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HomeCoffeesColombia Sebastian Gomez La Divisa Gesha
Quindío · Colombia

Colombia Sebastian Gomez La Divisa Gesha

Dry Anaerobic Gesha

Roasted by Doz Roastery

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryDoz Roastery· Istanbul, Turkey
FarmLa Divisa, Quindío, Colombia✓
ProducerSebastian Gomez
ProcessDry Anaerobichasat döneminde yalnızca en olgun kahve kirazları seçilerek toplanır ve ardından dry anaerobic fermantasyon sürecine alınır✓
Harvest—
Altitude—
ClimateTropical rainforest
VarietiesGesha✓
Roast—
Tasting noteslavender, papatya, lemon zest, caramel✓

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

Flavor Profile

4NOTES
  • lavender
    Floral
  • lemon zest
    Fruity › Citrus › Lemon
  • caramel
    Sweet › Brown Sugar
  • papatya
    not on the wheel

Supply Chain

  1. Farm

    La Divisa, Quindío, Colombia

    Grown by Sebastian Gomez

  2. Roastery

    Doz Roastery

  3. Coffee· viewing

    Colombia Sebastian Gomez La Divisa Gesha

Keep exploring the atlas

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

Tastes similarColombia Sebastian Gomez GeshaSebastian GomezColombia - El Diviso OmbligónColombia La Esperanza GeshaColombia — Wilber GómezColombiaMore from this producerSebastian Gomez11More from this farmLa Divisa19 moreSame variety, exploredGesha2495Similar flavour profilelavanta, papatya, limon otu16Same processDry Anaerobic13From the same originColombia6009More from this roasterDoz Roastery7 coffees
Community

Brew recipes

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

ProcessDry Anaerobic
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