Gigante Geisha – Colombia – Honey Co-Fermented 48h

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
• For orders below 40€, shipping cost is 4€.
• We will not ship at all to the Canary Islands, Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/5 days, M-F.
• Delivery to Portugal in 3/5 days, M-F.

Europe

• Free shipping for orders over 99€ including coffee and some small accessories.
• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.

Gigante Geisha, a Competition Coffee with Special Processing

Origin and Cultivation

Gigante Geisha is a special lot sourced from a select group of producers in the coffee-growing sub-region of Gigante, located in Huila, Colombia. These farmers dedicate their efforts to cultivating and harvesting high-quality coffee, following good agricultural practices throughout the year. The combination of climate, altitude, and fertile soils in this region allows for the development of exceptional beans, renowned for their distinctive and complex flavors.

Exotic Geisha Variety

The Geisha variety has gained popularity in recent years thanks to its unique flavor profile, delicate yet bursting with complexity. It often displays a pleasant sweetness alongside berry and citrus acidity, floral notes of jasmine, and fruity hints of mango, papaya, or peach. This makes the Geisha variety one of the most exotic and prized in the world of specialty coffee. It’s become increasingly common to hear about baristas winning competitions and world championships using this juicy variety.

Harvest and Fermentation Process

During harvest season, the cherries are handpicked at their optimal ripeness. This manual selection ensures that only the highest quality coffee cherries are chosen. Once harvested, the cherries are meticulously sorted, fermented for 12 hours, and then depulped. This first step is crucial for enhancing the distinctive notes of the Geisha variety.

Special Processing at Los Patios

After depulping, the beans are transferred to the special processing station at Los Patios. Here, the beans undergo a second phase of processing, which includes anaerobic maceration and a 48-hour co-fermentation with must from the cherries and berry juice. This innovative co-fermentation process allows the beans to absorb the sweet and fruity flavors that define Gigante Geisha.

Drying and Monitoring

Once the fermentation phase is complete, the coffee is drained and placed to dry at Los Patios for a period of 12 to 16 days. During this time, the beans are constantly monitored and rotated to ensure even drying and preserve the quality of the beans. This meticulous care during the drying process is essential to maintain the integrity of the bean’s embryo, a key aspect in the development of this special process.

Cup Quality and Sustainability

Cup quality is paramount at Los Patios, but so is the quality of the bean itself. Preserving the bean’s embryo is one of the key objectives of this process, ensuring that the coffee not only delivers exceptional flavor but also maintains its physical integrity. This focus on quality ensures that every cup of Gigante Geisha offers a unique sensory experience, with sweet and fruity flavors that reflect the care and dedication put into its production.

Conclusión

Gigante Geisha is more than a special coffee; it is the result of the collective effort of small producers committed to excellence. From the careful handpicking to the innovative co-fermentation process, every step in the production of this coffee is designed to deliver an exceptional experience in every cup. The dedication to quality and sustainability is reflected in the unique taste and complex profiles that make Gigante Geisha a true gem.

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This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2.2
• Weight: 18gr
• Yield: 38gr
• Time: 30-36s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)