Abu Gesha Washed 15G

 

The Abu Gesha Natural 15G by José Luttrell from Panama. The coffee is hand collected in the optimum maturation point and then hand-selected. Then we apply a double phase anaerobic process where the coffee cherries are pulped and “dry fermented” for up to 120 hours before being fully hand-washed with clean mountain water. Once the coffee has been fully washed, it is dried on raised beds for approximately 15 days.

We experience amazing flavors of orange, kiwi, bergamot, and lime.

BREW GUIDE:

  • April Brewer
  • Dose: 20 grams
  • Yield: 300 ml
  • Target Brewing time: 2:30 to 2:50
  • Water Temperature: 95c
  • Water PPM: 100 PPM
  • Grind Size:
    26 clicks using a Commandante for Natural Processed Geshas
    28 clicks for Washed Processed Gesha
  • Best to Brew: 20 Days After Roast Date
  • Target TDS: 1.45 to 1.5
  • Recommended Paper Filter: Kalita 185 Filter or April Brewer Filter

 

 STEP-BY-STEP:

  1. Tare your scale, start your timer and pour 50ml in circular motion by evenly saturating the coffee grounds as fast as you can within 10 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 dripper.
  2. After 30 seconds, pour 150ml of water by starting with a center pour and then 4 cycles of center circle pour gravitating the side of the coffee bed with another 6 cycles of circle pour. A total of 12 revolutions or cycles is recommended at this part by pouring 150ml within 25 seconds with a flow rate of 6ml / per second or 13ml per cycle. This part helps increase the intensity of the sweetness by evenly extracting the aromatic compounds of the coffee with more volume of water especially for the washed processed geisha.
  3. After 1:15, pour 100ml of water starting from the sides for a quick ‘clean-up’ to bring back the grinds to the coffee bed and then 5 cycles of circle pour gravitating towards the center of the coffee bed then end with a straight center pour. A total of 100ml is poured within 15 seconds with a flow rate of 7ml / per second. The aggressive flow rate at the later part of the brew causes the agitation of the coffee bed and this helps increase the flavor intensity of the coffee.
  4. After observing that the coffee bed has dried up, separate the dripper and the server and then pause your timer to review if the total brewing time is within the range of the recipe of 2:30 to 2:50. Adjust the grind size to fit your preferred result, grind finer if you want to achieve more balance result with heavier mouthfeel and coarser if you prefer a brighter result.
  5. Enjoy your brew and enjoy the process.

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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