
Mandarin Elegance Gesha
Mandarin Elegance Gesha
Wilder Lasso | Colombia
Experience the pinnacle of coffee artistry with our Mandarin Blossom Gesha, a true masterpiece crafted by the innovative Wilder Lasso at Bella Alejandría Farm. With his expert bioengineering and unwavering passion for coffee, Wilder brings you a Gesha micro-lot that captivates the senses with its elegance and depth.
Grown at an elevation of 1,950 meters in nutrient-rich soils, these Gesha beans develop a clean and floral profile accented by vibrant notes of mandarin, lemon, and vanilla. The beans undergo a meticulous washed process combined with anaerobic fermentation, enhancing their purity and delicate complexity. This innovative processing amplifies the coffee's natural flavours, resulting in a cup that's both timeless and uniquely captivating.
To showcase its exceptional versatility, we've roasted this coffee in two distinct profiles:
- Espresso Roast: Highlights bright lemon notes, enhancing its vanilla richness and depth, delivering a bold yet smooth espresso experience.
- Filter Roast: Accentuates vibrant mandarin flavours, bringing out its bright and floral profile, perfect for a delicate and nuanced pour-over.
Each sip delivers harmonious tastes, making Mandarin Elegance Gesha a true celebration of exceptional craftsmanship and extraordinary flavour.
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Tasting Notes
Tasting Notes
Characteristics
Characteristics
- Variety: Gesha
- Processing: Washed, Anaerobic
- Farmer: Wilder Lasso
- Region: San Adolfo, Huila, Colombia
- Altitude: 1950 MASL
- Grade: 88.75
Flavour Profile
Flavour Profile
Roast Profile
Roast Profile
Recipe
Recipe
- Overview
Coffee: 18g
Espresso Machine: La Marzoco 2 Group Linea PB Volumetric
Water: 94-95°C
- Recipe:
18g in, 42ml out, 25-29 seconds
Brew Guide
- Coffee: 24g
- Brewer: Hario Switch
- Water: 365g at 95°C
(15.1x ratio) - Grind Size: EK43S: 11; Comandante: 24–28 clicks 1Zpresso K-Ultra; 3.3–3.5 clicks (coarse)
Method:
0:00 – Bloom
Quickly pour 95°C 70g of water over the coffee. Shake the brewer to fully saturate the grounds. Let it bloom for 45 seconds.
0:30 – Release the coffee
0:45 – Second Pour
Pour 147g of water in a fast, aggressive circular motion, reaching a total of 223g. Complete within 20 seconds.
1:15 – Third Pour
Begin with two quick circular pours, then transition to a slow, controlled centre pour - this should make up at least 70% of the total pour. Add 148g of water, bringing the total to 375g, over the course of 30 seconds.
3:20 – Serve
Remove the Hario Switch and enjoy your Washed Gesha.




Price breakdown - beans, transport, lot size.