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At the base of Mount Kerinci, a group of producers are breaking from the tradition of wet-hulling coffee. Their honey-processed coffee has wowed us for multiple years with a clean and structured cup that excites the sense.
We taste notes of Nutmeg, Apricot, and Cranberry.
Our brewing recommendation:
Dose: 21g
Ratio: 1:16.2
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 2:40
TDS: 1.48
Extraction: 20.50%We recommend a continuous pour for a more lively cup and brighter notes.
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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.
