Geisha Washed • Filter • Jasmine, Mandarine, Apricot

For more advanced brewers, brewing more complex and delicate coffees with higher acidity, we recommend to invest in a dripper such as the Cafec Flower or Hario V60. Our to-go recipe for this is a mix of osmotic flow and Tetsu Kasuya’s 4:6 method. Here it goes:

1) Heat up your brew water (below 70 ppm) to 92-93°C in a gooseneck kettle such as Fellow’s Stagg EKG

2) Fold the paper filter, rinse it thoroughly within the dripper and serving vessel and discard the water

3) Grind 13 grams of your freshly roasted specialty coffee beans medium coarse, fill them in your dripper, set your brewing device on your scale and start the timer

4) Pour 40 grams of water in a slow circular motion within the first 30 seconds to cover all the grounds and allow for blooming

5) At 30 seconds, slowly pour 70 grams of water in little circles (2CHF coin sized) at the center of your dripper allowing for the CO2 to escape and bubble

6) At 1 minute, pour another 30 grams as a center pour

7) At 1:30 minutes, pour another 30 grams with a center pour

8) At 2 minutes pour a last 30 grams pour like at point 7 to reach a total of 200grams of water poured

9) Allow the extraction to finish between 3:00 and 3:15 minutes and enjoy your cup!

Variety: Geisha

Process: Washed

Producer: Finca Isabel

Microlot: Naranjal

Elevation: 1750 masl

Location: Loayza, Caranavi Province, Bolivia

Net weight: 125 or 250 grams whole beans

Roasted for: Filter

All the Geisha trees at Finca Isabel share their genetics with the ones rediscovered in Panama by world renowned Hacienda La Esmeralda and are therefore very pure. The special mix of genetics, sustainable agriculture and love for details, earned them immediately 1st place at the national auction in 2018 with their absolute first harvest. Since then, they have become the first address in Bolivia regarding Geishas and we proudly support them in their quest for highest possible quality. This specific batch, hand picked on their central Naranjal lot, has undergone a traditional washed post-harvest process.

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.

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 20Kg batch of specialty grade coffee, Fernando and Gabriela received 30,84 USD/Kg.