Colombia - Geisha Red Honey - Cafe Granja Las Margaritas
Colombia - Geisha Red Honey - Cafe Granja Las Margaritas
Colombia - Geisha Red Honey - Cafe Granja Las Margaritas
Colombia - Geisha Red Honey - Cafe Granja Las Margaritas
Colombia - Geisha Red Honey - Cafe Granja Las Margaritas
Colombia - Geisha Red Honey - Cafe Granja Las Margaritas
Colombia - Geisha Red Honey - Cafe Granja Las Margaritas
Colombia - Geisha Red Honey - Cafe Granja Las Margaritas
Colombia - Geisha Red Honey - Cafe Granja Las Margaritas
Colombia - Geisha Red Honey - Cafe Granja Las Margaritas
Colombia - Geisha Red Honey - Cafe Granja Las Margaritas
Colombia - Geisha Red Honey - Cafe Granja Las Margaritas

Colombia - Geisha Red Honey - Cafe Granja Las Margaritas

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jasmine, mandarin orange, raw honey, peach, apricot

Weight 200 grams
Roast Profile Filter Roast

Producer: Cafe Granja La Esperanza
Farm: Las Margaritas
Location: Caicedonia, Valle del Cauca
Variety: Geisha
Process: Red Honey

Altitude: 1,570 - 1,850 masl

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Cafe Granja La Esperanza is known to be among the first to introduce the Geisha to Colombian soil. They are also well-regarded as a producer of higher end specialty coffees grown in eight distinct microclimates in the Colombian uplands. In command are brothers, Rigoberto and Luis Eduardo Herrera, who are continuing their family’s farming legacy into the third generation. Their coffees have increasingly been used in different categories of World and National Coffee Championships, with the competitors frequently ranking high.

They have five farms spread out in three mountain ranges at varying altitudes from 1,400 - 2,000 masl. This geisha is grown in Las Margaritas, the second highest farm after Cerro Azul.

It was in 2007 that Rigoberto had the chance to lease and manage La Carleida, a coffee farm in Boquete, Panama. After winning at the Best of Panama the next year, he decided to plant some of the geisha seeds in Colombia, and this marked a new chapter for Cafe Granja La Esperanza.

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!

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