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HomeCoffeesColombia La Esperanza Gesha
San Pablo, Planadas, Tolima · Colombia

Colombia La Esperanza Gesha

Semi-washed 96hr anaerobic fermentation Gesha, grown at 1546 masl

Roasted by Glen Lyon Coffee Roasters

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

RoasteryGlen Lyon Coffee Roasters· Perthshire, United Kingdom
FarmFinca La Esperanza, San Pablo, Planadas, Tolima, Colombia?
ProducerVanesa Castro
ProcessSemi-washed 96hr anaerobic fermentation✓
Harvest—
Altitude1546 masl✓
VarietiesGesha✓
Roast—
Tasting notesJasmine, Rose, Apricot✓

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

Flavor Profile

3NOTES
  • Jasmine
    Floral › Jasmine
  • Rose
    Floral › Rose
  • Apricot
    Fruity

Supply Chain

  1. Farm

    Finca La Esperanza, San Pablo, Planadas, Tolima, Colombia

    Grown by Vanesa Castro

  2. Roastery

    Glen Lyon Coffee Roasters

  3. Coffee· viewing

    Colombia La Esperanza Gesha

Keep exploring the atlas

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

Tastes similarColombia | La EsperanzaColombia Maria Edilma Medina 2016Finca La Esperanza GeishaColombia La EsperanzaCOLOMBIA ApricotVilla EsperanzaSame variety, exploredGesha2495Similar flavour profileJasmine, Rose, Apricot1721From the same originColombia6009More from this roasterGlen Lyon Coffee Roasters52 coffees
Community

Brew recipes

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

ProcessSemi-washed 96hr anaerobic fermentationAltitude1546 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