Maria Cardenas stands out among many great producers due to her producing high quality / price winning Geisha coffee. Alongside her husband and daughter, they put a lot of effort and passion into the harvest, washing and drying of the coffee.
To obtain this coffee lot, selective hand picking of ripe cherry was made, then a 12-hour
fermentation was completed. Cherry is then depulped, washed and the parchment moved
onto drying beds for 10 days depending on the climatic conditions. Parchment needs to be able to reach a humidity of 10% before being bagged and moved onto the dry milling phase.
Tasting Notes: WHITE FLOWER | PLUM | HIBISCUS
Origin: Chanchamayo
Varietals: Geisha
Process: Washed
Altitude: 1750 MASL
BREW GUIDES
Filter: Pour Over (V60)
Dosage: 15g
Output: 250mL
Brew Time: 2:15-2:45 mins
- Preheat 300ml water to 92° Celsius.
- Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
- Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
- Place your dripper and vessel on your scale and tare it.
- Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
- At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
- Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.
Adjust your grind size to change your extraction time:
- If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
- If your extraction time is too long, try using a coarser grind size.
