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HomeCoffeesColombia El Jardin Gesha
Santa Bárbara · Colombia

Colombia El Jardin Gesha

Anaerobic Washed Gesha, grown at 1800 masl

Roasted by Onyx Coffee Lab

Recently sold out· checked 3 Aug
FarmRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
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Details

RoasteryOnyx Coffee Lab· Fayetteville AR, USA
FarmFinca El Jardín, Santa Bárbara, Colombia✓
ProducerLeonardo Henao
ProcessAnaerobic Washed✓
HarvestJune✓
Altitude1800 masl✓
ClimateTemperate oceanic
VarietiesGesha✓
RoastLight✓
Tasting notesNectarine, White Flower, Blackberry, Honey✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • Nectarine
    Fruity
  • White Flower
    Floral
  • Blackberry
    Fruity › Berry › Blackberry
  • Honey
    Sweet › Brown Sugar › Honey

Supply Chain

  1. Farm

    Finca El Jardín, Santa Bárbara, Colombia

    Grown by Leonardo Henao

  2. Harvest

    June

    stated by the roaster, no harvest year to match on

  3. Roastery

    Onyx Coffee Lab

  4. Coffee· viewing

    Colombia El Jardin Gesha

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarColombia Santa Barbara Gesha HoneyColombia Gesha Finca El JardinColombia, Jardines Del Eden, Pink GeshaColombia Finca El Paraíso Gesha LettyColombia Jheison Lopez Finca La Mina 1Colombia HuilaMore from this producerLeonardo Henao2More from this farmFinca El Jardín11 moreSame variety, exploredGesha2495Similar flavour profileNectarine, White Flower, Blackberry2259Same processAnaerobic Washed287From the same originColombia6009More from this roasterOnyx Coffee Lab419 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessAnaerobic WashedAltitude1800 maslRoastLight
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability