El Gesha de Paola Filter
Paola was born in Pescador, a beautiful little coffee paradise located in the north of the department of Cauca, surrounded by the smell of freshly roasted coffee and peaceful natural landscapes.
She studied Chemical Engineering, and when her grandmother died she decided to return to the farm, she decided to manage the farm during that year's harvest. She never imagined that it would change his life. Little by little she learned the daily activities on the farm and met more neighbours who invited her to their farms and gave her lessons.
The first year was a disaster because the prices were very low and the quality of the coffee was very bad, they had an option "Reinvent Patio Bonito" and the way was special coffees, they started to work in small change and learned from many coffee friends.
She had the opportunity to work with many producers in Cauca, Huila and Nariño. It was wonderful to share experiences, learn with them and grow together. They gave her the most important reason to love her work, with each meeting she had a new opportunity to motivate coffee growers to work in the coffee sector, coffee growers to work as a group, with sustainable productivity and quality. She felt very happy because she gave them a new perspective to sell coffee, she saw in their eyes the hope of a better welfare for their families and that feeling is priceless. Their vision as a coffee family is to offer high quality coffee, transparent, traceable and above all made with love.
Process:
Harvesting of ripe purple cherries (BRIX:19). Disinfect the cherries and then put them to ferment in a 125 kg plastic tank for 20 hours. Then they are floated and impurities are removed. The coffee is then pulped and fermented for 26 hours with the muscilage. Finally the coffee is washed.
DRYING: Natural drying in the sun for 3 days and then mechanical drying (Guardiola) to give a point of 10-12% humidity.
Settling time: 2 weeks.
El Gesha de Paola Filter
El Gesha de Paola Filter
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Brew Guide
Grind Size
Grind size is important and varies from grinder to grinder. Below we suggest a rating from 1 to 10. 1 = extremely fine, too fine. 10 = very coarse, too coarse.
Pour-Over with Filter (V60/Chemex)
Coffee Grind 6-7
We use 15 grams of coffee with 250 grams of 95 degree water.
Wet the filter with hot water and discard the water.
Pour 40 grams of water onto the coffee to bloom and give the brewer a gentle swirl, wait 30 seconds
Add another 40 grams of water and give it another gentle swirl, wait 30
seconds
Slowly add 85 grams more water and give another gentle swirl
Finally slowly add the remainder water and give a final gentle swirl
The water should filter through and have a flat base of coffee with only
fines stuck to the upper filter wall.
Aeropress (non inverted)
Coffee Grind 5-6
We use 15 grams of coffee with 200 grams of 95 degree water.
Add the coffee to the AeroPress, then pour all the water to the AeroPress and give it a quick swirl with a spoon.
Put the AeroPress plunger into the top of the AeroPress about 1 cm and then pull back slightly to create a vacuum.
Let the coffee steep for 1:30.
Slowly plunge the AeroPress for 30 seconds ending at a total brew time of 2 minutes.
Moka Pot
Coffee Grind 3-4
Depending on the size of the Moka pot will dictate how much coffee to use.
Boil some water in a kettle and warm your element to medium low.
Fill the Moka water chamber to just below the steam spout with your
boiled water, make sure not to cover it.
Place the coffee in the basket and level it off, do not pack it down.
Place the basket in the Moka pot and screw the lid on.
Place the Moka pot on the element and open the lid of the Moka pot.
Let the coffee brew and it will rise to the upper chamber and make a
hissing sound when it is done.
Remove it from the element, close the lid and serve.
French Press
Coffee Grind 8-9
We use 75 grams per litre (depending on the size of your French Press).
Put the coffee on the French Press.
Pour the required amount of 95 degree water and let it steep for 4
minutes.
Use a spoon to break the crust and let the coffee fall to the bottom of
the vessel.
Put the French press lid on and only plunge to the top of the water.
Let the coffee steep for another 5 minutes.
Push down the plunger ¾ of the way, never touching the coffee bed on
the bottom.
Pour your coffee.
Espresso
Coffee Grind 2-3
Depending on your basket size will depend on the amount of coffee to use.
We use 18 grams of coffee to yield about 36 grams of coffee.
Your brew should take between 27-33 seconds to pour according to your taste preference. The longer amount of time the more extracted and possibly bitter it could be. The shorter amount of time could result in under-extracted, lighter body and possibly sour tasting coffee.