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HomeCoffeesCOLOMBIAN EL PLACER MARA GESHA COFFEE
Eje Cafetero · Colombia

COLOMBIAN EL PLACER MARA GESHA COFFEE

Washed Gesha, grown at 1590 to 1744 masl

Roasted by Raw Coffee Company

Available now· checked 31 Jul
FarmRoaster-stated
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Details

RoasteryRaw Coffee Company· دبي, United Arab Emirates
FarmEl Placer farm, Eje Cafetero, Colombia✓
ProducerSebastián Ramírez
ProcessWashedexpertly processed with the help of Q Graders and Q Processing professionals✓
Harvest—
Altitude1590 to 1744 masl✓
ClimateTemperate oceanic
VarietiesGesha✓
Roast—
Tasting notesblackberry, concord grape, hibiscus✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • blackberry
    Fruity › Berry › Blackberry
  • concord grape
    Fruity › Grape
  • hibiscus
    Floral › Hibiscus

Supply Chain

  1. Farm

    El Placer farm, Eje Cafetero, Colombia

    Grown by Sebastián Ramírez

  2. Roastery

    Raw Coffee Company

  3. Coffee· viewing

    COLOMBIAN EL PLACER MARA GESHA COFFEE

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarColombia Cafe Granja GeshaBag of Filter CoffeeRed Natural - Balck CoffeeColombia - Cafe Granja La Esparensa Santurban Moorland 45gColombia El PlacerColumbian Supremo CoffeeMore from this producerSebastián Ramírez38More from this farmEl Placer farm1 moreSame variety, exploredGesha2495Similar flavour profileblackberry, concord grape, hibiscus1059Same processWashed13025From the same originColombia6009More from this roasterRaw Coffee Company31 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessWashedAltitude1590 to 1744 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability