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HomeCoffeesEl Diviso Geisha Kolumbien Filter
Quindio · Colombia

El Diviso Geisha Kolumbien Filter

Washed Gesha, grown at 1750 masl

Roasted by 19grams

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Cupping score

89/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

Roastery19grams· Berlin, Germany
FarmEl Diviso, Quindio, Colombia?
ProducerNestor Lasso
ProcessWashed✓
Harvest2024✓
Altitude1750 masl✓
VarietiesGesha≈
Roast—
Tasting notesmelon, peach, honey✓

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

Flavor Profile

3NOTES
  • melon
    Fruity
  • peach
    Fruity › Peach
  • honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Farm

    El Diviso, Quindio, Colombia

    Grown by Nestor Lasso

  2. Harvest

    2024

    stated by the roaster, no harvest year to match on

  3. Roastery

    19grams

  4. Coffee· viewing

    El Diviso Geisha Kolumbien Filter

Keep exploring the atlas

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

Tastes similarEl Diviso Sidra Kolumbien FilterLa Toma Kolumbien FilterEl Ocaso Geisha Kolumbien FilterLa Terraza Honey Geisha - Kolumbien FilterLa Esperanza Geisha Kolumbien FilterRockstar El Rincon Geisha Kolumbien FilterMore from this producerNestor Lasso17Same variety, exploredGesha2495Similar flavour profilemelon, peach, honey2352Same processWashed13025From the same originColombia6009More from this roaster19grams289 coffees
Community

Brew recipes

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

ProcessWashedAltitude1750 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