Geisha Espresso • X-Mas Edition • Jasmine, Strawberries, Cotton Candy

Straight 9 bar machine

For this Geisha, we recommend to pull your shots with a lower temperature of around 90°C to preserve its more delicate flowery nuances. For the same reason a coarser grind and longer ratio of 1:2,25 - 1:2,5 will give you a clean and more balanced result in the cup. Using an 18 gram basket, start with 19 grams in, 42-45 grams out. Shoot for a higher flow, faster extraction. It might not look as pretty but the taste will be worth it. Adjust from there to your personal preference.

Have a smaller basket? Use 16 grams in and 40 grams out.

Advanced profiling?

Try a Blooming Shot at 90°C within a 1:2 ratio, 19 grams in, 38 out. Reach a 3 bar, low temperature (70°C) pre-infusion pressure with a 4.5ml/sec flow rate, pause for a 10 second bloom, follow with a fast 16 seconds extraction.

Living in a town with harder water? Make sure to filter it down to under 80 ppm for best results when brewing coffee.

Variety: Geisha
Process: Natural
Producer: Finca Isabel
Microlots: Rosario & Naranjal
Elevation: 1750-1800 masl
Location: Loayza, Caranavi Province, Bolivia

Net weight: 250 grams whole beans
Roasted for: Espresso

Finca Isabel is located in the community of Loayza at an average elevation of 1750 masl, about one hour from Caranavi, Bolivia and is run by Fernando and Gabriela. Fernando comes from a local coffee producing family but studied agronomy at renowned Universities in Costa Rica and Honduras, after which he perfected his craft at Hacienda La Esmeralda in Panama where he met Gabriela, who is meticulously in charge of post harvest processing. The results are evident as they run their finca extremely quality focused and with some of the most innovative agroforestry techniques we have seen in Bolivia. The symbiosis between his coffee plants and its surroundings is eye opening and big birds can freely roam their microlots, even stealing some of the sweetest coffee cherries before harvest. This doesn’t bother them, as the biodiversity of the spot clearly helps the high quality of their coffees.

The beans that go into this espresso are both natural processed coffees, though come from two different microlots some few hundred meters apart. The first lot is the Rosario microlot, that is located on an open mountain ridge and thus exposed to the bright sun and the elements, we came to love the Geishas from this lot for the remarkably sweet strawberry notes that mix extremely well with the intense jasmine notes of the variety. The Naranjal lot on the other hand is the core lot of Finca Isabel in Loayza, usually bringing out brighter and more citrusy notes in the cup profile, such as oranges and tangerines, combined with jasmine and almonds. The sum of these two different terroirs, is what gives this unique espresso bean it’s amazingly complex cup, thus staying sweet and smooth and not overly acidic.

Sourcing directly at origin from small farmers, we are fully aware of the hard work that goes into the quality product we buy and the challenges their families face to earn their fragile livelihood. In this regard, coffee producing communities in Bolivia face additional challenges, due to the lack of infrastructure, financial support and difficult access to international freight routes. To fairly balance the relationship between roaster and producer we are price takers and as part of our long term commitment to a financially and environmentally sustainable coffee production in Bolivia, we factor these realities into the pricing.

For this 40 Kg batch of specialty grade coffee, Fernando and Gabriela received 44,05 USD/Kg.