Ricardo Zelaya Gesha
🌎 Origin: Antigua, Guatemala
💦 Process: Washed
🔬 Varietal: Gesha
⛰ Elevation: 1,600-1,850 MASL
Recipes
Pour-over
Dose: 24.5g
H20: 350g
Temp: 205 F
Grind setting: 4 on Ode with SSP, 3 + 1 click on Ode, medium to medium fine
Total Brew Time: -4 mins
Directions:
1. Bloom at 49-54g H20 (approximately 2x the amount of coffee to water).
2. Wait 30-40s (closer to 40s if the coffee is 1.5-2 weeks off roast).
3. Pour up to 150g before the slurry dries, then 250g, and finally 350g.
Espresso
Dose: 19.5g
Out: 40g 22-23s
Aeropress
Dose:15g
H20: 210g
Temp: 205 F
Grind Setting: 4 + 2 clicks on Ode with SSP, 4 on Ode, medium to medium coarse
Total Brew Time: 2 mins
Directions:
1. Bloom: Pour water up to 210g.
2. Wait 30s before agitating back and forth evenly for 10s.
3. Wait until 2 min to plunge.
French Press
Dose: 46.5g
H20: 750g
Temp: 205 F
Grind Setting: 6+1click
Directions:
1. Pour up to 750g
2. Wait until 40s, agitate 10s
3. Plunge 1/2 way down at
4. Plunge all the way down at
Timestamps
Beach Intro!
About this Coffee w/Kylee
Pour-Over Recipe
Quick Espresso Recipe
Aeropress Recipe
French Press Recipe