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HomeCoffeesColombia Maricela Gesha Natural
Colombia

Colombia Maricela Gesha Natural

Anoxic natural Gesha, grown at 1650 masl

Roasted by Skylark Coffee

Available now· checked 3 Aug
CooperativeRoaster-stated
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Cupping score

90/ 100

Outstanding · SCA 90+

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasterySkylark Coffee· Brighton, United Kingdom
CooperativeLaReb, Colombia✓
Producer—
ProcessAnoxic natural✓
Harvest—
Altitude1650 masl✓
ClimateTemperate oceanic
VarietiesGesha✓
Roast—
Tasting notesRaw Sugar, Cherry, Strawberry✓

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

Flavor Profile

3NOTES
  • Raw Sugar
    Green/Vegetative › Raw
  • Cherry
    Fruity › Cherry
  • Strawberry
    Fruity › Berry › Strawberry

Supply Chain

  1. Cooperative

    LaReb, Colombia

  2. Roastery

    Skylark Coffee

  3. Coffee· viewing

    Colombia Maricela Gesha Natural

Keep exploring the atlas

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

Tastes similarColombia Maricela Gesha Natural GREENColombia, Ají NaturalColombia Gesha NaturalECHELON Colombia La Palma Gesha Natural #37La Divisa Gesha, NaturalColombia Sebastian Gomez NaturalMore from this farmLaReb3 moreSame variety, exploredGesha2495Similar flavour profileRaw Sugar, Cherry, Strawberry1332Same processAnoxic natural17From the same originColombia6009More from this roasterSkylark Coffee70 coffees
Community

Brew recipes

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

ProcessAnoxic naturalAltitude1650 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