Here's how we brewed this exclusive (and uniquely processed) Gesha from Panama, roasted by Black & White!
Ruben Vega inherited his three acre farm from his family 12 years ago and planted it exclusively with Gesha. He sent this lot to Panama’s CCD for processing, which pioneers state-of-the-art new methods, among them: “Dynamic Cherry”. This process involves an extended anaerobic fermentation of up to 96 hours, bringing an intense fruitiness to Gesha’s signature delicate floral notes. We tasted red cherry, fruit punch, pink florals, a sparkling stone fruit acidity, and a silky clean body.
🌎 Origin: Boquete, Panama
🍒 Process: Dynamic Cherry
🔬 Varietal: Gesha
⛰ Elevation: 1,300 MASL
Brew Recipe for Ruben Vega Dynamic Cherry Gesha
Using Stagg X Dripper
Ingredients:
21.5g of Ruben Vega Dynamic Cherry
350g of water
203°F
Steps
1. Measure and grind coffee at a medium-coarse setting
Measure out 21.5g of coffee beans and grind them on a medium-coarse setting. We used setting 6.1 on Ode with SSP Burrs, which is about 4.1 on Ode with Gen 1 Burrs, which is a 5.1 on Ode with Gen 2 Burrs. This would be sitting toward the coarse end of the Pour Over range on Opus.
2. Heat water and rinse the filter
Heat water to 203°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g of water for the bloom
Fully saturate your coffee grounds with 50g of water, and allow about 40 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 150g; when water drains about halfway or slightly lower, pour to 250g; then finish at 350g, and agitate with 10 swirls once water drains halfway. The total brew time varies, but we’re aiming for 2:50 - 3:15 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of red cherry, fruit punch, pink florals, sparkling acidity.
Espresso
Ingredients:
20g of the same coffee
40g of water at 203 F
1:2 ratio
Steps
1. Measure and grind coffee
Measure out 20g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 203°F.
4. Grind your coffee
We suggest a brew time of 28 seconds.
4. Pull shot at 9 bars!
Pull your shot at 9 bars with around a 28 second pull time.
5. Decant into your favorite demitasse cup and enjoy!
Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!