Meticulous Process
The Gesha cherries begin with a 48-hour fermentation using beer yeast, a step designed not to overwhelm but to stabilize, encouraging controlled oxidation and building a framework of sweetness before anything else develops. Next, the coffee is bathed in a mucilage slurry for 24 hours, with stirring every 3 hours. Every detail in the process matters: the agitation keeps the fermentation even, breaking up and preventing hotspots while preserving clarity and enhancing the body.
the glamorous gesha
Delicacy, precision, and craft. Drying is where patience must take precedence to ensure the coffee is optimum and precise. No rushing. No shortcuts. For the first seven days, the coffee is stored at a lower temperature to preserve its aromatics, and then gradually increased over the next two to three weeks until it reaches 12% moisture. The result? Floral notes of lavender, citrus notes of mandarin, a hint of nectar, with a flirtatious aura capturing your soul.
Caturra Floral Pour-over
1:17 RATIO COFFEE TO WATER
20 GRAMS COFFEE | 340 ML WATER
WATER TEMP | GRIND
GRIND SIZE: ~ 800 MICRONS
WATER TEMP: 98 DEGREES CELSIUS (208.4 DEGREES FARENHEIT)
POUR-OVER GUIDE
BLOOM POUR - 60 GRAMS
WAIT :45 SECONDS
POUR TO 140 GRAMS, PAUSE
POUR TO 240 GRAMS; PAUSE
POUR TO 340 GRAMS