Budhas Kafferosteri – Janson Farm Geisha

This will be the thirteenth time Budhas Kafferosteri enters kaffenytt, who is one of my favorite coffee roasters. Last time I reviewed Budhas Kafferosteri was last month, and today we’ll do the same. This time we have a lovely bag of Geisha coffee from Janson Estate in Panama. This, my good friends, is one of the top coffees… Ever.

Since this will be the first coffee review of 2021, I had to make it a bit special right? Last year we all suffered from the pandemic, so this year will hopefully be the year we end it. So I’m gonna begin this year with one of the best things I know, coffee!

So what will compliment a hopeful year more than the best coffee (both in taste and quality) available? This coffee from Budhas Kafferosteri is an elegant dance between high sweetness and light acidity, I get a lot of chocolate, floral, and also a hint of pomelo.

First I’ll cup the coffee which means that I’ll try to find different flavors in the coffee. Just to give you as a reader a hint of understanding of what I go through. I’ll also write how to do a cupping. You can read that below:

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes:
Chocolate, floral & pomelo.

Information and recipe for the coffee:

Origin: Panama
Variety: Geisha
Producer:  Janson Farm Estate
Region:  –
Process: Natural
Altitude: 1 500 – 1 750 masl.

Pour Over: 

20 g coffee
300 g filtered water
60 g blooming 45 seconds
92 degrees Celsius

1) Pour 60g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 60g of water.
3) 1 minute and 30 seconds in,  begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in,  begin your fourth pour of 60g of water.
5) 3 minutes in,  begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds.

*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.

 

Review:

So how can I summarize this? Well, I’ll try, but it will be hard.

This coffee costs around 4$ do brew per 13g ground coffee, so it’s a bit expensive. The reason why it’s expensive is that it’s not as many who buy it and that it’s a bit harder to keep this variety alive. It’s very fragile if you compare it to other Arabica coffees.

Anyhow, it’s a very high-quality taste to it. Is it worth to brew for 4$ at home? Maybe not, but it’s important for me to drink this every year to remember the high-quality taste of beans and also to pay for quality so Geisha is a variety that will stay for many generations.

Rating: 9.0/10

The rating is only based on taste and quality and is not based on price.

 

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