#1 Champion Coffee Costa Rica

This was World Barista Champion coffee I used in Melbourne 2022, from Alejo

Castro. in 2020, it was placed in the final as the 4th best coffee in Costa Rica,  in the prestigious Cup of Excellence programme.

Last year we decided to process the cherry using an anaerobe fermentation, instead of honey as we have done in the previous years.

The Anerobe method usually leaves a powerfull destict acidity, which is nice when you take one sip. But sometimes too overwhelming. We like it more balanced with a greater mouthfeel, which I think we managed with this method.

The mouth feel has a high intensity sweetness, medium body & medium acidity. 

Gesha i known for its citric/acid flavour. And in this case I will recommend to extract your espresso with a shorter time with a coarse setting.

It appears very thin at the end of extraction but thats quite normal. And often these acid coffees are roasted to highlight acidity, almost as drip coffee. However, sweetness has to be present as well, so the roasting curve is adjusted during the roasting process. 

As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew.

Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom).

I recommend the first drop to appear approx. at 6-7 sec. In that way your espressoshot will brew as long a 19-21 sec.

If it appears before 6 sec. I will recommend to grind finer and vise versa if the first drop appears too late/after 8-9 sec or more.
This extraction will give you an espresso with higher acidity. I can also recommend to extract with a higher taget mass as 40-42g liquid in order to it more obtain a medium acidity.