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HomeCoffeesColombia Gesha Lusitania Competitionlavado Anaerobico
Caicedonia, Valle del Cauca · Colombia

Colombia Gesha Lusitania Competitionlavado Anaerobico

Anaerobic Gesha, grown at 1650 masl

Roasted by Puchero

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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Details

RoasteryPuchero· Valladolid, Spain
FarmLusitania, Caicedonia, Valle del Cauca, Colombia✓
Producer—
ProcessAnaerobicColombia Gesha Lusitania CompetitionLavado anaeróbico - PUCHERO✓
Harvest—
Altitude1650 masl?
VarietiesGesha✓
Roast—
Tasting noteslime blossom, passion fruit, tropical✓

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

Flavor Profile

3NOTES
  • lime blossom
    Fruity › Citrus › Lime
  • passion fruit
    Fruity
  • tropical
    Fruity

Supply Chain

  1. Farm

    Lusitania, Caicedonia, Valle del Cauca, Colombia

  2. Roastery

    Puchero

  3. Coffee· viewing

    Colombia Gesha Lusitania Competitionlavado Anaerobico

Keep exploring the atlas

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

Tastes similarColombia La Maria Gesha Aerobic NaturalColombia Anaerobic Passion FruitColombia La Maria Gesha Anaerobic Natural OmniColombia Sigilo Anaerobic NaturalColombia Cesar Buesaquillo Chiroso Anaerobic NaturalColombia Truji y AngelitaSame variety, exploredGesha2495Similar flavour profilelime blossom, passion fruit, tropical288Same processAnaerobic2016From the same originColombia6009More from this roasterPuchero19 coffees
Community

Brew recipes

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

ProcessAnaerobicAltitude1650 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