Colombia - Inmaculada Signature Geisha Lot 685
Colombia - Inmaculada Signature Geisha Lot 685
Colombia - Inmaculada Signature Geisha Lot 685
Colombia - Inmaculada Signature Geisha Lot 685
Colombia - Inmaculada Signature Geisha Lot 685
Colombia - Inmaculada Signature Geisha Lot 685

Colombia - Inmaculada Signature Geisha Lot 685

245.00 Sale Save

sparkling white wine, pear, jasmine, bergamot

Weight 200 grams
Roast Profile Filter Roast

Producer: Julian Holguin Ramos
Farm:
Inmaculada Coffee Farms
Location: Pichindé, Valle del Cauca
Variety: Geisha
Process: Natural
Altitude: 1,700 - 1,900 masl

Fermentation ▪▪▫▫▫
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Acidity ▪▪▪▫▫
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brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!