| Origin | Bolivia |
| Region | Sud Yungas, La Paz |
| Producer | Juan Carlos Huanca (Finca Asunta) |
| Process | Natural |
| Varietal | Gesha |
| Elevation | 1550 |
| Tasting Notes | Blueberry, Blackberry, Lavender |
— Seth Taylor, Owner Operator
Size: 225 grams of whole bean coffee. Roasted mid November 2024.
This coffee was featured in the Day 25 of the 2024 Advent Calendar!
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MORE ABOUT THE ROASTER
"This coffee is fruity & fun! It’s a sweet cup with a ton of purple flavours to it. On first taste you get a blueberry syrup note, followed by a nice hit of blackberry acidity, finishing off with a lovely lavender floral note reminding us that this is in fact a Gesha Variety.”
— Seth Taylor, Owner Operator
The Hario V60 is a great brewing device. One of my go-tos for sure. Here is the simplest recipe for success:
20g Coffee @ Med-Fine Grind
340g water @ 208*F/98*C or higher
Slowly pour 340g of water directly into the middle of the brewer (this should take about 1m30s).
Let the coffee drain out (this should take about 1m00 to 1m30s).
Total brew time around 2m30s to 3m00s.
Every coffee is a little different but this recipe is a great start. After you make the first cup you can adjust the grind size for your personal taste. Too light in flavour? Go a little finer. Too heavy? Coarsen that grind up!
I like the Bolivia Asunta with a slightly finer grind. It just brings out the best sweetness for this coffee. Happy brewing.
