Anerobe Geisha, Cup of Excellence #4
The aroma is sweet and intense with flavors of honey, blueberries, jasmine and bergamot.
The Jasmin garden....
This was my winning variety at brewers cup 2018, from Alejo Castro. And now ended in the finals as the 4th best coffee in Costa Rica, in the prestigious Cup of Excellence.
Last year we decided to make it anaerobe instead of honey processed.
The coffee was left in a sealed tank for 24hours and dried on african beds afterwards.
This process enhanced the mouth feel which reminds me of blueberries/blueberry muffin - still with a remaining character of Jasmine and bergamotte.
However, as this coffee is grown in Costa Rica the cherry reveals an intense taste of papaya and melon also. And due to its drying method the coffee gets a very unique and pleasant velvety mouthfeel without being too acid.
The Anerobe method when processing coffee usually gives a higher acidity. We have tried with this process to make this coffee more distinct with an exceptional balance with a great mouthfeel.
|Variety||100 % Arabica Geisha|
|Land/Region||Costa Rica/West Valley|
|Farmer||Alejo Castro/Volcan Azul|
|Roast Master, Quality cupper & Barista||Søren Stiller Markussen|
|Dosering||19,5 g dobb shot|
|Vægt i væske||38 g.|
|Ekstraktion rate||19,5/38= 0,51%|
The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.
This coffee is ideal to brew on Siphon, Chemex, Hario, Stagg fellow and December dripper Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.
Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".
Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.
Building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.
Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Vise versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on brew guides