Francy (Gesha)
We partnered up with a new micro roaster called tin., who focus on rare and weird coffees, and we collabed on this gem from the extraordinary Francy Castillo.
It's a washed Gesha that has undergone an extended fermenteation. It's so delicate with a sweetness that lingers. It has floral notes when hot and a honey and citrus sweetness as it cools.
ORIGIN + VARIETY: Colombia + Gesha
TASTING NOTES: dark chocolate + cherry + praline + vanilla
ROAST: Light
PRODUCER: Francy Castillo
FARM: La Indonesia
REGION: Nariño
ALTITUDE: 2150 masl
PROCESS: washed
SIZE: 125g and 227g bags
GRIND: whole bean
More about the processing method:
Harvested cherries were dry fermented for 72 hours prior to being depulped. The pulped coffee is then fermented with honey for 72–96 hours in a biodigester. The fermented coffee is then fully washed and dried in the sun for 15–20 days.
More about the producer:
Francy operates El Ubérrimo farm in the Nariño Department of Colombia. “Ubérrimo” refers to the abundant production of the crops on the farm, which is a project shared primarily between Francy, her parents, and her five sisters.
Brewing Tips
- POUR OVER: For a V60, we recommend grinding fine-medium for this roast, 2-3 pours (post bloom). We use a 1:15 for a real complex and velvety cup, or a 1:16/1:17 for a more rounded cup. Don't over-extract (over 3 min) or grind top fine as this coffee is delicate. We love this coffee on a flat bottom dripper too!
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