Colombia Arcila Red Geisha Natural
RM40.00
| Variety | Red Geisha |
| Country | Colombia |
| Processing | Natural |
| Region |
Quindío, Colombia |
| Altitude |
1,800 – 2,500 m |
| Roast Level | Light Roast |
| Tasting Notes | Cherry,Strawberry,Peach,Floral |
| Quantity | 100g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Cherry,Strawberry,Peach,Floral
| Variety | Geisha |
| Country | Colombia |
| Processing | Natural |
| Region |
Quindío, Colombia |
| Altitude |
1,800 – 2,500 m |
| Roast Level | Light Roast |
| Tasting Notes | Cherry,Strawberry,Peach,Floral |
| Quantity | 100g |
About This Coffee :
This Red Gesha delights with its remarkably sweet and rounded profile. At the forefront are-luscious notes olsweet cherry, mingling with the delicate, floral fragrance of magnolia. As the favours evolve bmts of cranberry bring a bright. fruity tartness. while the smooth, golden exsence of honey adds warmth and depth to the finish.
Felipe Arcila, a eo touuder of Cofinet. has been our exporting partner in Colomhia since 2019
Apart from his role at Colinet, Felipe is deeply involved in coffee production, owning farms with his brother Carlos, notably Jardines del Eden.
Rooted in coffee since childhood. Felipe’s father, Jairo, purchased his first collee farm in 1957.
With over 15 years of experience in the industry. Felipe is coumitted to making a positive impact on fellow coffee growers lives and projects through shared knowledge and collaborative suoress.
| Pack Quantity |
100g |
|---|
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Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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