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HomeCoffeesDATERRA GESHA AEROBIC
Cerrado · Brazil

DATERRA GESHA AEROBIC

Aerobic Natural Gesha, grown at 1150 masl

Roasted by The Barn

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

RoasteryThe Barn· Berlin, Germany
FarmDaterra, Cerrado, Brazil✓
ProducerDaterra Coffee
ProcessAerobic Natural✓
Harvest—
Altitude1150 masl✓
ClimateTropical savanna
VarietiesGesha✓
Roast—
Tasting notesblackcurrant, rooibos tea, rose, honeysuckle, honeydew melon, lactic✓

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

Flavor Profile

6NOTES
  • blackcurrant
    Fruity › Berry › Blackcurrant
  • rooibos tea
    Floral › Black Tea
  • rose
    Floral › Rose
  • honeysuckle
    Floral
  • honeydew melon
    Fruity
  • lactic
    not on the wheel

Supply Chain

  1. Farm

    Daterra, Cerrado, Brazil

    Grown by Daterra Coffee

  2. Roastery

    The Barn

  3. Coffee· viewing

    DATERRA GESHA AEROBIC

Keep exploring the atlas

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

Tastes similarDaterra Blossom Brazil EspressoLow caf Daterra ReserveDaterraDaterra Pearl EspressoColombia La Palma Gesha Lactic HoneyDaterra Espresso, 250gMore from this producerDaterra Coffee15More from this farmDaterra49 moreSame variety, exploredGesha2495Similar flavour profileblackcurrant, rooibos tea, rose585Same processAerobic Natural794From the same originBrazil2605More from this roasterThe Barn112 coffees
Community

Brew recipes

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

ProcessAerobic NaturalAltitude1150 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