Today you’ll get to sip on a lovely geisha roasted by Coffea Circulor. 
Coffee Name: Chevas Geisha/58 WX
Taste Profile: Apricot, Green tea, Lemon
Origin: Panama
Producer: Chevas Coffee Estate – José Luis Chevas
Variety: Geisha
Process: Washed
Harvest date: July 2023
Altitude: 1,500 masl
Roast Date: 19 Nov. 2023
EXTRACTION RECOMMENDATIONS
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Rinse the VCF-filter with 93°C water. Rinse the carafe/server with hot water to expel any unwanted aromatics and flavors from the rinsed filter.Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
WATER RECOMMENDATIONS
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.
Did you love these beans 
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Specialty Coffee Advent Calendar – Best of
Grab a full bag of coffee, filled with your favorite beans from this year’s Advent Calendar. Be quick to reserve yours, as we only have a couple bags of most days. Coffee ships as 250g Bags
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