Five Senses Coffee · Perth · Australia
Campo Hermoso, Gesha
Tasting notes: cherry
An innovative partnership between post-harvest masterminds Camilo Merizalde & Edwin Noreña has produced an unforgettable taste experience. Camilo started the Santuario Project with the vision of improving quality and profitability while also leveraging biodiversity to create some…
- Process
- Co-fermented / infused, Carbonic maceration
- Variety
- Geisha
- Price
- A$39 (≈ ₹2,262) / 250 g
- Per 100 g
- A$14 (≈ ₹812)
- Roasted in
- Perth, Australia
- Format
- Beans or ground
- Stock
- In stock
How to brew it: V60
1Zpresso K-Ultra 0.8.1 · 15 g coffee · 250 ml water · 92 °C · 2:30–3:30
- Rinse the filter; discard the water. Add 15 g coffee, tare, start a timer.
- 0:00 — bloom with 45 g water. Swirl.
- 0:40 — pour in slow circles to 150 g.
- 1:15 — pour to 250 g. Swirl once to flatten the bed.
- Drawdown should finish by 2:30–3:30. Sour: finer. Bitter: coarser.
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