Shot by dafykk
Shot by dafykk
The Picky Chemist
Ecuador - Finca La Noria - Washed Gesha - Ultra Light
(UNKNOWN)
on July 13, 2025
(132 days after roast)
15.6g
→
46.8g
(1:3.0)
in 12.7s
4
on Timemore X Millab M01
| Cost | 32 |
| Name | Ecuador - Finca La Noria - Washed Gesha - Ultra Light |
| Note | Coffees from Ecuador never cease to amaze, and this latest gem is no exception: a washed Gesha from La Noria farm, whose excellence was recognized with first place at the 2023 Cup of Excellence. As soon as the coffee is ground, its aromas unfurl with intensity - captivating floral notes intertwined with the sweetness of ripe fruit. In the cup, the experience deepens with vivid flavors of jasmine, passion fruit, and red berries. Brewed as an espresso, this coffee stands out for its fine, silky texture, both light and luxuriously creamy. Its remarkable aromatic clarity, carried by a lively, juicy acidity, lingers on the palate with an elegant, enduring finish. Each sip invites you on a sensory journey to the heart of the Ecuadorian Andes. Region: Villonaco, Loja Producer: Maria del Pilar Burneo, Finca La Noria Variety: Green Gesha Harvest: 2024 Process: Washed, double fermentation THE FARM La Noria is part of a cooperative of cacao and coffee farms called ChocoVilcaMundo (CVM), which produces coffee, cacao, and honey in an environmentally conscious way, prioritising agroforestry. They also focus on producing their own fertilisers and use natural pesticides and fungicides. Over the past three years, La Noria has ranked in the top 10 of Taza Dorada in Ecuador, and in 2023 it won first place in the Cup of Excellence (COE) with a washed Gesha. TERROIR The farm is located in the Vilcabamba Valley in Loja province, known as the Valley of Longevity. It lies between 2,000 and 2,270 metres above sea level, where average temperatures range from 13 °C at night to 23 °C during the day. The rainy season lasts from October to August, while the dry season, which coincides with the harvest, takes place between June and September. The climate is dry, influenced by Pacific Ocean currents and mountain airflow from Podocarpus National Park. WET PROCESS Harvest red, ripe berries. Wash and remove floaters in a washing tank. Ferment berries in bags for 48 hours, turning every 12 hours. Depulp berries and ferment the beans for another 48 hours, also turning every 12 hours. Thoroughly wash the depulped beans in washing tanks. |
| Weight | 125 |
| Bean mix | SINGLE_ORIGIN |
| Roaster | The Picky Chemist |
| Aromatics | Jasminte, passion fruit, red berries |
| Roast range | 0.5 |
| Roasting date | 2025-07-13T17:11:47.492Z |
| Decaffeinated | false |
| Bean information farm | La Noria |
| Bean information farmer | Maria del Pilar Burneo |
| Bean information region | Villonaco |
| Bean information country | Ecuador |
| Bean information variety | Geisha |
| Bean information processing | Washed, doble fermentation |
| Bean information harvest time | 2024 |
| Note | Estava gotejant. Massa coarse: Proper a 2.8 |
| Config uuid | ed18cb12-9e41-43c8-b1dc-77bf9538277f |
| Config unix timestamp | 1763803642 |
| Rating | 9.5 |
| Brew time | 12 |
| Grind size | 4 |
| Grind weight | 15.6 |
| Brew temperature | 93 |
| Pressure profile | Soup |
| Brew quantity type | GR |
| Brew beverage quantity | 46.8 |
| Coffee first drip time | 3 |
| Brew beverage quantity type | GR |
| Name | Timemore X Millab M01 |
| Name | Lotus - Simple and sweet (Espresso) |
| Sodium | 25 |
| Tds type | PPM |
| Magnesium | 5 |
| Sodium type | MG_L |
| Magnesium type | MG_L |
| Potassium type | MG_L |
| General hardness | 20 |
| Total alkalinity | 55 |
| General hardness type | PPM |
| Total alkalinity type | PPM |
| Name | F58+ |
| Type | FLAIR |
| Style type | ESPRESSO |