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HomeCoffeesColombia La Palma Gesha Anaerobic
Colombia

Colombia La Palma Gesha Anaerobic

Bio-Innovation Natural Gesha, grown at 1850 masl

Roasted by Onyx Coffee Lab

Stock not confirmed
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
FarmLa Palma Y El Tucan, Colombia✓
Producer—
ProcessBio-Innovation Natural✓
Harvest—
Altitude1850 masl✓
ClimateTemperate oceanic
VarietiesGesha✓
Roast—
Tasting notesstrawberry, florals, orange blossom, mandarin orange, sweet tea✓

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

Flavor Profile

5NOTES
  • strawberry
    Fruity › Berry › Strawberry
  • florals
    Floral
  • orange blossom
    Floral
  • mandarin orange
    Fruity › Citrus › Orange
  • sweet tea
    Floral › Black Tea

Supply Chain

  1. Farm

    La Palma Y El Tucan, Colombia

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    Colombia La Palma Gesha Anaerobic

Keep exploring the atlas

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

Tastes similarColombia Los Guaduales Anaerobic NaturalCOLOMBIA - JAIRO ARCILA - MANDARIN ANAEROBIC - NATURAL PROCESSColombia La Maria Gesha Anaerobic Natural OmniLuis Anibal Calderon Anaerobic Washed Gesha, Huila, ColombiaLa Palma Y El Tucan Geisha NaturalLa Palma Y El Tucan - The Gesha BlendMore from this farmLa Palma Y El Tucan22 moreSame variety, exploredGesha2495Similar flavour profilestrawberry, florals, orange blossom1021From the same originColombia6009More 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.

ProcessBio-Innovation NaturalAltitude1850 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