Mandarin Elegance Gesha

Mandarin Elegance Gesha

Wilder Lasso | Colombia

Regular price £16.50
Regular price Sale price £16.50
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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.


SELECT SIZE & ROAST

Tasting Notes

Mandarine
Mandarine
Vanilla
Vanilla
Lemon
Lemon

Characteristics

  • Variety: Gesha
  • Processing: Washed, Anaerobic
  • Farmer: Wilder Lasso
  • Region: San Adolfo, Huila, Colombia
  • Altitude: 1950 MASL
  • Grade: 89

Flavour Profile

Light
Bold
Clean
Complex
Sweet
Umami
Non Processed
Processed

Roast Profile

Dark
Light

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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