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HomeCoffeesLa Salsa Geisha Filtro
Santa Bárbara · Honduras

La Salsa Geisha Filtro

Washed Gesha, grown at 1680 masl

Roasted by Right Side 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

RoasteryRight Side Coffee· Barcelona, Spain
FarmLa Salsa, Honduras✓
ProducerBenjamin Paz Muñoz
ProcessWashedproceso de fermentación lavado✓
Harvest2022✓
Altitude1680 masl✓
ClimateTemperate oceanic
VarietiesGesha≈
Roast—
Tasting notesbutter, jasmine, melon, white tea✓

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
  • melon
    Fruity
  • white tea
    Floral › Black Tea
  • butter
    not on the wheel

Supply Chain

  1. Farm

    La Salsa, Honduras

    Grown by Benjamin Paz Muñoz · Santa Bárbara

  2. Harvest

    Gesha · Washed · 2022

  3. Roastery

    Right Side Coffee

  4. Coffee· viewing

    La Salsa Geisha Filtro

Keep exploring the atlas

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

Tastes similarLa Salsa Geisha Natural Dr FiltroBen Paz La Salsa GeishaHonduras La Salsa Gesha DRDHonduras Benjamin Paz La SalsaHonduras La Salsa GeshaHonduras Finca La Salsa SL28More from this producerBenjamin Paz Muñoz33More from this farmFinca La Salsa33 moreSame variety, exploredGesha2495Similar flavour profilebutter, jasmine, melon1169Same processWashed13025From the same originHonduras1206More from this roasterRight Side Coffee106 coffees
Community

Brew recipes

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

ProcessWashedAltitude1680 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

Harvest sourceObserved