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Ciro sees coffee as a reflection of himself, knowing that his work will create waves that carry his passion to future generations. Despite being underpaid by exporters for years, he continued his work for the love of the craft, laying the foundation for his descendants to continue his legacy. This legacy is championed by his son Albiero, who is helping Finca San Pedro finally get the recognition it deserves.
We taste notes of Buttery Molasses and Orange.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly Finer
Bloom: 1:2 for 30s
Total Brew: 3:10
TDS: 1.44
Extraction: 21.21%We recommend a continuous pour; be mindful not to over-agitate this coffee. It tastes best when brewed using a slower pour.
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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.
