Colombia - Gustavo Acevedo - Washed Gesha

We taste: A delicate floral and botanical aroma complemented by a soft and sweet, citrus-toned acidity and a honey-like sweetness. Gin and tonic vibes.

Producer: Gustavo Acevedo

Region: La Celia, Risaralda, Colombia

Elevation: 1,700 meters above sea level

Varietal: Gesha

Process: Fully Washed

Coffee Story

Gustavo Acevedo was a fifth-generation coffee producer near La Celia, Risaralda in the Coffee Axis of Colombia.  A detail-oriented producer, Don Gustavo was always keen on finding ways to improve his coffees each harvest.  He truly understood coffee can never be perfected but that there are always ways to improve upon past results. This coffee is a washed Gesha grown from seeds brought by Gustavo’s daughter, Daisy, (a coffee producer in Filandia, Quindío) from Panama.  Upon planting and cupping the Gesha varietal, Don Gustavo was sold on its potential for high cup quality and impressed by how attuned it was to grow in his unique micro-climate.  

Gustavo was a true visionary in his area and someone we were always proud to work with.  This coffee, a washed Gesha, is from the last harvest before Gustavo’s unfortunate passing.  We believe this coffee, delicate, floral and elegant, is a fitting tribute to a great man who was dedicated to improving, with each harvest, specialty coffee in his region.  Thank you for being you, Gustavo, this one is for you! 

Brew Guide

Hario V60 Dripper

This V60 recipe amplifies the perfumed, floral aroma of this coffee along with the soft, silky body and pleasing acidity.

Recipe

Coffee: 25 grams

Grind size: 5.5 on the Fellow Ode (medium)

Water: 375 grams at 200˚F

Coffee to Water Ratio: 1:15

Brew Time: 2:35

Method

1.     Rinse filter

2.     Add ground coffee

3.     Start timer and saturate grounds with 50g, or so, of water.

4.     Let bloom one minute.

5.     Slowly pour another 290g of water on the coffee, taking care to evenly saturate the grounds. You should end up with 340g of water poured by about 2:00.

6. Swirl brewer to ensure an even draw down of water through the bed of coffee.

7. After all water draws down, remove the brewer from your carafe.

8. Add 35 grams fresh, hot water to the carafe to dilute the brew to the proper strength.

9. Swirl the carafe once more to ensure the brew is homogenized.

10. Pour and enjoy!

Brew Guide

Aeropress Brewer

A simple, pretty standard, big bypass Aeropress brew highlights all that's great about this coffee.

Recipe

Coffee: 20 grams

Grind size: 4 on the Fellow Ode (medium-fine)

Water: 300g at 195˚F

Coffee to Water Ratio: 1:15

Brew Time: 1:30

Method

1.     Rinse filter

2.    Invert aeropress and add ground coffee

3.     Start timer and saturate grounds with 60g water. Stir coffee slurry to ensure all of the grounds are saturated.

4.     Let bloom 30 seconds.

5.     Add another 100g water to the brewer and stir.

6. At 1:00 stir coffee again and screw filter onto top of brewer.

7. Flip brewer onto a carafe or cup and press the plunger slowly and evenly so that you have finished the press at 1:30.

8. Add 140g clean, hot water to the carafe or cup.

9. Stir or swirl to ensure your brew is properly mixed. Pour and enjoy.