RENAISSANCE - COLOMBIA GEISHA NATURAL 250G
A combination of Tropical fruits, pleasant and sweet aromatics.
Young and motivated, Robinson Rozo is one of this season’s revelations. His dedication and 100% Geisha specialism has led him to win the Huila Mágico Competition. He represents the younger generation willing to invest effort and time into producing high quality coffee. What you certainly find in a cup of coffee from Finca El Vergel.
Based in Algeciras, Huila, Finca El Vergel is now run by Robinson Rozo, but this family farm has been producing coffee for over 30 years. It sits at an altitude of approximately 1.920 meters above sea level and extends for a total area of 68 hectares, of which 15 ha. are only dedicated to coffee plants.
Robinson Rozo was trained in coffee processing at a young age. He owes his skills to his father, Libardo Roso, and to El Sena, one of the local technical schools where his father also attended. Their passion for coffee is outstanding. Before starting growing his own trees, Robison first learned how to cup and worked hard with his father on Caturra plants.
For Coffee lovers at home, we recommend the following recipe on
20g coffee to 300g of water.
0:00 - 00:45 - 50g Pre-Infusion
00:45 - 1:15 - 60% (180g)
1:15 - 1:45 - 100% (300g)
Try to hit the TBT (Total Brew Time) between 3:00 - Adjust only grind size and water temperature.
For coffee lovers at home, we recommend water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 25-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience