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HomeCoffeesClara Luz Geisha Natural
Quilanga, Loja · Ecuador

Clara Luz Geisha Natural

Anaerobic Natural Gesha, grown at 1700 masl

Roasted by Phil & Sebastian Coffee Roasters

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

RoasteryPhil & Sebastian Coffee Roasters· Calgary, Canada
FarmFinca Clara Luz, Quilanga, Loja, Ecuador✓
ProducerServio Gonzales
ProcessAnaerobic Natural✓
Harvest—
Altitude1700 masl✓
ClimateTemperate oceanic
VarietiesGesha≈
RoastOmni✓
Tasting notesFroot Loops, Black Tea, Concord Grape✓

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

Flavor Profile

3NOTES
  • Black Tea
    Floral › Black Tea
  • Concord Grape
    Fruity › Grape
  • Froot Loops
    not on the wheel

Supply Chain

  1. Farm

    Finca Clara Luz, Quilanga, Loja, Ecuador

    Grown by Servio Gonzales

  2. Roastery

    Phil & Sebastian Coffee Roasters

  3. Coffee· viewing

    Clara Luz Geisha Natural

Keep exploring the atlas

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

Tastes similarColombia Alejandra Guerrera Geisha NaturalFinca El Alisal Natural GeishaFINCA SOPHIA GESHAVinka Sidra NaturalColombia Gesha NaturalPeru German Carranza Geisha NaturalSame variety, exploredGesha2495Similar flavour profileFroot Loops, Black Tea, Concord Grape697Same processAnaerobic Natural776From the same originEcuador518More from this roasterPhil & Sebastian Coffee Roasters43 coffees
Community

Brew recipes

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

ProcessAnaerobic NaturalAltitude1700 maslRoastOmni
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