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HomeCoffeesCalifornia Finca 1890 Gesha
Santa Barbara County · United States

California Finca 1890 Gesha

Washed Gesha

Roasted by Onyx Coffee Lab

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

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
FarmFinca 1890, Santa Barbara County, United States?
Producer—
ProcessWashedthen washed and slowly dried for exceptional clarity and refinement✓
Harvest—
Altitude—
ClimateMediterranean, warm summer
VarietiesGesha≈
Roast—
Tasting notesfloral, citrus, tea-like✓

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

Flavor Profile

3NOTES
  • floral
    Floral
  • citrus
    Fruity › Citrus
  • tea-like
    Floral › Black Tea

Supply Chain

  1. Farm

    Finca 1890, Santa Barbara County, United States

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    California Finca 1890 Gesha

Keep exploring the atlas

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

Tastes similarFinca 1890 [Catuaí Rojo Yeast Washed]R Finca Deborah Terroir GeshaMi Finquita, PanamaFINCA TAMANA - COLOMBIAMexico Finca Chelín Honey GeishaFINCA SOPHIA GESHAMore from this farmFinca 18901 moreSame variety, exploredGesha2495Similar flavour profilefloral, citrus, tea-like2350Same processWashed13025From the same originUnited States29More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

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

ProcessWashed
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