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HomeCoffeesColombia - Finca La Fuente "Geisha" 250g
Huila · Colombia

Colombia - Finca La Fuente "Geisha" 250g

Fully washed Gesha, grown at 1825 to 2000 masl

Roasted by Koppi

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryKoppi· Helsingborg, Sweden
FarmLa Fuente, Huila, Colombia✓
ProducerYobani Ramos and Yaved Guarnizo
ProcessFully washedFully washed, dried on raised beds✓
Harvest—
Altitude1825 to 2000 masl✓
ClimateTemperate oceanic
VarietiesGesha≈
RoastOmni✓
Tasting notesTropical fruits, Floral, Citrus✓

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

Flavor Profile

3NOTES
  • Tropical fruits
    Fruity
  • Floral
    Floral
  • Citrus
    Fruity › Citrus

Supply Chain

  1. Farm

    La Fuente, Huila, Colombia

    Grown by Yobani Ramos and Yaved Guarnizo

  2. Roastery

    Koppi

  3. Coffee· viewing

    Colombia - Finca La Fuente "Geisha" 250g

Keep exploring the atlas

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

Tastes similarColombia Finca El Paraíso Gesha LettyColombia La Laja GeishaColombia Finca Paraíso CastilloRafael Velasco Colombia Geisha【COLOMBIA】ASTRID MEDINA GEISHAOpal Geisha 100gMore from this producerYobani Ramos and Yaved Guarnizo3More from this farmLa Fuente2 moreSame variety, exploredGesha2495Similar flavour profileTropical fruits, Floral, Citrus2474Same processFully washed350From the same originColombia6009More from this roasterKoppi12 coffees
Community

Brew recipes

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

ProcessFully washedAltitude1825 to 2000 maslRoastOmni
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