Colombia Luis Anibal Maragesha Natural

Colombia Luis Anibal tasting coffee cherry

vol.19

Colombia Luis Anibal Maragesha Natural

[ 1 ] Coffee

Country: Colombia
Farmer: Luis Anibal Calderon 
Farm: Finca Villa Betuila
Variety: Maragesha
Process: Natural EF2
Region: Acevedo, Huila

[ 2 ] Notes

Roast degree: Light
Flavor notes: Pineapple - Hibiscus - Yellow Nectarine
Acidity●●●●●
Body ●●●●●
Sweetness ●●●●●
Balance ●●●●○


[ 3 ] Story 

Maragesha

It is not an ordinary Gesha, it's Maragesha. 

This variety is natural cross between the Gesha and Maragogype varieties that discovered at Luis Anibal’s farm, Finca Villa Betulia.

In 2017, he noticed a few trees producing were producing different cherries to any other coffee trees in his farm. So he separated all the cherries and started cultivating this unknown variety.

Today, Luis Anibal managed to expand his production of Maragesha to 900 trees in just 4 years, by planting all the cherries produced by the first 3 trees that mutated. 

This is the very first crop of Maragesha produced by Lunis Anibal that is available in the market.

BRUT Coffee is honoured to showcase his first ever Maragesha to you.

 

[ 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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