Gilmer Cordova: Finca Ecologica
Gilmer Cordova: Finca Ecologica
Gesha being one of the rarest and most unique coffee varietals, offers a higher level of sensorial experience. This coffee offers bright flavors of floral jasmine, apricot and citric tangerine acidity.
- Sourcing: Gilmer Cordova - Finca Ecologica
- Region: Cajamarca
- Variety: Gesha
- Process: Washed
- Altitude: 1850 MASL
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Why is Gesha so Special?
If your a coffee nerd, you've likely heard of Gesha, perhaps from a record breaking auction price or a competition coffee winner. But why is it so special?
Gesha offers a superior flavor profile over other varieties. Typically with a floral forward profile, such as jasmine, with a accompanying high quality clean acidic characteristic, reminiscent of a tea.
The reason for Gesha's superior flavor profile is two fold. In part because of its superior genetics but also because this variety will only thrive in specific soil and climate conditions.
Gesha is ls also a highly sought after variety because of its limited production. The Gesha varietal produces relatively few cherries compared to other coffee plants and requires more attentive care.
Meet Your Farmer
Gilmer owns and operates Finca Ecologica, a 7 acre farm his father, Filadelpo, purchased in 1990. All coffee is harvested & processed by hand. Coffee grows under the protection of natural shade trees. Guano is used to fertilize his farm. Gilmer is committed to innovating his coffee production and producing a high quality of product.
Brew Guide
The goal of brewing this coffee is to really pull out and highlight the citric acidity to complement and balance the soft floral and fruity profile of the coffee.
Method: Pour Over
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Brew Ratio: 1:16
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Grind Size: Medium
Grinder slightly corser will help to speed up flow through the coffee increasing advective extraction and pronouncing the clear and bright acidity.
Water Temperature: 96°C (205)°F
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Bloom: 0:45
Blooming the coffee is key to its extraction, we recommend 0:45. However, a Samo bloom is the optimal strategy for this coffee, blooming with a water temperature of 68°C (155)°F with an increased bloom time of 2:00 and 4x water/dose and finishing the 3 pour strategy with water at 96°C (205)°F.
Pours: 3
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Extraction Yield: 19-23%
Increasing extraction yield will pronounce jasmine and apricot flavors while a more conservative extraction will yield higher levels of perceived acidity.