![[Rested/Ultralight/Sale] Gesha - Anaerobic Natural - Hacienda La Esmeralda, Mario Arriba 6ANC bag](https://cdn.shopify.com/s/files/1/0693/6887/3282/files/Raspberry_RedandPurpleFlorals_Gamaygrapes.jpg?v=1718256474&width=900)
Hydrangea Coffee Roasters · Minneapolis · United States
[Rested/Ultralight/Sale] Gesha - Anaerobic Natural - Hacienda La Esmeralda, Mario Arriba 6ANC
Tasting notes: floral aromatics
This Gesha presents a lifted, aromatic cup with fresh red and purple florals, fresh raspberry, and deep candied fruit notes that remind us of Gamay qualities. The anaerobic natural process adds a candied fruit aromatic layer, while the cup maintains enough clarity and structure t…
- Process
- Anaerobic, Natural
- Origin
- Panama
- Altitude
- 650 m
- Variety
- Geisha
- Price
- $40.80 (≈ ₹3,590) / 113 g
- Per 100 g
- $36.11 (≈ ₹3,178)
- Roasted in
- Minneapolis, United States
- Format
- Beans or ground
- Stock
- In stock
Estate: s Jaramillo Farm
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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