Brewing Gesha at Home

Espresso Recipe

This week, we’re sharing two Gesha coffees, a variety known for its clarity, florality, and delicate structure. One natural, one washed, the duo showcases the range and expression of this renowned coffee across processing methods.
On espresso, we recommend our naturally processed lot, Black Cedar, extracted to a slightly higher yield to express its complexity fully.

Recipe:

Coffee: Black Cedar

Equipment: Sage Bambino & Fellow Opus
Grind Size: Fine grind (Setting 2.75 on Fellow Opus)
Dose/Yield: 17.7/47g
Extraction Time: 27 seconds

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V60 Recipe

For filter, our washed Gesha, Calliandra, offers a clean, floral cup with bright clarity. This brings a lighter, more delicate expression in contrast to its naturally processed counterpart.

Recipe:

Coffee: Calliandra

Equipment: V60 Bundle
Grind Size: Coarse (Setting 7 on Fellow Opus)
Temperature: 92°
Dose/Yield: 16.5/240g
Brew Time: 03.20

Step 1: Start with a 40g bloom
Step 2: At 0.30, pour to 100g
Step 3: At 1.00, pour to 170g
Step 4: At 1.30, pour to 240g
Step 5: Enjoy

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