Colombia - Natalia Lezama Ramirez - Gesha - Natural

DECADENT AND JAMMY WITH NOTES OF BLACK CHERRY, ROSE, AND FUDGE

$27.00

Sale Sold out

Shipping calculated at checkout.

Size 8oz // 227g

Low stock: 8 left

Quantity

Roast level: Light
Processing method: Natural
Region: Acevado, Huila
Farm: Finca Alta Gracia
Altitude: 1600 MASL
Varietal: Gesha

I first met this coffee during a trip to Colombia with Cafe Imports. This lot showcases the unique flavor profile of Gesha, but adds a layer of decadence and candied fruit. It stands out as a completely unique expression of this rare varietal.

During my trip to Colombia, Natalia and her husband Lisandro facilitated cuppings at Genesis Coffee Sourcing’s lab and hosted our group at their home for a coffee break where they brewed us their coffee. We sat bordering the Amazon Rainforest at the top of a valley while their kids ran around playing and partaking in sips of leftover coffee. It was short and sweet, but hospitality in the purest form.

Gesha is one of those varieties in the world of coffee that make ears perk up. Immediately, I think of a tea-like cup with intense floral characteristics, like a bouquet of flowers. The plant offers low yield and grows at high elevation, leading to very limited quantities that make this variety rare and unique.

This coffee is extremely limited.

Check out the photo blog from our trip to Colombia!

About the producer:

Natalia produces coffee on her 1.5-hectare farm in Acevado, Huila. She is also president of Flor de Café Women’s Association, a group that highlights the work of women in the production of specialty coffee. The association lives by the motto, “Like coffee’s bloom, women too deserve to truly thrive.”

Brewing ratios for drip and cold brew

Brewing ratios are the base for coffee brewing recipes. It's a way to make sure coffee brews to the strength we enjoy it!

For example, 1:15 would mean one gram of coffee to 15 grams of water and would make for a heavier cup of coffee. Increasing this to 1:20 would mean a more tea like brew.

Adjust these ratios to taste on any coffee, but we have a

Pour over, drip brews, and other paper filter methods

1 : 17 for our light and light-medium roasts
1 : 18 for our medium and medium-dark roast levels
Grind size fine-medium - or - similar to beach sand

Cold Brew Concentrate

1 : 4.6
Grind size as coarse as your grinder goes
A french press recipe with ratio above would be 170g coffee to 793g water.
Steep in cold water in fridge for 12-14 hours
Cut 50/50 with water or to taste for diluted brew.

How long should I wait after the roast date to use?

Coffee is off gassing from the time it is roasted. Brewing coffee that is too fresh is difficult to extract because CO2 will repel water and make it hard to extract what makes coffee tastes great!

Paper filter or full immersion brew method (ie. pour over, brew pot, french press)

At least 3 days.

When you go to pour hot water over your coffee grounds you see the coffee 'bloom' or bubble up. Depending on your brew method, this can be a way to open the coffee up for continued brewing.

Espresso

At least 5-7 days.

Espresso is a highly concentrated and pressurized brewing method. CO2 has nowhere to go so it's best to let the coffee release this naturally past the roast date.