Gringo Nordic Coffee Roasters – Comombia Eliza Geisha Natural

It was a long time ago I reviewed coffee that wasn’t from KaffeBox or other subscriptions boxes, so let’s change patterns and actually review a special one for once. This one is a bit more special than almost every other coffee, the reason is simple.

It’s a geisha.

I know, it makes one shiver am I right??

Something I love with Gringo Nordic Coffee Roasters is that the bag contains 200g of Geisha coffee, it’s a lot! So maybe after 100 – 150g I got the perfect match for me. It’s so sweet, so flavorful and just a lovely cup of coffee!

Let’s go through what I do before I come up with my recipes, just as a reminder of what the coffee tastes and what it needs to get brewed as optimal as possible.

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, as shown in the picture below.
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:

Fruity, sweet berries with a complex finish.

Information and recipe for the coffee:

Origin: Colombia
Variety:  Geisha
Producer: La Estrella
Region: Nariño
Process: Natural
Altitude: 1 970 masl.

Pour Over: 4:6 method

20 g coffee (grind setting 26B at Baratza Sette 270, medium)
300 g filtered water
48 g blooming 45 seconds
91 degrees Celsius

1) Pour 48g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 72g of water.
3) 1 minute and 30 seconds in,  begin your third pour of 50g of water.
4) 2 minutes and 15 seconds in,  begin your fourth pour of 65g of water.
5) 3 minutes in,  begin your fifth pour of 65g 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: I think that the most obvious thing, to begin with, is why I chose to ration my water in my recipe. The original and basic way to brew the two first pours is 60 grams each. But if you lower the first pour to 48 grams and add the remaining 12 grams to the second pour (72 grams) your coffee will be a lot sweeter instead of acidic. So I’m essentially highlighting the sweetness found in the coffee. The three last pours make a balanced and solid body to the cup.

It was a long time ago I brewed a Geisha, so I was really excited to try Gringo Nordic Coffee Roasters roasted Geisha. I’ve tried them out before and that’s what made me want to buy this bag, I think that they’re an up and comer in Sweden. They have kinda low prices and that might help them get new customers for sure.

The coffee is good, it’s not the best Geisha I’ve tried and it’s way better than the worse Geisha I’ve tried. It’s relatively cheap and I would recommend it since it’s a very good first Geisha to try out! The bag contains 200 grams of coffee which are good since it takes a couple of times to get that perfect grind and brew.

Usually, I write a recipe for Espro, but since it’s a Geisha I don’t want the coffee grounds pressed or disturbed. I would recommend an Aeropress brew, Chemex or my absolute favorite Hario V60 02.

Rating: 7.5/10

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

 

Please follow and like us:

1 comment on “Gringo Nordic Coffee Roasters – Comombia Eliza Geisha NaturalAdd yours →

Leave a Reply

Your email address will not be published. Required fields are marked *