Colombia Albierzon Prada Devia - Geisha, Washed
Tastes Like: watermelon, mandarine, fairyfloss
Producer: Albeirzon Prada Devia
Farm: Finca Tres Esquinas
Farm Size: 7 Hectares
Region: Tolima
Municipality: Palestina
Harvested: May to July
Variety: Geisha
Altitude: 1750 MASL
Process: Washed
The coffee growers of Los Vascos descend from early northern spanish settlers, with Los Vascos translating to "The Basques". Their ancestral cuisine combines strong aromatic and natural sweet flavours like cherries and dark wines, notes of which can be tasted in the profile of their coffees today. The growers of this region consistently produce high quality coffee and continue to seek out ways to improve what they do.
Alberizon Prada, owner of Finca Tres Esquinas, grew up with coffee. His parents were coffee growers, and he was raised in and among the coffee trees. Today, he works on his own farm with his wife, applying everything that he learned from his parents to produce specialty coffee. For Albeirzon and his family, high quality coffee means aiming to have fewer bean defects caused by actions on his farm. He achieves this by focusing on specialized tree care, picking only mature cherries, better post harvest techniques and investing back into his farm infrastructure. They plan to increase the quantity of available coffee, while also increasing the quality of what they harvest. He wants to start replacing his Castillo trees for Caturra because he has noticed that Caturra is more productive on his farm. Albeirzon is member of a cooperative called ASOTBILBAO, a group of dedicated producers committed to the sustainability of coffee as well as the soil in which it grows.
While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!
BLENDS:
Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1
SINGLE ORIGINS
These are roasted light, with great developement.. so leaves us running a couple recipes:
Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9
Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3
This is based on our commercial machine at the following parameters:
Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS
Pour Over
Dose - 15g
Water -
Temp - 100 Degrees
0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00
Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.
Aeropress
Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.
General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%
Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17
Fetco
Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17