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HomeCoffeesColombia La Palma Natural Gesha #428
Colombia

Colombia La Palma Natural Gesha #428

Natural, Biochar Raised-Bed Dried Gesha, grown at 1800 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 Tucán, Colombia✓
Producer—
ProcessNatural, Biochar Raised-Bed Dried✓
Harvest—
Altitude1800 masl✓
ClimateTemperate oceanic
VarietiesGesha✓
Roast—
Tasting notesMelon, Jasmine, Black Tea, Plum✓

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

Flavor Profile

4NOTES
  • Melon
    Fruity
  • Jasmine
    Floral › Jasmine
  • Black Tea
    Floral › Black Tea
  • Plum
    Fruity › Dried

Supply Chain

  1. Farm

    La Palma Y El Tucán, Colombia

  2. Roastery

    Onyx Coffee Lab

  3. Coffee· viewing

    Colombia La Palma Natural Gesha #428

Keep exploring the atlas

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

Tastes similarColombia La Palma Natural Gesha #407Colombia La Palma Natural Gesha #412ECHELON Colombia La Palma Gesha Natural #37Colombia La Palma Gesha Lactic HoneyColombia La Palma Bioinnovation Gesha #582La Palma Y El Tucan Geisha NaturalMore from this farmLa Palma Y El Tucán22 moreSame variety, exploredGesha2495Similar flavour profileMelon, Jasmine, Black Tea2256Same processNatural, Biochar Raised-Bed Dried3From 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.

ProcessNatural, Biochar Raised-Bed DriedAltitude1800 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