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Dose: 21g
Ratio: 1:16
Grind: Finer than Neutral
Brew Time: 3:10
TDS: 1.44%
Extraction: 20.13%
Sensory Description:
A well-extracted cup of Inmaculada Natural Gesha has a pleasant syrupy and candy-like sweetness that is a little richer than most gesha coffees we carry. While there are still the classic floral and citrus notes common to this variety, it’s not as delicate and tea-like as most, making it a unique part of our lineup. You can expect some malic acidity similar to apples and kiwi. The sweetness presents similar to dried mango and blueberry jam, and the aftertaste is quite crisp and clean, similar to a green apple. This coffee highlights the complexity and nuance of gesha with a very classic natural processing, boosting the fruit-forward and syrupy nature of the coffee while still allowing the variety to shine.
Dial Notes:
I am recommending a slight updose to a 1:16 ratio for this coffee, as it brews relatively quickly for a gesha and is better served by the slightly exaggerated mouthfeel that the updose provides.
Under-extraction on this coffee does not present with the typical too-sour sensation of most coffees, but rather a slightly thin and muted taste that leaves you wanting more. The flavors simply don’t pop as much as they do when more extracted. If you find that your cup is reminiscent of fruits and berries, but not a syrupy and candy-like version of them, then you likely need to grind a little finer for the next brew.
Over-extracted cups of Inmaculada Natural Gesha were a little astringent, leaving my palate slightly dry. Too much extraction contributed to an over-steeped green tea flavor that distracted from the juicy fruit this coffee is capable of. This can be a little tricky to determine, as it can taste somewhat similar to under-extraction because of the muted fruit flavor. However, if your mouth feels slightly parched after the sip, it’s a good indication that you might need to grind a little coarser.
Well-dialed cups of Aril highlight the unique fermentation and processing combination of this Panamanian gesha. With an extended Carbonic Maceration combined with a washed finish, you’ll find this coffee to be exceptionally bright and lively compared to more delicate expressions of gesha. The result is a flavor profile of ripe tropical fruit like pineapple and mango, with some strawberry-like sweetness. You should expect a crisp, clear expression of fruit flavor rather than a syrupy or heavy-bodied one. The brightness and clarity in the cup also allows the floral and slightly citric notes to shine all the way through to the aftertaste.
Los Bellotos Bernardina are defined by their rich sweetness and creamy texture. There’s also a unique and pleasant contrast between the upfront flavor profile and the finish. At the front, you’ll notice more fruit-forward notes of concord grape, kiwi, and green apple – sweetness and malic acidity pairing well together. Towards the end and into the aftertaste, the flavors transition to more caramel, cola, and hazelnut-like notes.
