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Colombia Coffee Beans - Colombia Geisha  : In the lush mountains of Buenavista, Quindío, Colombia, La Mina farm cultivates the prized Geisha variety using a unique honey double fermentation process. Grown at altitudes between 1,600 and 1,800 meters, these beans benefit from the region's ideal climate. The 46-hour fermentation and careful sun-drying bring out delicate floral and citrus notes, balanced with natural sweetness. Each cup offers a journey through the vibrant landscapes and meticulous care of Colombia’s renowned coffee tradition.

Colombia Geisha Citrus Bloom

Colombia Geisha Citrus Bloom

AED 86.00
AED 86.00
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Colombia Coffee Beans - Colombia Geisha  : In the lush mountains of Buenavista, Quindío, Colombia, La Mina farm cultivates the prized Geisha variety using a unique honey double fermentation process. Grown at altitudes between 1,600 and 1,800 meters, these beans benefit from the region's ideal climate. The 46-hour fermentation and careful sun-drying bring out delicate floral and citrus notes, balanced with natural sweetness. Each cup offers a journey through the vibrant landscapes and meticulous care of Colombia’s renowned coffee tradition.

Flavor NOTES:

Ripe Papaya, Mandarine, Mangosteen

Acidity
Body
Sweetness
Origin
Colombia
PROCESS
Natural
VARIETY
Geisha
PRODUCER
Del Castillo Colombia Coffee
ROAST PROFILE Espresso
SIZE
GRIND SIZE
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Blacksmith's Brew Guides

What You'll Need

Blacksmith Coffee

19 g (finely ground)

Filtered Water

250 ml at 92°C

How to Brew

Purge & Prep

  • Purge the group head to stabilize temperature.
  • Wipe and dry the portafilter.

Grind & Dose

  • Pour 30–40g of water evenly over the grounds.
  • Let it sit for 30 seconds.
  • This releases trapped gases for better extraction.

Distribute

  • Slowly pour in circles up to 150g total.
  • Keep the water level
    steady—not too aggressive

Tamp

  • Continue pouring gently until you reach 240g total.

Extract

  • Let all the water drip through.
  • Total brew time should be around 2mins 30seconds.

Stop

  • Stop the shot at 40g yield.

Parameters

  • Dose: 19g coffee
  • Yield: 40g espresso
  • Ratio: 1:2.1
  • Water Temp: 92°C
  • Time: 25–30 seconds

Target

  • Balanced flavor with good body and crema.
  • Extraction time between 25–30 seconds.

Dial-In Tips

  • Too fast (<25s): Grind finer → increases resistance → slows flow
  • Too slow (>30s): Grind coarser → reduces resistance → speeds flow

Purge & Prep

  • Rinse the paper filter with hot water (removes paper taste + warms everything).
  • Discard rinse water.
  • Add ground coffee and level the bed.

Bloom (0:00–0:30)

  • Pour 30–40g of water evenly over the grounds.
  • Let it sit for 30 seconds.
  • This releases trapped gases for better extraction.

Main pour (0:30–1:30)

  • Slowly pour in circles up to 150g total.
  • Keep the water level steady—not too aggressive.

Final pour (1:30–2:00)

  • Continue pouring gently until you reach 240g total.

Drawdown (finish ~2:10–2:30)

  • Let all the water drip through.
  • Total brew time should be around 2mins 30seconds.

Parameters

  • Coffee: 15g
  • Water: 240g (1:16 ratio)
  • Water temp: 90–93°C

What You Need

  • Origami Dripper
  • Paper filter (Origami or Kalita Wave style)
  • Fresh coffee beans
  • Grinder (medium grind, like table salt)
  • Scale (recommended)
  • Kettle (ideally gooseneck)
  • Mug/server

Quick Tips

  • Too sour? Grind finer or extend brew time.
  • Too bitter? Grind coarser or pour faster.