Description
Specification
Accessories
Compare
El Socorro - Guatemala - Washed Gesha Limited 250gr
Location: Guatemala, Palencia
Farmer: Diego de la Cerda
Producer: El Socorro
Varietal: Washed Processed Gesha
Flavour Notes: Nectarine Melon & Jasmine
Sweetness: ●●●○○
Body: ●●○○○
Acidity: ●●●●○
- Harvest Date: February 2023
- Received Date: October 2023
- Varietal: Gesha
- Growing Altitude: 1800 meter
- Processing Method: Washed
- Total Volume Ordered: 600 kg
- Roast: Light Roast
- Flavour Notes: Nectarine Melon & Jasmine
Our recipes
These recipes reflect the approach to coffee served in our Showroom.The filter recipe is based on our own april Brewers (flat-based) and our april Paper Filters. As for espresso, the recipes are designed using a Modbar AV.
All of our grind settings reference a Ditting Sweet Lab 804 or a Mahlkonig EK43. You can adjust your grind settings as necessary and use the recommended brew time as a reference.
Filter Brewing
Dose: 12g
Water: 200g at 91°C
Grind size: 9.2 (Ditting)
Brew time: 2:30-3:30
Target TDS: 1.25 - 1.35
Begin your brew with an initial 100g pour. Use your first 30g of the pour to saturate the coffee bed evenly whilst implementing a circular pouring technique.
Continue your pour by completing the final 70g pour into the center of the coffee bed. Replicate this pouring format once again, commencing your second pour at 35 seconds. Finish the brew with a total brew time in 2:30-3:00 minutes.
Example of the pouring structure:
1. 30g Circle Pour - 70g Center Pour (0:00)
2. 30g Circle Pour - 70g Center Pour (0:30)
Espresso Brewing
Dose (in): 20g
Dose (out): 60g (1:3)
Grind Setting: 4 (Ditting)
Brew Time: 20-25s
Target TDS: 6.5 - 8
Dose and distribute carefully using a scale capable of reading to an accuracy of 0,1g. You must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless'.
We recommend using a dosage within +/-1g of the size of the basket.
Please adjust your grind settings as necessary and use the recommended brew time as a reference.
Cupping
Grind Size: 6
Dose (in): 10g
Brew Water: 170g at 100°C
Brew Time: 4:00
Days from Roast: 15
Target TDS: 1.27 - 1.33
About the coffee
This particular lot of Gesha is undoubtably an outstanding coffee. Not only does it fit the profile perfectly for our preference of clean and floral washed Gesha, but it also performed incredibly well during the most recent Guatemalan Cup of Excellence competition, placing 1st with a cup score of 91.13 overall.
This is the third season that we are working with coffee from El Socorro and we are very excited to welcome the team into the april Partner Farmer family.
Sweetness: ●●●○○
Body: ●●○○○
Acidity: ●●●○○
About the farm
El Socorro is a farm known for its consistent quality and exceptional stability, placing highly over consecutive years in the Guatemalan Cup of Excellence competitions. Diego is a third generation farmer, having held the reigns at the farm for last 15 years, during which the number of varietals on offer have increased and the production methods have become more consistent and unique.
El Socorro produce fantastically clean washed processed coffees, utilising hot water following the milling process to accelerate the fermentation. Diego believes that reducing the fermentation time maintains the optimal density of the bean leading to a greater cup quality.
This is the second year that we are working with coffee from El Socorro and we are very excited to welcome the team into the april Partner Farmer family.
April Coffee
April is a coffee roastery, rooted in Copenhagen with the vision to progress the way we roast coffee. We believe that where you are matters. It shapes you as a person and a company, that is why we are in Copenhagen. April is an extension of our interpretation of the city. At April we focus on roasting coffee. That is what we do. It’s our profession and our passion.
El Socorro - Guatemala - Washed Gesha Limited 250gr
Location: Guatemala, Palencia Farmer: Diego de la Cerda Producer: El Socorro Varietal: Washed Processed Gesha Flavour Notes: Nectarine Melon & Jasmine |
|
Our recipesThese recipes reflect the approach to coffee served in our Showroom.The filter recipe is based on our own april Brewers (flat-based) and our april Paper Filters. As for espresso, the recipes are designed using a Modbar AV.
All of our grind settings reference a Ditting Sweet Lab 804 or a Mahlkonig EK43. You can adjust your grind settings as necessary and use the recommended brew time as a reference.
|
Filter Brewing Dose: 12g Water: 200g at 91°C Grind size: 9.2 (Ditting) Brew time: 2:30-3:30 Target TDS: 1.25 - 1.35
Begin your brew with an initial 100g pour. Use your first 30g of the pour to saturate the coffee bed evenly whilst implementing a circular pouring technique. Continue your pour by completing the final 70g pour into the center of the coffee bed. Replicate this pouring format once again, commencing your second pour at 35 seconds. Finish the brew with a total brew time in 2:30-3:00 minutes.
Example of the pouring structure: 1. 30g Circle Pour - 70g Center Pour (0:00) 2. 30g Circle Pour - 70g Center Pour (0:30) | Espresso Brewing Dose (in): 20g Dose (out): 60g (1:3) Grind Setting: 4 (Ditting) Brew Time: 20-25s Target TDS: 6.5 - 8
Dose and distribute carefully using a scale capable of reading to an accuracy of 0,1g. You must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless'. We recommend using a dosage within +/-1g of the size of the basket.
Please adjust your grind settings as necessary and use the recommended brew time as a reference. | Cupping
Grind Size: 6 Dose (in): 10g Brew Water: 170g at 100°C Brew Time: 4:00 Days from Roast: 15 Target TDS: 1.27 - 1.33
|
| About the coffee This particular lot of Gesha is undoubtably an outstanding coffee. Not only does it fit the profile perfectly for our preference of clean and floral washed Gesha, but it also performed incredibly well during the most recent Guatemalan Cup of Excellence competition, placing 1st with a cup score of 91.13 overall.
This is the third season that we are working with coffee from El Socorro and we are very excited to welcome the team into the april Partner Farmer family.
Sweetness: ●●●○○ Body: ●●○○○ Acidity: ●●●○○ |
About the farm El Socorro is a farm known for its consistent quality and exceptional stability, placing highly over consecutive years in the Guatemalan Cup of Excellence competitions. Diego is a third generation farmer, having held the reigns at the farm for last 15 years, during which the number of varietals on offer have increased and the production methods have become more consistent and unique.
El Socorro produce fantastically clean washed processed coffees, utilising hot water following the milling process to accelerate the fermentation. Diego believes that reducing the fermentation time maintains the optimal density of the bean leading to a greater cup quality.
This is the second year that we are working with coffee from El Socorro and we are very excited to welcome the team into the april Partner Farmer family. | |
April Coffee
April is a coffee roastery, rooted in Copenhagen with the vision to progress the way we roast coffee. We believe that where you are matters. It shapes you as a person and a company, that is why we are in Copenhagen. April is an extension of our interpretation of the city. At April we focus on roasting coffee. That is what we do. It’s our profession and our passion.