This week’s coffee is a honey-processed Gesha from Finca La Negrita in Colombia.
I paid $35 for 100 grams, which works out to only $9.80 a cup (beans only). I forgot to get a picture of the roast date, but it was a March 11 roast. This means that the coffee has been resting for about two weeks, which could be a perfect amount of time.
Blendin Coffee Club has the bad habit of scrubbing the web page for these coffees after they sell out. They should stop doing that and keep them up there permanently.
These are the tiniest coffee beans I’ve ever seen … Tiny and hard and give lots of chaff.
Do you even sift, bro? It’s extremely important that you sift out your fines when making pour over. The fines will muddy everything up and ruin your beautiful cup of coffee. Set them aside!
Comandante C40 notes:
27 Clix: 1100 microns: 16.0 grams, 800 microns: 6.2 grams, sub-800 microns: 5.2 grams.
24 Clix: 1100 microns: 12.8 grams, 800 microns: 7.9 grams, sub-800 microns: 6.8 grams.
21 Clix: 1100 microns: 8.6 grams, 800 microns: 9.6 grams, sub-800 microns: 10.0 grams.
20 grams of perfectly consistent grind after sifting. The usual recipe, 15:1 … 200-degree Fahrenheit water, 50 ml and 30 seconds to bloom, second pour of 150 ml, final pour to 300 ml total. Of course I use a hand-blown Chemex because it costs three times as much, which means it’s three times as good. It’s also important that you pronounce Chemex, “sha-may.”
Bloom pour of 50 ml.
Second pour of 100 ml to 150 ml total.
Final pour of 150 ml to 300 ml. Lovely color. Drained to drip at the three minute 30 second mark.
Hmm, this was a different Gesha, I’m not sure I was super thrilled. This was less tea-like and more coffee-like upfront … it was juicy for sure, but I think once you’ve had Panamanian Geshas you can’t really drink “lesser” Geshas. I’ll try it again tomorrow and try to give some better thoughts.
Earlier: