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This coffee variety, Linea S or Lini S-795, originates from India and offers resistance to leaf rust alongside good cup quality. While it was widely distributed by the Indonesian Coffee and Cocoa Research Institute, newer Catimor-derived types are gaining popularity due to their denser seeds, compact structure, and higher yields, though Linea S remains prevalent in regions like Flores and Sulawesi.
We taste notes of Ginger, Honey, and Carob.
Our brewing recommendation:
Dose: 20g
Ratio: 1:17
Grind: Slightly Coarse
Bloom: 1:2 for 30s
Total Brew: 3:15
TDS: 1.40
Extraction: 20.61%We recommend a continuous pour to maintain the spice 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.
