LA ROCA - Anaerobic Gesha - Colombian Filter Coffee

This great specialty coffee of the Gesha variety(often referred to as Geisha) was imprisoned for 48 hoursanaerobically fermentedand asHoneyprocessed. It comes fromColombiaof theFinca La Rocaand has asensational cupping score of 91.25 points. The highest scored coffee at Schön Kaffee so far :)

The La Roca filter coffee impresses with the floral aromas typical of Gesha and delights us with its special fruitiness and fine, harmonious acidity. The body is incredibly soft and silky. A super complex and super clean coffee that reveals new aromas with every sip.

We tastelots of fruitin the form ofPeach and mandarin, followed by some strawberry and mirabelle. From the floral side, there are alsoCoffee blossomandLemongrassThe whole thing is rounded off by a not too intrusive, butbeautifully integrated acidity, fantastic sweetness and a silky body.

The La Roca - anaerobic Gesha is a very complex, balanced coffee with a great mouthfeel and fine acidity that really inspires us!

++ Please note: The starting price of 14.90€ refers to 125g! ++

Traded transparently - Better than Fairtrade coffee

Peach, mandarin, strawberry, mirabelle, coffee blossom, lemongrass

Geisha

Yellow Honey (48h anaerobically fermented)

Here you can order our Geisha coffee beans online :)

• Region: Tolima
• Mounting height: 1850masl
• Producer: Jorge Rojas / Finca La Roca State
• Harvest: 2-4 March 2023
  Variety:Geisha
• Processing:Yellow Honey (48h anaerobically fermented)
• Cupping Score: 91.25
• Importer: DESARROLLADORES DE CAFÉ

The Finca

The Finca La Roca State is located in Planadas, in the Tolima region of Colombia at an altitude of about 1850m. It covers 7 hectares of land.

The Farmer

Jorge Rojas was born in 1988. At just 12 years old, he lost his father and began working with his mother on the family coffee farm. After the third grade, he finished school and dedicated his life to coffee.
He always wanted to produce top-quality coffee and soon became part of the ASOPEP Planadas association. From the beginning he used organic farming techniques and together with 300 other farms they obtained their organic BIO certificate through ASOPEP. This makes him one of the few producers of top-quality organic specialty coffee.

This Geisha (or Gesha) lot was fermented in two stages for a total of 48 hours. The first 24 hours in whole cherry buckets with lids, where anaerobic fermentation began at a pH of 6.3. The coffee was then pulped and fermented for another 24 hours in buckets with lids, to a pH of 3.9. The temperature range was from 24 °C during the day to 19.5 °C at night.

The coffee was dried with two interruptions. On the 4th day in the afternoon, the coffee was taken out of the drying beds and stored until the 6th day. The procedure was then repeated.

'We think it brings out even more fruitiness, a cleaner and fuller cup and improves the coffee quality even further. We didn't want to change the cup profile, but intensify the aromas. I hope you like this Geisha as much as we do. It's my mother's favorite coffee.'

Jorge Rojas

Graycano, V60, Origami, Kalita, Fellow X, April & Co:

Brew Ratio 15g coffee - 250ml water; temperature 93°; 22 clicks C40 MK4

• 0:00 - 0:10 50ml - Swirl
  
• 0:10 - 0:35 (Blooming)
  
• 0:35 - 0:45 50ml
  
• 1:00 - 1:10 50ml
  
• 1:25 - 1:35 50ml
  
• 1:50 - 2:00 50ml - Swirl
  
• 2:50 finished
  

The recipe also works with 18g / 300ml / 5x60ml / possibly increase to 23 clicks

AeroPress:

• AeroPress inverted.
  
• 18g coffee; ( 25 clicks) ; 170ml water; 90°
  
• 0:00 - 0:30 add 50ml water and stir slowly 5 times
  
• 0:30 - 1:00 and fill up to 170ml, stir 10 times, then put the filter on, let the air out and place on the server.
  
• Start pressing slowly at 1:30 minutes and finish at 2:00 minutes.
  
• then pour in 50ml (slightly cooled) water from the kettle

Chemex 3 Cup:

• 20g coffee;
  
• 330ml water,
  
• Water temperature 95°;
  
• 3:30 minutes extraction time including blooming;
  
• 3 pours
  

Hario Switch 03

• 25g coffee (25 clicks) ;
  
• 400ml water (94°)
  
• Bloom 80g water 35s;
  
• Fill in the remaining water completely;
  
• Let it steep for 2 minutes;
  
• Stir a few times around the top with a spoon;
  
• let water run through at 2:50.
  

The run through time should be a maximum of 1 minute (adjust the grinding level if necessary)

Have fun trying it out and experimenting yourself ;-)