This Guatemalan Gesha stands out for its juicy and sweet profile, with top notes of nectarine, Tangerine and honey. As the cup evolves, nuances of cocoa powder, peach and pineapple appear, complemented by a subtle floral background. A refined and luminous expression of Jalapa.
Finca Concepción, located in the mountains of Mataquescuintla, Jalapa, dates back to 1890. It was originally a cattle ranch with some coffee, but the family's vision changed when it was acquired by Vanessa Braun Valle's ancestors over a hundred years ago. Since then, the farm has been transformed into an exemplary coffee operation. Today, they have been growing Gesha since 2019, along with a few parcels of original Bourbon.
Agronomic management is careful and sustainable: they prune in April, fertilize three times a year, and apply foliar treatments four to six times per cycle. The farm avoids the use of herbicides and manages shade according to the annual climate. They also reuse water during pulping to reduce environmental impact.
Process
This Gesha was harvested by hand at optimum ripeness. It was pulped and fermented for 36 hours, followed by a Washed with clean water and additional soaking. Drying was carried out over 15 days on cement patios, with 18 cm thick layers removed regularly to ensure even drying. This process highlights the natural complexity of the variety and reinforces its aromatic profile.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: OREA V4 Classic bottom
Mill: Fellow Ode to number 7
Recommended mineral water: Lanjarón
We used 19 grams of coffee for 270 grams of water at a temperature of 94º.
We add the water in 3 pours. First pour 70 grams, wait 30 seconds, make a second pour to reach 180 grams before the first minute and then at 1:15 pour the rest of the water to reach 270 grams.
The total infusion time should be 2:15 minutes, obtaining with this recipe a TDS of 1.35% and an extraction percentage of 20.66%.
