Bolivia Las Alasitas Gesha Natural Lactic

Bolivia Las Alasitas Gesha Natural Lactic

vol.23

Bolivia Las Alasitas Gesha Natural Lactic

[ 1 ] Coffee

Country: Bolivia
Farmer: Pedro Rodriguez 
Farm: Las Alasitas
Variety: Panama Gesha
Process: Natural Lactic
Region: Bolinda, Caranavi

 

[ 2 ] Notes

Roast degree: Light
Flavor notes: Jasmine - White Peach - Black Tea
Acidity ●●●●○
Body ●●●●●
Sweetness ●●●●●
Balance ●●●●●


[ 3 ] Story 

Las Alasitas

The farm, Las Alasitas sits at about 1,642 masl with an incredible view over Rodoriguez farms and the mountains beyond.  

The high elevation and stable mild temperature help to ensure a slow maturation of the cherry, which promotes a higher concentration of sugars in the fruit. This unique climate condition makes it a perfect place to grow quality variety like Gesha. 

Natural Lactic

The Gesha cherries are handpicked by trained pickers when they are at their ripest stage (Almost purple)

Pedro is always innovating and trialing different processing techniques and in this case the coffee was processed with a strong influence from the wine industry. After being picked and weighed, the coffee cherries were carefully washed and then fermented with their husk (or ‘cascara’) under controlled temperature and pH conditions in the family’s brand new custom-built stainless steel tanks for 10 hours.

This process allows for the development of lactic acid, resulting in a silky mouthfeel and creamy character in the flavour profile. The Rodríguez family calls coffees processed this way ‘choco naturals.’ 

The coffee was then gently washed and laid out to carefully dry on raised African beds, and turned every hour for a total of 175 hours until it reached 11.5% humidity.

 

[ 4 ] Brewing

Grind Particle Size Guide
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 93C / Inverted method. Steep 2min and quick stir and push

-Clever Dripper
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 93C / 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 91C / 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
But keep the coffee to water ratio always the same.

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