Dose: 21g
Ratio: 1:16
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 3:02
TDS: 1.38
Extraction: 19.30

This dial calls for slightly finer than neutral with a small updose to accentuate the pleasantly syrupy body. La Guachoca's prevailing attribute is sweetness, so be sure to adjust your dial until the result is reminiscent of brown sugar and maple syrup with some vanilla complexity.

Dose: 20g
Ratio: 1:17
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 2:45
TDS: 1.4
Extraction: 21%

We recommend a continuous pour. This coffee can brew fast even with its fine grind.

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: 21g
Ratio: 1:16.2
Grind: Neutral
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.45
Extraction: 20.50%

The Villa Betulia Sidra dialed really quickly for us. We found the best dial to be a grind size around neutral combined with a 21g dose to produce a TDS of 1.45% and extraction of 20.5%. In general, I’m noticing that Sidra varieties taste great with a 21g dose. The higher dose amplifies the fruity and candy notes. This coffee tastes like candy when dialed well and should have a long, sweet, juicy aftertaste.

Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 3:15
TDS: 1.45
Extraction: 20%

This coffee is a fantastic expression of a “classic” gesha flavor profile. 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: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 3:12
TDS: 1.39
Extraction: 19.8%

This coffee is a washed CM coffee, so you should expect high levels of acidity and sweetness that balance each other well, while the tasting notes are relatively delicate. Similar to Terroir, this coffee presents with a lot of floral notes, but features more sweetness in comparison. It should have a nice sparkling acidity alongside syrupy fruit, but subtle fruits like peach. Be sure to adjust your dial until you’re perceiving that lingering sweetness in the cup.

Dose: 21g
Ratio: 1:17
Grind: Coarse
Bloom: 1:2 for 30s
Total Brew: 2:45
TDS: 1.36
Extraction: 19.15%

This coffee, a cascara-infused CM washed, has a lot of sparkling acidity similar to the cabernet grape tasting note on the label. Once the coffee has had a chance to cool slightly, you should perceive a juicy red-fruit sweetness and slightly syrupy mouthfeel. The brightness and sweetness comes through better at lower extraction, hence the 19.15% recommendation and a slightly coarser grind setting. 

Dose: 21g
Ratio: 1:16.2
Grind: Slightly Coarser
Bloom: 1:2 for 30s
Total Brew: 2:40
TDS: 1.47
Extraction: 21.50%

This coffee brews fast and extracts easily. We’ve found coffees that push the limits of fermentation are more soluble, leading to faster brew times and quick extractions. To slow the brew time and bring out the vibrant acidity and syrupy body of this coffee I recommend using 21g of coffee.  A well extracted brew should have an intense, lingering sweetness with dynamic flavors like passionfruit, dark chocolate, strawberry liqueur, and florals.

Dose: 21g
Ratio: 1:17
Grind: Fine
Bloom: 1:2 for 30s
Total Brew: 2:50
TDS: 1.47
Extraction: 20.65%

The Finca Hawaii Mokka tasted best at a finer than neutral grind size to achieve a densely sweet cup with a full body and crisp malic acidity.

Dose: 20g
Ratio: 1:17
Grind: Slightly Fine
Bloom: 1:2 for 30s
Total Brew: 3:07
TDS: 1.35
Extraction: 20%

Patio Bonito dialed similarly to other our other recent Colombian coffees (like San Pedro and Aruzi). The final cup should be bright and sweet like tamarind and blackberry with floral aromatics.