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HomeCoffeesArturo Paz Geisha Natural Dr
Santa Bárbara · Honduras

Arturo Paz Geisha Natural Dr

Natural Gesha, grown at 1680 masl

Roasted by Right Side Coffee

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
Experience the Coffee Story

Details

RoasteryRight Side Coffee· Barcelona, Spain
FarmPeña Blanca, Honduras✓
ProducerArturo Paz
ProcessNatural✓
Harvest2024✓
Altitude1680 masl✓
ClimateTropical monsoon
VarietiesGesha≈
RoastFilter✓
Tasting notesjasmine, peach, toffee✓

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

Flavor Profile

3NOTES
  • jasmine
    Floral › Jasmine
  • peach
    Fruity › Peach
  • toffee
    Sweet › Brown Sugar

Supply Chain

  1. Farm

    Peña Blanca, Honduras

    Grown by Arturo Paz · Santa Bárbara

  2. Harvest

    Gesha · Natural · 2024

  3. Roastery

    Right Side Coffee

  4. Coffee· viewing

    Arturo Paz Geisha Natural Dr

Keep exploring the atlas

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

Tastes similarArturo Paz - Itacayo GeshaArturo Paz Maracaturra EspressoArturo Paz PacasArchive: Honduras Arturo Paz PacamaraArturo Paz - COE #7Arturo Paz - Washed GeshaMore from this producerArturo Paz8More from this farmPeña Blanca6 moreSame variety, exploredGesha2495Similar flavour profilejasmine, peach, toffee2089Same processNatural7627From the same originHonduras1206More from this roasterRight Side Coffee106 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1680 maslRoastFilter
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

Harvest sourceObserved