Abu Gesha Natural 6N

 

Abu Gesha Natural 6N is a natural processed gesha but at the same time it tastes very clean and very vibrant. From Jose Luttrell of Abu Coffee Panama.

When the coffee is hot, you get that nice flavors of lychee. It has brightness similar to an amaretto sour where its sparkling and it has nice tropical fruit acidity. It has white grapes, similar to drinking white wine, and pineapple.

One of the natural geshas in our Abu Coffee Panama: José Luttrell Box.

 

BREW GUIDE:

  • Dose: 15 grams
  • Yield: 240 ml
  • Target Brewing time: 2:20 to 2:40 
  • Water Temperature: 94 C 
  • Water PPM: 100 PPM
  • Grind Size: 22 clicks using a Comandante
  • Best to Brew: 20 Days After Roast Date
  • Target TDS: 1.4 to 1.45
  • Recommended Paper Filter: CAFEC Light Roast or Abaca Filter

 

 STEP-BY-STEP:

  1. Place V60 on top of your server and place paper filter correctly fitted to your V60. Rinse the paper filter with hot water and then remove hot water from the server. 
  2. Add coffee grounds and give it a slight tap to have an even coffee bed. 
  3. Tare your scale, start your timer and pour 40ml in circular motion by evenly saturating the coffee grounds as fast as you can within 6 seconds. Make sure that you pour water close to the coffee bed with a more agitated flow rate to evenly saturate and to avoid craters that are usually caused by pouring far from the V60.
  4. After 25 seconds, pour another 100ml starting with a center circle pour for 3 revolutions and then slowly gravitate towards pouring from the side by doing a quick ‘clean up’ to bring the grinds that are stuck in the filter wall back to the coffee bed and then end with a circle pour for 2 cycles by pouring it from the side part of the brew but still within the coffee bed. A total of 8 revolutions or cycles is recommended at this part by pouring 100ml within 15 seconds with a flow rate of 6.6ml / per second or 12ml per cycle. 
  5. Allow the coffee bed to dry up a little bit by letting the water extract through the coffee but don’t let is completely dry up. 
  6. After observing that the coffee bed is almost dried up (this usually happens after 1:00 to 1:10), you pour your last 100ml by starting with 2 cycles of center circle pours gravitating towards the sides of the filter wall for a quick ‘clean up’ bringing back the grinds to the coffee bed and then an additional 3 cycles from the side of the coffee bed and then a straight center pour until you reach 240ml. A total of 8 cycles is recommended by pouring the last 100ml within 20 seconds with a flow rate of 5ml / per second. 

 

Always remember, the best coffee is the coffee that suits you. Cheers and keep brewing!

Read more about Abu Coffee Panama in our blog.

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Brew Better explores the world through coffee and tells the story that accompanies each sip. We’ll also be sharing tips, tricks, and our notes - so your cups are always brewed at their best.


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