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HomeCoffeesLa Esperanza, Gesha (Honey)
Pijao, Quindio · Colombia

La Esperanza, Gesha (Honey)

Honey Gesha, grown at 1750 masl

Roasted by Five Senses Coffee

Available now· checked 18 Jun
FarmRoaster-stated
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Details

RoasteryFive Senses Coffee· Melbourne, Australia
FarmFinca La Esperanza, Pijao, Quindio, Colombia?
ProducerJairo Ivan Lopez
ProcessHoneyThis year’s harvest is honey processed and the results are just as sublime as the first, but this year showing a little more acidity and complexity✓
Harvest—
Altitude1750 masl
VarietiesGesha✓
RoastFilter✓
Tasting notespineapple, lemon, lime, sweet nougat✓

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

Flavor Profile

4NOTES
  • pineapple
    Fruity › Pineapple
  • lemon
    Fruity › Citrus › Lemon
  • lime
    Fruity › Citrus › Lime
  • sweet nougat
    Sweet › Overall Sweet

Supply Chain

  1. Farm

    Finca La Esperanza, Pijao, Quindio, Colombia

    Grown by Jairo Ivan Lopez

  2. Roastery

    Five Senses Coffee

  3. Coffee· viewing

    La Esperanza, Gesha (Honey)

Keep exploring the atlas

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

Tastes similarColombia La Laja GeishaHoney GeshaLa EsperanzaColombia La Esperanza Lavado Filtro - PUCHERO【COLOMBIA】CGLE LA ESPERANZA GEISHAColombia La Flecha HoneyMore from this producerJairo Ivan Lopez3Same variety, exploredGesha2495Similar flavour profilepineapple, lemon, lime1078Same processHoney1614From the same originColombia6009More from this roasterFive Senses Coffee254 coffees
Community

Brew recipes

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

ProcessHoneyAltitude1750 maslRoastFilter
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