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HomeCoffeesBolivia - Las Alasitas: Natural, Gesha
Bolivia

Bolivia - Las Alasitas: Natural, Gesha

Natural Gesha, grown at 1550 to 1700 masl

Roasted by 3fe Coffee

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
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Details

Roastery3fe Coffee· Dublin, Ireland
FarmLas Alasitas, Bolivia✓
ProducerRodriguez family
ProcessNatural✓
Harvest—
Altitude1550 to 1700 masl✓
ClimateTundra
VarietiesGesha✓
Roast—
Tasting notesfloral, delicate acidity, fruity sweetness✓

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

Flavor Profile

3NOTES
  • floral
    Floral
  • delicate acidity
    Sour/Fermented
  • fruity sweetness
    Fruity

Supply Chain

  1. Farm

    Las Alasitas, Bolivia

    Grown by Rodriguez family

  2. Roastery

    3fe Coffee

  3. Coffee· viewing

    Bolivia - Las Alasitas: Natural, Gesha

Keep exploring the atlas

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

Tastes similarBolivia - Las Alasitas: Washed, GeshaBolivia Alasitas GeishaBolivia - Las Alasitas: Natural, CaturraBolivia - Las Alasitas: Washed Mosto, CaturraBolivia - Juana Gonzales: Honey, Mixed VarietiesLas AlasitasMore from this producerRodriguez family44More from this farmLas Alasitas9 moreSame variety, exploredGesha2495Similar flavour profilefloral, delicate acidity, fruity sweetness1651Same processNatural7627From the same originBolivia271More from this roaster3fe Coffee144 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1550 to 1700 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