Finca La Dinastia, Colombia - Geisha, Natural

Tasting notes: Melon, Strawberry, Citrus
Varietal: Panama Geisha & Pink Bourbon
Process: Natural

This Geisha, Pink Bourbon grows naturally in a microlot called “Panamá", named from the origin of the Geisha seed varietal directly from Panamá. P lanted was one line of Geishas, one of Pink Bourbon, one Geisha, one of Pink Bourbon,.

It can be challenging to roast two kinds of beans, but we take care not to over roast the Geisha or under roast the Pink Bourbon in hopes to ensure one of the most complex cups, unifying terroir, variety and process.
Floral, fruity, juicy, bright, elegant and simply pretty !

V60 Recipe:

This recipe is a great starting point for brewing all of our coffees.

Ratio: 15g coffee to 250g water

Water temperature: 96C
Brew time: approx 2m 30s

Method:
1. Pour 50g water and allow coffee to bloom. 30 seconds.
2. Pour the remaining amount of water in stages:
• 50 grams at a time
• Wait between pours until the water has disappeared just below the surface of coffee grounds.
3. Stop your final pour when you get to your intended yield amount (in this case 250g).

Extra for experts: Try to pour exactly 50g of water in about 10 seconds each time.