غيشاأسييندا لا ميرا كالداس كولومبياحبوب البن
المنشأ
- المنطقة: كولومبيا
- الصنف: غيشا
- المعالجة: Natural
- التحميص: تحميص القرفة
- الارتفاع: 1700-1850
- رقم الدفعة:
- المزارع:
النكهة:
Cupping notes: tropical fruits, citrus, fermented winey notes, rose floral
- الرائحة: متوسط إلى قوي
- النظافة: متوسط إلى قوي
- الحلاوة:متوسط إلى قوي
- الحموضة:متوسط إلى قوي
- القوام:متوسط
- المرارة:لا شيء
- بعد الطعم:متوسط إلى قوي
- بعد التبريد:متوسط إلى قوي
غيشاأسييندا لا ميرا كالداس كولومبيامقدمة حبوب البن:
Colombia Mi terra Geisha
Gesha from Hacienda La Mira, Colombia
Country: Colombia
Region: Caldas Chinchina
Elevation: 1700-1850m
Variety: Gesha
Processing: Natural
Grade: SUPREMO
You’ve probably tried Panamanian Gesha and Ethiopian Gesha—now it’s time to explore Colombian Gesha~ Today, Px Coffee is sharing a natural-processed Gesha from Colombia with you all!
Colombian coffee is pretty famous worldwide—it’s the third-largest coffee-producing country, after all (formerly ranked second)! Before 2001, Colombia focused more on commercial coffee beans, but it only started entering the relatively niche specialty coffee market after 2001. Even so, due to Colombia’s environment being highly suitable for specialty coffee growth (diverse terrain, low latitude, high elevation, large temperature variations, slow bean growth), it has significant potential in the specialty coffee scene! Colombia has three north-south Cordillera mountain ranges that extend right into the Andes. Coffee is grown along the highlands of these mountain ranges, which provides a diverse climate. Here, there’s a harvest season all year round, with different types of coffee ripening in succession during various periods. And luckily, unlike Brazil, Colombia doesn’t have to worry about frost damage. Colombia has approximately 2.7 billion documented coffee trees, 66% of which are grown on plantations using modern cultivation methods, while the rest are grown on traditionally managed small farms. Geisha is pronounced the same as the Japanese word for “geisha,” hence it’s also nicknamed the “geisha coffee.” Since the tree variety is taller than typical coffee trees, it was originally planted in a small area within the estate and used as a windbreak.
The Gesha (Geisha) variety was discovered in 1931 in the Gesha forest of Ethiopia and later sent to the coffee research institute in Kenya. It was introduced to Uganda and Tanzania in 1936; Costa Rica introduced it in 1953.
When it comes to Colombian processing methods, washed processing is the most common, but today Px Coffee is bringing you this Gesha, which is naturally processed. Natural processing is one of the oldest methods, reducing the moisture content of coffee cherries through sun drying. Natural processing can add some fermented flavors to the coffee, enhance its sweetness, and enrich its flavor profile.
Px Coffee Roasting Curve
This bean has a high elevation and dense bean structure. To highlight its characteristics and aroma, we chose a light roast, which better brings out the bean’s inherent traits. We used medium heat for dehydration. The drum temperature was set to 160°C when loading, with the air vent at 3 and heat at 110. The turning point was at 1’32”, 107.3°C; At 140°C, the air vent was opened to 4; At this point, the bean surface turned yellow, and the grassy smell completely disappeared, entering the dehydration phase. When the drum temperature reached 166°C, the heat was adjusted to 90, with no change to the air vent; 
At 7’46”, the bean surface showed ugly wrinkles and black spots, and the toast smell distinctly shifted to coffee aroma—this can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. First crack began at 8’37”, and the air vent was adjusted to 5 (be very careful not to reduce heat to the point where cracking stops). First crack development lasted 1’28”, and the beans were dropped at 195°C. 
تابع الحساب الرسمي وأرسلاقرأ المقال كاملاً مجاناً
مقدمة المنطقة:
Colombia is the world's third-largest coffee exporter, mainly producing Arabica coffee, and it is also the country that exports the most Arabica beans. Colombia is rich in products; in particular, coffee, flowers, gold and emeralds are known as the "four treasures."
Colombia is located in the northwest of the South American continent, bordering Panama in Central America. Seen from an overhead view, its western side looks as if it has been scratched by a cat; from north to south, it leaves three vertical claw marks. The country's famous producing regions are scattered among these Andes mountain ranges with fertile volcanic soil.
نصائح التحضير:
Recommended brewing method: pour over
Filter: V60
Water temperature: 90-92°C
Dose: 15g
Ratio: 1:15
Grind size: medium-fine (80% through a 20-mesh sieve according to Chinese standards)
Brewing technique: batch brewing
Bloom with 30g of water for about 30 seconds, then pour in 125g of water in small circular motions centered around the coffee bed. When the water level drops close to exposing the coffee bed, continue pouring to reach 225g total. Remove the filter when the water level is about to expose the coffee bed (start timing at bloom). Total brew time: 2’00”.
