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HomeCoffeesColombia - Villa Betulia Gesha Queen
Colombia

Colombia - Villa Betulia Gesha Queen

Aerobic Natural Gesha, grown at 1500 to 1600 masl

Roasted by The Studio: Coffee Roaster & Cafe

Available now· checked 30 Jul
FarmRoaster-stated
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Cupping score

88/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryThe Studio: Coffee Roaster & Cafe· Lagos, Portugal
FarmVilla Betulia, Colombia✓
ProducerLuis Aníbal Calderón
ProcessAerobic NaturalProcess = Aeroboic Natural✓
Harvest—
Altitude1500 to 1600 masl✓
ClimateTropical savanna
VarietiesGesha✓
Roast—
Tasting notesPapaya, Spiced Rum, Blackberry, Tangerine, Toffee✓

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

Flavor Profile

5NOTES
  • Papaya
    Fruity
  • Spiced Rum
    Sour/Fermented › Alcohol/Fermented
  • Blackberry
    Fruity › Berry › Blackberry
  • Tangerine
    Fruity › Citrus
  • Toffee
    Sweet › Brown Sugar

Supply Chain

  1. Farm

    Villa Betulia, Colombia

    Grown by Luis Aníbal Calderón

  2. Roastery

    The Studio: Coffee Roaster & Cafe

  3. Coffee· viewing

    Colombia - Villa Betulia Gesha Queen

Keep exploring the atlas

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

Tastes similarColombia, Villa Betulia GeshaColombia - Villa Betulia - Luis Anibal Calderon - NaturalVilla Betulia Primitivo DialColombia YirgacheffeColombia L A C Pink BourbonColombia: Gerson MoraMore from this producerLuis Aníbal Calderón31More from this farmVilla Betulia25 moreSame variety, exploredGesha2495Similar flavour profilePapaya, Spiced Rum, Blackberry1200Same processAerobic Natural794From the same originColombia6009More from this roasterThe Studio: Coffee Roaster & Cafe3 coffees
Community

Brew recipes

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

ProcessAerobic NaturalAltitude1500 to 1600 masl
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

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