a.m. espresso
Gesha Village Gaylee Illubabor Forest
₱2,500.00
2 in stock
Curator's Notes:
This coffee comes from the Gesha Village ram in Bench-Maji, a remote region known for producing some of the world’s most unique coffees. Grown at 2,000 meters above sea level, this lot uses the Illubabor Forest varietal – a rare Ethiopian coffee variety and is made using the honey process, where some of the fruit is left on the beans during drying to bring out more sweetness and body.
It’s a delicate, fruit-forward coffee, best enjoyed slowly to appreciate all its layers.
The Community Says:
TASTING NOTES:
Peach Calpis, accompanied by the scents of lemon black tea, orange peel and bergamot
ESPRESSO INSTRUCTIONS:
V60 FILTER INSTRUCTIONS:
Dose: 15g
Water: 225g total (Ratio 1:15)
Temperature: 93°C
Dose 15g in a V60 and add 225g of water in 4 pours at 93°C. Start with a 60g bloom for 30 seconds, followed by a slow 60g pour. Allow water to drain through each time before adding the next 60g, then finish with a final 45g pour. Aim to finish the brew at around 2:45.
FRENCH PRESS INSTRUCTIONS:
Curator's Notes:
This coffee comes from the Gesha Village ram in Bench-Maji, a remote region known for producing some of the world’s most unique coffees. Grown at 2,000 meters above sea level, this lot uses the Illubabor Forest varietal – a rare Ethiopian coffee variety and is made using the honey process, where some of the fruit is left on the beans during drying to bring out more sweetness and body.
It’s a delicate, fruit-forward coffee, best enjoyed slowly to appreciate all its layers.
TASTING NOTES:
Peach Calpis, accompanied by the scents of lemon black tea, orange peel and bergamot
ESPRESSO RECIPE:
V60 FILTER RECIPE:
Dose: 15g
Water: 225g total (Ratio 1:15)
Temperature: 93°C
Dose 15g in a V60 and add 225g of water in 4 pours at 93°C. Start with a 60g bloom for 30 seconds, followed by a slow 60g pour. Allow water to drain through each time before adding the next 60g, then finish with a final 45g pour. Aim to finish the brew at around 2:45.
FRENCH PRESS RECIPE:
The Community Says:
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