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.
Tasting Notes
Tasting Notes
Characteristics
Characteristics
- Variety: Gesha
- Processing: Washed, Anaerobic
- Farmer: Wilder Lasso
- Region: San Adolfo, Huila, Colombia
- Altitude: 1950 MASL
- Grade: 89
Flavour Profile
Flavour Profile
Roast Profile
Roast Profile
Recipe
Recipe
- Overview
Coffee: 24g
Brewer: Hario Switch
Water: 370g @ 95-97°C
Grind Size: 8.8 (EK43s), 18 clicks (Commandante)
Recipe:
0:00 - Bloom
Pour 60g of water at 60°C over the grounds with the valve closed. Allow the coffee to bloom for 1 minute 30 seconds.
1:30 - Second Pour
Open the valve and pour 70g of water at 95-97°C steadily over 20 seconds.
2:00 - Third Pour
Add another 80g of water over 20 seconds.
2:30 - Fourth Pour
Pour 80g of water over 20 seconds.
3:00 - Fifth Pour
Finish with the final 80g of water over 20 seconds.
3:15 - Shake & Level
Gently shake the brewer to level the coffee bed and ensure even extraction.
3:30 - Serve
Allow the remaining water to drip through completely, then remove the Hario Switch and enjoy your perfectly brewed Washed Anaerobic Gesha.
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