el diviso comp natural gesha
el diviso comp natural gesha
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We no longer offer an espresso grind size; this is because we cannot guarantee it will be correct for every machine.
FAR FROM ORDINARY…
THIS COFFEE COMES IN 150g TINS
Variety: gesha
Process natural+
Origin Colombia
Region Pitalito, Huila
Finca el diviso
Producer nestor lasso
Profile: orange blossom - cherry - jasmine
Bright natural profile associated with Nestor Lasso, notes of orange / citrus shortbread.
From Lohas Beans;
Suggest a harmonious and complex blend of floral notes which is appealing to coffee connoisseurs seeking a refined taste experience. You will find a diverse and fragant bouquet reminiscent of jasmine, rose and lavende
Geisha coffee has its roots in the Ethiopian town of Gesha (or Geisha). Geisha coffee is renowned for its exceptional flavor characteristics. It is often described as having a complex and floral aroma, with notes of jasmine, bergamot, and tropical fruit. Geisha coffee is prized for its exceptional and complex flavor profile, and it has become a symbol of high-quality specialty coffee. Coffee enthusiasts and connoisseurs often seek out Geisha beans for a unique and memorable coffee experience.
Floral Symphony:Suggest a harmonious and complex blend of floral notes which is appealing to coffee connoisseurs seeking a refined taste experience. You will find a diverse and fragant bouquet reminiscent of jasmine, rose and lavender.
This coffee is phenomenal on all brew methods!
**IMPORTANT SHIPPING INFO**
ALL PACKAGES ARE SENT ‘TRACKED’
PLEASE SELECT FROM EITHER TRACKED 24 or TRACKED 48 (UK)
PURCHASE ANY 2+ BAGS TO GET A SHIPPING UPGRADE TO TRACKED 24
Brew Guide Below
Temperature
Temperature
For pour-over filter methods, aim for the mid 80’s. We are aiming to preserve the sweetness of these coffees. Espresso, aim for lower 90’s.
Ratios / dose / bloom
Ratios / dose / bloom
Pour over:
Larger doses, smaller water ratios.
Initiate a bloom with minimal water, leave for up to a minute then start your pulse pours to the desired amount.
Espresso:
For larger doses, aim for a slightly larger yield than a 1:2 ratio but again cater to your taste. Use a pre-infusion if possible. Aim for an extraction in the mid-20 seconds.
Rest periods
Rest periods
Please ensure a rest period of at least 3 weeks for ALL brew methods; each coffee will be different in terms of rest needed. All our coffees will benefit from a substantial rest period of anywhere from 3-6 weeks (!) Ideally, you will grind what coffee you need and not keep pre-ground coffee for any length of time. Espresso generally needs a longer rest period than filter coffees, to fully de-gas and settle.
Freezing
Freezing
Please don’t freeze our coffees, it’s largely to do with the nature of the rest periods needed to develop profiles. As soon as a coffee is frozen, the development stage stops.
our process
we roast coffee in Livingston, near Edinburgh. Our roaster of choice is a typhoon fluid bed roaster. All electric.
all our coffees are rested before selling, to ensure they have developed fully before brewing. Optimal drinking is around the 3 week past roast date mark, although each coffee is uniquely different.
Coffee Info
Good to know
Roast Dates
We roast our coffees fresh every week so they can be enjoyed at their best – after a short rest. Following roasting, beans release CO₂, and their flavours gently settle, which is why we recommend letting them rest before brewing. For all brew types, they are best left for 3-4 weeks post-roast for optimum flavour. Store your coffee in a cool, dark place in a sealed bag or airtight container, and you’ll taste the clarity, sweetness, and balance that proper resting brings.
How our coffee gets to you
Otherwise known as Shipping and Despatch - we use Royal Mail if shipping in the UK and UPS if shipping abroad. We aim to ship off ASAP after purchase. This is different for pre-orders or some limited runs, so be sure to either check the product page, or ask!
Unsure about something?
If you want clarity on anything or some help with brewing methods, just get in touch. No such thing as a stupid question...
Best place to reach us is on Instagram, through the website or andrew@thesourcecoffee.co.uk