Gesha Village - Lot 50 Honey

Regular price $24.00

ROAST | LIGHT

ORIGIN | GESHA VILLAGE ESTATE, GESHA, ETHIOPIA

NOTES | BERGAMOT, LIMEADE, JUICY MANGO, RED RASPBERRY

BLACK LABEL RELEASE #12 

This is the second lot of our Black Label tier coffees from the Gesha Village 2020/2021 harvest, and we're super excited for y'all to be able to taste this coffee! Time restraints and international shipping delays put us in an interesting position when it came to selecting this coffee. Typically, we are sent small samples of green coffee from producers that we roast and cup to decide what we will buy. This year, we were unable to receive samples ahead of time, so we relied on our 4-year relationship (and the exceptional tasting skills) of Adam Overton, one of the co-founders of Gesha Village. He selected the coffees that would best fit our flavor preferences and style of roasting for us to purchase. This decision took quite a lot of trust from both sides of the Atlantic, but it has definitely paid off!

 At their best, honey processed coffees are intensely sweet and produce a juicy mouthfeel. The fruitiness typically associated with naturally processed coffee is less pronounced in the honey process. Gesha Village - Lot 50 Honey is one of the best examples of what careful attention and expert skill can bring out in a cup of honey processed coffee. 

This name of this coffee variety (Gesha 1931) is based on the year when Gesha variety coffees are believed to have been first taken from forests in Ethiopia to Costa Rica and subsequently Colombia and Panama. The Gesha Village Estate has gone to great lengths to cultivate wild growing coffee varieties in the nearby forests to find the historic ancestors of what has become such a famous coffee. The Gesha 1931 variety is nearly identical to what is cultivated in Panama and has garnered a great deal of international attention. 

 We taste notes of bergamot - intensely aromatic citrus - as well as limeade. The body of this cup makes us think of juicy, sweet mangos; the cup is finished with the brightness of red raspberry. Don't miss this newest Black Label release!

Origin | Gesha Village Estate, Gesha, Ethiopia 

Farm Plot | Oma

Producers | Gesha Village Estate

Process | Honey 

Variety | Gesha 1931

Elevation | 1931 - 2049 masl

Harvest | 1/9/21 - 1/13/21

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com