El Tirol
Variety:
Gesha is one of the most renowned Arabica coffee varieties in the world of
speciality coffee. Its origins date back to Ethiopia, in the Gesha region, although
it achieved international notoriety after being cultivated in Panama, where it has won
multiple competitions and awards for its exceptional quality.
It is a tall plant with long branches and elongated, thin beans, which
requires high altitudes and careful agronomic management to express its full
potential. Although it is susceptible to diseases such as rust, its value lies in the
quality it offers in the cup under optimal conditions.
In terms of sensory profile, Gesha is distinguished by its bright and complex acidity, a delicate and silky body, and a unique aromatic range that combines intense floral notes
(jasmine, orange blossom), fine citrus and tropical fruits. These characteristics make it
one of the most prized varieties in competitions and in the high-end coffee market.
Process:
The ripe cherries were harvested at their optimum point and underwent an
initial fermentation in cherry for 20 hours. They were then dry-pulped, without the use of
water, and underwent a second fermentation for another 20 hours. After washing, the
beans were dried under a canopy for about 15 days, with periodic turning to
achieve uniform drying and reach the appropriate moisture content.
History:
The Brisas del Táchira estate belongs to a second generation of coffee growers with
a long history in coffee cultivation and marketing. Its owner, Rolando
Arturo Rondón Bonilla, has dedicated more than 25 years to coffee growing and trade,
consolidating a family project that combines tradition and vision for the future.
The farm covers around 14 hectares and was initially focused
mainly on livestock, which occupied up to 70% of the land. Over time,
Rolando and his family transformed the farm into a specialty coffee model,
incorporating more sustainable and diversified practices.
Today, varieties such as Gesha, Bourbon Rosado,
Monteclaro, Catuaí and Castillo (Cenicafé 1) are grown on the farm, under agroforestry systems that integrate plantains, bananas and timber trees. This management not only contributes to the stability of the ecosystem, but also strengthens the profitability of the crop and the quality of the beans, reflecting a focus on economic and environmental sustainability.
El Tirol
El Tirol
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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.