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HomeCoffeesRafael Velasco Colombia Geisha
Colombia

Rafael Velasco Colombia Geisha

Pulped Natural Gesha, grown at 1820 masl

Roasted by September Coffee

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
Experience the Coffee Story

Details

RoasterySeptember Coffee· Ottawa, Canada
FarmFinca La Colina, Colombia✓
ProducerRafael Velasco
ProcessPulped Natural
Harvest—
Altitude1820 masl
ClimateTropical savanna
VarietiesGesha≈
Roast—
Tasting notesjasmine, juicy berries, purple kool-aid, intense florals✓

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

Flavor Profile

4NOTES
  • jasmine
    Floral › Jasmine
  • juicy berries
    Fruity › Berry
  • intense florals
    Floral
  • purple kool-aid
    not on the wheel

Supply Chain

  1. Farm

    Finca La Colina, Colombia

    Grown by Rafael Velasco

  2. Roastery

    September Coffee

  3. Coffee· viewing

    Rafael Velasco Colombia Geisha

Keep exploring the atlas

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

Tastes similarMarisela Sánchez GeshaFrancy Castillo Geisha ColombiaJorge Rojas Colombia GeishaColombia • Caturra FloralColombia Finca El Paraíso Gesha LettyColombia Finca El Porvenir Geisha Honey DrdSame variety, exploredGesha2495Similar flavour profilejasmine, juicy berries, purple koolaid855Same processPulped Natural254From the same originColombia6009More from this roasterSeptember Coffee358 coffees
Community

Brew recipes

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

ProcessPulped NaturalAltitude1820 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