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HomeCoffeesDon Eli Geisha - Last chance
Tarrazu · Costa Rica

Don Eli Geisha - Last chance

Natural Gesha, grown at 1900 to 2000 masl

Roasted by Horsham Coffee Roaster

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

RoasteryHorsham Coffee Roaster· Horsham, United Kingdom
Locality, Region & CountryDon Eli micro-mill, Tarrazu, Costa Rica?
ProducerCarlos Montero
ProcessNatural?
Harvest—
Altitude1900 to 2000 masl?
VarietiesGesha≈
Roast—
Tasting notespeach, lemonade, red grape, pear✓

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

Flavor Profile

4NOTES
  • peach
    Fruity › Peach
  • lemonade
    Fruity › Citrus › Lemon
  • red grape
    Fruity › Grape
  • pear
    Fruity › Pear

Supply Chain

  1. Locality, Region & Country

    Don Eli micro-mill, Tarrazu, Costa Rica

    Grown by Carlos Montero

  2. Roastery

    Horsham Coffee Roaster

  3. Coffee· viewing

    Don Eli Geisha - Last chance

Keep exploring the atlas

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

Tastes similarCosta Rica - Don Eli White HoneyCOSTA RICA Don Eli Geisha NaturalCosta Rica Tarrazú - zrnková kávaDon AntonioDon Joel, Finca CarmelaLos Alamos Geisha - last chanceMore from this producerCarlos Montero8Same variety, exploredGesha2495Similar flavour profilepeach, lemonade, red grape1522Same processNatural7627From the same originCosta Rica1114More from this roasterHorsham Coffee Roaster142 coffees
Community

Brew recipes

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

ProcessNaturalAltitude1900 to 2000 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