Colombia Jose Amir Garzon Gesha Washed
RM80.00 – RM400.00
| Variety | Gesha |
| Country | Colombia |
| Processing | Washed |
| Region | Huila |
| Altitude | 1,800 – 1,900 m |
| Roast Level | Light Roast |
| Tasting Notes | Jasmine, Bergamot, Peach, Lemon, Black Tea |
| Quantity | 200g/1000g |
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 |
Jasmine, Bergamot, Peach, Lemon, Black Tea
| Variety | Gesha |
| Country | Colombia |
| Processing | Washed |
| Region | Huila |
| Altitude | 1,800 – 1,900 m |
| Roast Level | Light Roast |
| Tasting Notes | Jasmine, Bergamot, Peach, Lemon, Black Tea |
| Quantity | 200g/1000g |
About This Coffee :
Colombia Jose Amir Garzon Gesha Washed
Origin: Huila, Colombia
Altitude: 1,800 – 1,900 m
Variety: Gesha
Processing Method: Washed
Flavor Profile: Jasmine, Bergamot, Peach, Lemon, Black Tea
Region and Farm Introduction: Located in southern Huila, José Amir Garzón’s farm benefits from the region’s volcanic soils, abundant rainfall, and dramatic diurnal temperature shifts. Huila is recognized worldwide as one of Colombia’s premier coffee regions, particularly for producing Gesha of exceptional clarity and florality. José Amir focuses on meticulous farm management and precise processing to highlight the variety’s inherent elegance and aromatic complexity.
Processing Method Features: The washed process involves carefully fermenting the cherries for 24–36 hours before washing and drying. This method highlights Gesha’s signature attributes: pronounced floral aromatics, bright acidity, and a clean, tea-like structure. The approach emphasizes transparency, ensuring the purity of the variety shines through.
| Pack Quantity |
200g ,1000g |
|---|
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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