Anaerobic Geisha, grown at 1700 masl
Roasted by Vits der Kaffee
How sure we are✓ stated by the roaster≈ derived from region or name? unverified — not found in their text
Follow the thread to coffees, farms and varieties linked to this one.
How the community brews this coffee — every variable they chose to share.
“Clean and bright — the all-rounder.”
A standard starting point — tweak one parameter at a time.
“Forgiving, full-bodied, fast.”
A standard starting point — tweak one parameter at a time.
“Crisp and tea-like, made for sharing.”
A standard starting point — tweak one parameter at a time.
“Rich and heavy-bodied — no paper, all oils.”
A standard starting point — tweak one parameter at a time.
“Intense and syrupy, pulled at 9 bar.”
A standard starting point — tweak one parameter at a time.
“Smooth, sweet and low-acid; steep in the fridge.”
A standard starting point — tweak one parameter at a time.
“Japanese-style iced — 120 g of that water is ice in the carafe. Brewed hot straight onto it, so it keeps the aromatics. Bright, fragrant, instantly cold.”
A standard starting point — tweak one parameter at a time.