed with fresh water and dried on african beds for two weeks.
[ 4 ] Brewing
Grind Particle Size Guide
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press
Coffee to Water Ratio
55-60g of coffee: 1L of water
-Aeropress
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 95C / Inverted method. Steep 2min and quick stir and push
-Clever Dripper
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 95C / Steep 2min and drain
-Plunger / French Press
Grind size - Table Salt like (finer than above) / Coffee 60g: Water 1000g / Water temp 93C / Steep 5min, gently push down the crust with a spoon, plunge it gently
-V60/Kalita
Grind size - Coarse ground pepper-like/ Coffee 15g: Water 250g / Water temp 92C / Total brew time 2:00-2:30. Pour water in 4 phases, keep the water level above the coffee bed.
Trouble Shooting
If the coffee tastes:
- Too weak and dry finish ➞ Grind Finer
- Too strong and sour ➞ Grind coarser
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