Dose: 21g
Ratio: 1:16.2
Grind: Slightly coarse
Bloom: 1:2 for 30s
Total Brew: 3:20
TDS: 1.36
Extraction: 19%

You should expect lots of delicate florals and positive tea-like characteristics with a medium-high acidity. Due to the delicate nature of this coffee, I would pay special attention to avoiding over-extraction, especially since gesha coffees can have a tendency to brew slowly. The extra 1 gram up-dose should give you enough flavor/body to offset a coarser grind.

Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 2:55
TDS: 1.38
Extraction: 20%

Being a naturally processed coffee, make sure your dial emphasizes the full body of this coffee as well as its strawberry candy and tropical fruit notes.

Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 3:30
TDS: 1.38
Extraction: 20.20%

When well dialed, this coffee exhibits a vibrant acidity with very sweet profiles.

Dose: 20g
Ratio: 1:17
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 3:10
TDS: 1.35
Extraction: 20%

We recommend a continuous pour for a more lively cup.

Dose: 20g

Ratio: 1:17

Grind: Medium Coarse

Bloom: 1:2 for 30s

Total Brew: 3:00

We recommend a Continuous Pour.

Dose: 21g
Ratio: 1:16.2
Grind: Slightly coarse
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.39
Extraction: 19.50%

Sidras have a structured body that is crucial to the profile, maintaining the structure to support the stonefruit and floral profiles is important. Keep the brew under three minutes, but seek a fuller body.