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HomeCoffeesBolivia Finca Takesi Geisha
Yanacachi · Bolivia

Bolivia Finca Takesi Geisha

Gesha, grown at 1800 to 2500 masl

Roasted by Intelligentsia Coffee

Recently sold out· checked 30 Jul
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryIntelligentsia Coffee· Chicago, USA
FarmFinca Takesi, Yanacachi, Bolivia✓
ProducerMariana Iturralde
Process—
HarvestJuly 2025 - January 2026✓
Altitude1800 to 2500 masl✓
ClimateTundra
VarietiesGesha≈
Roast—
Tasting notesRainbow Sorbet, Bergamot, acai✓

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

Flavor Profile

3NOTES
  • Bergamot
    Floral › Black Tea
  • Rainbow Sorbet
    not on the wheel
  • acai
    not on the wheel

Supply Chain

  1. Farm

    Finca Takesi, Yanacachi, Bolivia

    Grown by Mariana Iturralde

  2. Harvest

    July 2025 - January 2026

    stated by the roaster, no harvest year to match on

  3. Roastery

    Intelligentsia Coffee

  4. Coffee· viewing

    Bolivia Finca Takesi Geisha

Keep exploring the atlas

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

Tastes similarFinca Takesi Geisha, BoliviaMonogram Bolivia Finca Takesi Geisha Washed FilterTakesi Gesha, 120gBolivia Finca Oro VerdeTakesi GeshaBolivia Alasitas GeishaMore from this producerMariana Iturralde9More from this farmFinca Takesi11 moreSame variety, exploredGesha2495Similar flavour profileRainbow Sorbet, Bergamot, Açai379From the same originBolivia271More from this roasterIntelligentsia Coffee181 coffees
Community

Brew recipes

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

Altitude1800 to 2500 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